Ginger Jar Food

Buffets

SAMPLE HOT FORK BUFFET MENUS

From £20 a head (minimum order £250 + VAT)

American / Mexican

Nachos with chipotle chicken, salsa & sour cream
Slow cooked pork ribs with BBQ sauce
Griddled corn on the cob V
Chorizo, potato & cheese quesadillas
Sweet potato wedges with tomato salsa
Avocado, tomato, cucumber & mint salad

Japanese style

Salmon & cucumber futomaki (thick rolls)
Asparagus hosomaki (thin rolls)
Both the above are served with wasabi , soy sauce & pickled ginger
Mixed vegetable tempura with ginger & lime dipping sauce
Squid tempura with sesame, chilli & salt dressing
Chicken yakatori with teriyaki sauce
King prawn skewers with red pepper sauce
Salted edamame beans

Moroccan style

Saffron & honey chicken thighs with flaked almonds
Harissa spiced lamb koftas
Cauliflower & cumin fritters with lime yoghurt
Jewelled cous cous salad with pomegranate seeds & raisins
Herbed aubergine & chickpea salad
Flatbreads with hummus

 

SAMPLE COLD BUFFET MENUS

From £15 a head (minimum order £250 + VAT)

Italian style – Finger buffet

Grana padana spinach and butternut squash frittata
Tomato, basil and buffalo mozzarella skewers
Filo tarts with shredded chicken, lemon & oregano
Milano salami & caponata (aubergine with capers and olives) bruschetta
Rosemary studded focaccia bread with olive oil and balsamic vinegar

Greek style – finger buffet

Feta and spinach filo triangles
Minced lamb and mint patties with slow roast tomatoes
Chargrilled halloumi skewers with griddled aubergine
Dolmades – herb rice salad with pine nuts wrapped in vine leaves
Tzatziki and baba gahnoush with pitta crisps

Modern European- fork buffet

Rare roast beef salad with rocket & horseradish dressing
Smoked mackerel, cucumber & beetroot salad
Tomato, shallot & caper salad
Pecorino, thyme & roast cherry tomato tart
New potato salad with balsamic red onions & sherry vinaigrette
Mixed breads

 

SAMPLE LUXURY BUFFET MENUS

From £45 a head (minimum order £250 + VAT)

MENU ONE

Slow roast pork belly served crackling-on with Olorosso cream sauce

Warm salad of Serrano ham, caramelized fennel & soft boiled quail’s eggs

King prawn bruschetta, lemon, aioli, rocket

Salad of green beans, sugar snap peas with an orange & hazelnut dressing

Potato & shallot galette

 

MENU TWO

Duo of lamb – roast cutlets and confit shoulder of lamb with salsa verde

Pumpkin & pancetta risotto with white truffle oil

Carpaccio of tuna rolled in mint, lemon & marjoram and served with chargrilled aubergine & a herb salad

Tart of balsamic roast red onions, walnuts and blue cheese

Buffalo mozzarella with slow roast cherry tomatoes, wild rocket &
classic basil pesto

 

MENU THREE

Roast fillet of beef with horseradish cream on wilted chard

Warm salad of roast duck with a balsamic & blackberry dressing

Beetroot & orange cured salmon with pickled cucumber, sour dough toasts
& dill crème fraiche

Wild mushroom & tarragon risotto

Roast pumpkin with thyme