3 
Fork Buffet
Cold
- Sliced Honey Roasted Ham
- Poached Salmon & Prawns
- Chicken Liver Parfit
- Sliced Roast Meats
- Continental Meat Selection
- Vegetable Quiche
Hot
- Thai Red Curry
- Chunky Chilli
- Paella
(meat / fish / vegetables / all)
- Vegetable Mousaka
- Mixed Seafood Fricasseé
- Braised Beef with Onions, Mushrooms & Bacon
3 Sweets
- Assorted Fruit Crumble
- Treacle Sponge
- Fruit Flan
- Cheesecake
- Gateaux
- Fruit Trifle
- Fresh Fruit Salad
4 Fork Buffet
Cold
- Whole Honey Roast Ham
- Whole Poached & Dressed Salmon
- Smoked Fish Plater
- Shellfish Plater
- Dried Cured & Smoked Meats
- Assorted Vegetable Tartlets
Hot
- Roast Chicken Breast with a Wild Mushroom & Spinach Velouté
- Braised Beefsteaks with Silverskin Onions & Pancetta Lardons
- Salmon Supremes with a Tomato, Garlic & Black Olive Compote
- Medallions of Pork with a Honey & Mustard Sauce
- Roasted Butternut Squash filled with Spinach, Peppers, & Onions topped with a Goat Cheese Glaze
4 Sweets
- Profiteroles with a Warm Chocolate Sauce
- Vanilla Crème Brules
- Glazed Lemon Tart
- Sticky Toffee Pudding with Fudge Sauce
- Summer Puddings with Clotted Cream
- Rich Chocolate Tart
5 Fork Buffet
Cold
- Whole Dressed Salmon & Shellfish Platter
(Crayfish, Crevettes, Langoustines,Tiger Prawns)
- Smoked, Cured, Dried Meat & Poulty Platter
(Duck, Chorizo, Bresaolo, Pigeon, Venison, Honey ham, Mortadella)
- Smoked Fish & Shellfish Platter
(Salmon, Trout, Mackerel, New Zealand Green Lip Mussels)
- Poulty & Game Platter
(Quail, Pigeon, Guinea Fowl, Duck, Pheasant)
- Pate & Terrine Platter
(Chicken Liver Parfit, Pressed Ham Hock and Sweet Potato Terrine )
Hot
- Crown of Poussin & a Tarragon Velouté
- Kirsch Marinated Beef Fillet with a Black Cherry Jus
- Roast Rack of Lamb served with a Rosemary Sauce
- Supreme of Salmon with King Prawns & a Lobster Bisque
- Seared Seabass Fillets on Roasted Red Onion & Fennel with a Dill Velouté
5 Sweets
- Rich Chocolate Tart with White Chocolate Shavings
- Individual Fresh Berry Summer Puddings with Clotted Cream
- Vanilla & Marinated Current Crème Brulee with Shortbread Fingers
- Baileys Panna Cotta with White Chocolate Cookies
- White & Dark Chocolate Mousse with Fresh Strawberries
- Fresh English Berries with a Vanilla Sabayon
Bread Menu
- French Stick
- Individual Rolls
(white / brown)
- Individual Rolls
(seeded / nutted)
- Sliced Whole Loaves
- Cobbler Bread
(10 portion)
- Bread Sticks
- Sour Dough Baps
Salad Menu
- Coleslaw
- Greek Salad
- Nicoise Salad
- Mixed Leaf Salad
- Mixed Marinated Olives
- Minted New Potatoes (Hot)
- Garlic & Herb Roasted New Potatoes (Hot)
- Tomato, Red Onion & Balsamic Salad
- Cucumber, Mandarin & Mint Salad
- New Potato Salad
- Mixed Vegetable Rice
(hot or cold)
- Pesto Style Cous Cous
- Spicy Tomato and Pasta Salad
Fork Buffet Extras
- Assorted Kettle Crisps
- Assorted Nuts
- Nachos
- Bombay Mix
- Confectionery Selection
- Hot Baps
(breakfast baps)
- Danishes
- Assorted Sweets
- Biscuits
- Mints
- Petit Fours
Our Menus
The menu's we have displayed are designed to give you some idea of the dishes we can create for you.
If by any chance you cannot find a menu that is exactly what you are looking for, or you want our chefs to design a bespoke menu, please do not hesitate to ask.
We love to be creative and our chefs relish the chance to innovate and customise a menu to ensure that we help you to have the occasion that you dream of. Should there be a particular dish you would like us to prepare, that isn't on the menu, we would be amazed if we are unable to create it for you.
Staff
Staffing for events can be provided as part of a quote or can be quoted separately on receipt of your individual requests. Let us know what your requirements are and we will provide you with the staff to make your event run smoothly.
Equipment Hire
Having identified your requirements within our one to one discussion, Amuse Bouche can provide a variety of options to ensure that your event operates smoothly. We can provide a wide variety of hire services either directly or through our preferred partners.
These include the ability to hire all of the following equipment:
