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Hot fork buffet menu
| Pork loin steaks with Oxfordshire cider and grain mustard |
| Moroccan lamb tagine |
| Sauté chicken with button mushrooms and tarragon sauce |
| Slowly braised beef‚ shallot and ale casserole |
| Thai lemon chicken and coconut sauce |
| Beef olives with green peppercorn sauce |
| Chicken with chorizo‚ basil and plum tomato sauce |
| Parmesan crumbed plaice fillets with basil hollandaise |
| Salmon‚ smoked haddock and prawn crumble |
| Mushroom and camembert risotto finished with rocket (v) |
| Spinach and ricotta cannelloni (v) |
| Butternut squash and red pepper stroganoff with coarse grain mustard (v) |
| All served with cous cous‚ basmati rice or new potatoes with chive butter as appropriate. Choice of tossed mixed leaf salad or roasted Mediterranean vegetables. A selection of mixed breads |
| DESSERTS |
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| Baked lemon cheesecake |
| Sticky toffee pudding |
| White chocolate and blueberry muffin cake |
| Tropical fresh fruit salad |
| Dark chocolate and raspberry roulade |
| Apple and blackberry pie |
| Banoffee meringues |
| Pecan and maple tart |
| Coffee |
Download a copy of our Hot Fork Buffet Menu here.
Oxford Fine Dining Bay Tree House, Brooklyn Gardens, Weston on the Green, Oxfordshire OX25 3PX
tel. 01865 728240 mob. 07795 185050 email. enquiries@oxfordfinedining.co.uk
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