In keeping with our ethos of care for health and the environment, all catering at Buckland Hall follows a lacto-vegetarian cuisine. We use milk and dairy items, but no other animal products. We try to ensure that produce is local, fresh and, mainly, organic. In planning your banquet, please choose one item from each course for your guests. Our chefs will be happy to discuss your requirements and to devise a specific menu for your banquet.
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Starter
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| Choice of :- | ||
| Soup | 1. Carrot, Orange & Coriander soup 2. Celery & Stilton soup 3. French Onion soup with croutons 4. Broccoli & cashew nut soup |
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| Or | Other starter | 5. Mushroom Pate served with French bread and a
redcurrant compote 6. Double Terrine (broccoli & carrot) with an avocado dressing 7. Mini Bruchetta topped with roasted vegetables and mozzarella cheese 8. Deep-fried Camembert served with a cranberry sauce & topped with fried leeks. |
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Main course
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| Choice of :- | 1. Creamy mushroom Vol-au-vents topped with a cheese
sauce and deep-fried onions, encircled by a cranberry coulis. Served
with roast potatoes; braised red cabbage; and green beans in coconut.
2. Baked Tomatoes with a filling of cous cous, pine nuts, sweetcorn and celery presented on a bed of spinach with an avocado sauce. Served with roast parsnips and red onions; minted peas; and a salad of peppers, bean sprouts, pecans and sultanas. 3. Creamy Cannelloni filled with spinach & homemade curd cheese. Served with a spicy salsa & corn chips; steamed broccoli; and baby-corn & mange tout stir-fry. 4. Vegetable Koftas (savoury rissoles) in a creamy tomato sauce on a bed of white & wild rice. Served with a rocket, tomato and olive salad; potatoes dauphinoise; and braised courgettes and walnuts. 5. Aubergine fritter stacked with milk-curd steak & tomato
topped with fried leeks. 6. Red onion & goat’s cheese tart with a redcurrant
coulis. Served with roast potatoes; honey-glazed carrots; and creamed
spinach with cashew nuts. |
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Dessert course
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| Choice of:- | 1. Profiteroles with white & dark chocolate sauces 2. Blueberry cheesecake 3. Mango mousse with honeyed pecans 4. Tiramisu 5. Chocolate & Orange torte 6. Lemon syllabub with fresh fruit 7. Selection of Welsh cheeses served with grapes & biscuits |
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Coffee and mint chocolates
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