Platinum Buffet Selection
This renowned and spectacular buffet is served in the Tanfield Suite by your team of Chefs. Stunning to look at, it is guaranteed to wow your guests who can indulge themselves in this terrific array of fantastic fresh produce.
Your guests can help themselves to:
Your First Course
Please watch as the Chef cooks Tiger Prawns in Garlic, White Wine & Chillies in front of your
Chefs Chicken Liver Pate with Warm Bread and Spicy Chutney
Wild Mushrooms Stir Fried with Garlic, White Wine and Cream served with fresh Ciabatta Bread
An Array of Breads with Hummus, Olives & Sun Blushed Tomatoes and Balsamic Oil
Mini Shot Glasses filled with Melon & Strawberries, splashed with Pink Fizz
Your Second Course
Guests can make their own choice of:
Slow Cooked Hog Roast,
dressed and accompanied by Sage & Onion Stuffing, Crackling & Apple Sauce
Slow Cooked Prime Joint of Beef
Large Yorkshire Puddings
Homemade Roast Potatoes
Creamy mashed Potato
Cabbage with Bacon
Cauliflower Cheese
Honey Roast Parsnips
Fresh Carrots
Homemade gravy
A large Vegetarian Selection is available if required
Your Third Course
A Trio of Puddings – Sticky Toffee Pudding with Warm Butter Scotch Sauce, Chocolate Torte with Turkish Delight Ice Cream, White Chocolate Cheesecake with Vanilla Ice Cream
An expansive Cheeseboard to suit every taste, beautifully decorated with Fruits & Biscuits
Your Fourth Course
Tea or Coffee & Chocolate Truffles
This option allows you to choose 3 items from Starters, Mains and Desserts. A pre-order will be required.
Your First Course
Confit of Duck Leg rested on Plumbs Poached in Mulled Wine
Chefs Game Terrine with macerated Grapes and ten year old Balsamic Vinegar and served with Soda Bread
Smoked Salmon served with Watercress Cream & Capers rested on Onion Bread and topped with Tiger Prawns
Chefs Shredded Ham Hock rested on a warm Black Pudding Fritter circled with spiced Plum Chutney with Deep Fried Goats Cheese, garnished with Micro Cress and a Quenelle of Pease Pudding
Seafood Platter consisting of Smoked Salmon, Prawns, Tiger Prawns, Roasted Salmon, Oyster with Cider, Red Onion Vinaigrette, Marie Rose, Hummus, Lemon Wedges, Watercress & Micro Cress
Asian Prawns – Tiger Prawns stir fried in Sweet Chilli and rested on Bean Sprouts Coriander & Noodles, circled with a Ginger Balsamic
Twice Baked Nettle Cheese Soufflé with Balsamic Glaze, Red Onion Chutney and Crispy Fried Vegetable Crisps garnished with Rocket and Deep Fried Sage
A Choice of one Homemade Soup, served with fresh Crusty Bread and English Butter:
Cream of Vegetable Soup
Tomato and Basil Soup
Carrot & Coriander Soup
Your Second Course
Twelve Hour Slow Roasted Silverside of Beef served with a large handmade Yorkshire Pudding
Eight Hour Slow Roasted Leg of Lamb served with a large handmade Yorkshire Pudding
Roast Loin of Pork with Crackling served with a large handmade Yorkshire Pudding
Four Bone Rack of Lamb with Rosemary Crust, rested on a Garlic Mashed Potatoes circled with a Port & Wild Mushroom Jus
Fillet of Salmon wrapped in Pancetta, rested on Roasted Vine Tomatoes circled with Toasted Cous Cous and served with a Roasted Pepper Coulis and Crème Fraiche
Beef Wellington, a 6oz Fillet, cooked Medium, wrapped in Puff pastry & Ham with Mushroom Stuffing and rested on a Port, Wild Mushroom Jus
Chicken Breast filled with Goats Cheese wrapped in Parma Ham, rested on Char grilled Aubergine, circled with Olives & Tomato Ragout, garnished with Basil
Italian Breast of Chicken wrapped in Parma Ham, and topped with a Tomato & Basil Sauce infused with Olives, Chorizo, Pepperoni and a hint of Chilli
Causey Fish Pie bound with a Prawn & Dill sauce and topped with Cheesy Mash Potato
Mediterranean Vegetable Tartlet topped with Herbs from the garden rested on a warm Sweet Pepper Sauce
Warm Goats Cheese served on a bed of caramelized Onion Chutney, circled with Balsamic Vinegar
Your Vegetables are Green Beans, Carrots, Cauliflower Cheese, Garden Pea with Bacon & Onion Mashed Potato & Roast Potatoes
Your Third Course
Waffles topped with Rum & Raisin Ice Cream, Toffee Bananas, Whipped Cream & Flaked Chocolate
Malteser Cheese Cake served with Rum & Raisin Ice Cream
A Trio of Puddings – Sticky Toffee Pudding with Warm Butter Scotch Sauce, Chocolate Torte with Turkish Delight Ice Cream, White Chocolate Cheesecake with Vanilla Ice Cream
Chefs Fine Selection of Cheeses from Doddingtons Cheese Farm accompanied with Pumpkin Biscuit, Grapes, Celery & Plum Chutney
Vanilla Crème Brule with Shortbread Fingers & Chocolate Dipped Strawberries
Your Fourth Course
Tea or Coffee & Chocolate Truffles
Your First Course & Drinks Package
Guests will be greeted with a cone of Pop Corn and Arrival Drinks.
Then make their way to the table where a selection of Mixed Canapés will be served. Canapés include:
Chocolate Dipped Strawberries
Mini Pork Baps
Mini Cranberry Won Tons
Mini Homemade Stuffed Yorkshire Puddings
Mini Smoked Salmon and Cream Cheese Bellinis
Melba Toast with Chicken Liver Pate & Onion Chutney
Your Guests will then be served with a Bottle of Beer for the Gentlemen and a Jug of Pimms on the table for the Ladies or if you prefer two Glasses of Wine per person
Your Second Course
A Soup of Your Choice served with Onion Bread
Please choose from one soup:
Homemade Vegetable Soup
Tomato and Basil Soup
Carrot & Coriander Soup
Your Third Course
A Picnic Basket will be placed on every table, brimming with scrummy delights including:
Pate with Red Onion Chutney
Ham Hock Pease Pudding
Prawns in a Marie Rose Sauce
Smoked Salmon
Local Hand Made Pork Pies
Hand Made Scotch Eggs & Pork and Leek Sausages served warm
Potato Salad
Waldorf Salad
Feta Cheese, Tomato & Red Onion Salad
Olives & Sun Dried Tomatoes
Cheese, Pickles, Celery & Grapes
French Sticks
Your Fourth Course
Hand Made Fruit or Cherry Scones served with
Clotted Cream, Jam and Butter
Chocolate Éclairs
Cookies made by our team of Chefs
All served to your table on a Vintage China Cake Stand
Tea or Coffee served with China Cups & Saucers
For Vegetarian & Gluten Free, please see attached Menu.
Gold Buffet Selection
Your First Course
Homemade Vegetable Soup served to your table
OR
An Individual Tapas plate served to each of your guests including:
Chicken Liver Pate
Tiger Prawns with Garlic Butter
Melon & Parma Ham
Prawn with a Marie Rose Sauce
Served with Focaccia Bread, Tomatoes and Olives for the Table
Your Second Course
Your guests will be invited to make their own selection of the following main course which is hand carved by your Chef:
Slow Roasted Beef
Slow Roasted Leg of Pork with Crispy Crackling, Sage & Onion Stuffing and Apple Sauce
Roast Honey & Black Peppered Gammon
Roast Turkey with all the Trimmings
Served with a Selection of Giant Yorkshire Puddings, Fresh Vegetables, Mashed, Roast and Boiled Potatoes with Homemade Gravy
Your Third Course
A Trio of Desserts served to your guests, consisting of:
Tia Maria filled Profiteroles, Mini Apple & Rhubarb Crumble and Lemon & Lime Cheesecake, served with Pouring Creaam
Your Fourth Course
Tea or Coffee & Chocolates
Your First Course
Twice Baked Northumberland Cheese Soufflé with Watercress & Rocket Salad and Vegetable Crisps
Choice of Soup, served with fresh Crusty Bread and English Butter all made fresh by your Chefs
Please choose one from the following soups:
Homemade Vegetable Soup
Tomato and Basil Soup
Carrot & Coriander Soup
Prawn Cocktail, plump Norwegian Prawns served with a delicious Salad and Marie Rose Sauce
Homemade Chicken Liver Pate served on a Balsamic Glaze, Plum Chutney & Melba Toast
Garlic Mushrooms served on crusty bread flavoured with a splash of Wine & chopped Chives
Chefs Game Terrine served with Red Onion Chutney, Rocket & Onion Bread
Your Second Course
A traditional County Durham Roast served with a large Yorkshire Pudding:
Slow Roasted Breast of Chicken and Home Made Stuffing;
Roast Silverside of Beef and Horseradish Sauce;
Roast Loin of Pork & Crackling with Apple Sauce
Roast Leg of Lamb served with Mint Sauce;
Roast Turkey with Chipolatas and Stuffing
Breast of Chicken served with a Red Wine, Wild Mushrooms and Tarragon Sauce
Fillet of Salmon served with a Prawn & Chive Sauce
Mediterranean Vegetable Tartlet topped with Herbs from the garden
Warm Goats Cheese served on a bed of caramelized Onion Chutney, circled with Balsamic Vinegar
Your Vegetables are Carrots, Cauliflower Cheese, Broccoli, and Roast Potatoes & Mashed Potato
Your Third Course
Chocolate Dipped Brandy Snap filled with Fruit Mousse,
Berries and Cream with Chocolate Pencils
Toffee Crunch Dime Bar Cake served with Ice Cream
Vanilla Crème Brule with Strawberries & Shortbread Biscuits
Sticky Toffee Pudding with Butterscotch Sauce
served with Fresh Cream
Eton Mess - Fresh Fruit, crushed Meringue & Fresh Cream
Fresh Fruit Salad
Meringues filled with Raspberry Mousse, Mixed Berries
and Whipped Cream
Homemade Spotty Dick & Custard
Chocolate Torte served with Turkish Delight Ice Cream
Chocolate Fudge Cake served with Cream
White Chocolate & Raspberry Cheesecake served with Ice Cream
Homemade Jam Suet Pudding with custard
Your Fourth Course
Tea or Coffee & Handmade Chocolates
For Vegetarian & Gluten Free, please see Menu
Vegetarian & Gluten Free Menu Choices
All the menu choices are suitable for Guests who follow a Vegetarian Diet. Those suitable for a Gluten Free Diet are marked with a (C) and the ingredients listed after the (C) will be omitted.
Your Starters
Moroccan Soup with Onions, Olive Oil, Celery, Cumin, Tomatoes, Chick Peas, Broad Beans, Lemon Shreds, Parsley, Coriander served with Herb Flat Bread or Gluten Free Bread (C)
Stuffed Mushroom Bruschetta- Large Mushrooms rested on Garlic Bruschetta or Gluten Free Ciabatta Base, filled with roasted Peppers and melted Goats Cheese circled with 5 year old Balsamic Glaze (C)
Spinach and Three Cheese Soufflé- Rested on Red Chard circled with Roasted Pepper Sauce.
Your Main Courses
Roasted Chestnut and Herb Pesto Tagliatelle or Gluten Free Pasta, with Wild Mushroom Spinach Cream, White Wine with fresh Parmesan and circled with Herb Oil (C)
Mediterranean Vegetable Wellington - Roasted Vegetables with Tomatoes & Herbs wrapped in Puff Pastry sat up on a Roasted Pepper Sauce.
Seven Vegetable Tagine - Onions, Garlic, Ginger, Paprika, Cumin, Coriander, Saffron, Carrots, Butternut Squash, Courgettes, Potatoes, Tomatoes, Green Beans, Chick peas, Olives all roasted and rested on Almond & Sultana Cous Cous. (C)
Woodland Mushroom Risotto - with White Wine Herb Oil and Fresh Parmesan garnish and Micro Cress. (C)
Baked Camembert – with Cranberry Compote and Dressed Leaves (C)
Fresh Homemade Vegetable Chilli - served with Rice, Sour Cream (C) and served in a large Tortilla Basket
Sweet Potato & Vegetable Tunisian Curry - with Tomatoes, Spices & Garlic served with Sweet Potato Fries & Rice – this is a slightly spicy and sweet curry (C) & Nan Bread
Chefs Homemade Roasted Vegetable Lasagne - with roasted Vegetables, Spinach and topped with a White Béchamel Sauce, slow baked in the oven and topped with Goats Cheese & Feta Cheese. Can be made with Gluten Free Pasta (C)
Gluten Free Yorkshire Puddings and Gravy are available if guests would like a Roast from Gold or Platinum package Menu Choice
Your Sweets
Fresh Fruit Salad (C)
Eton Mess - Fresh Fruit, crushed Meringue & Fresh Cream (C)
Gluten Free Dime Bar Cake served with Ice Cream (C)
Gluten Free Cheese cake served with Ice Cream (C)
Chefs Fine Selection of Cheeses from Doddingtons Cheese Farm accompanied with Gluten Free Biscuits, Grapes, Celery & Plum Chutney (C)
