Hot fork buffet menu Please choose 2 meat/fish and 1 vegetarian option: Beef goulash with capsicum, paprika and soured cream Sauté chicken with button mushrooms and tarragon sauce Pork, Oxfordshire cider, sage and mustard casserole Thai lemon chicken and coconut sauce Slow cooked beef, shallot and ‘Pride of Oxford’ ale casserole Braised leg of lamb with redcurrants and rosemary Chicken with chorizo, basil and plum tomato sauce Moroccan chicken tagine finished with pomegranate Dill and mustard crumbed plaice fillets with hollandaise sauce Mediterranean vegetable, basil and bean chili (V) Mushroom and courgette stroganoff with brandy and coarse grain mustard (V) Rocket, ricotta and sun blush tomato cannelloni (V) Asparagus, shallot and baby spinach risot to finished with Parmesan (V) Ham hock, leek and mustard pie with thyme pastry Cod, smoked salmon and prawn crumble Roasted salmon steaks with lemon, white wine and crayfish sauce Lamb Jalfrezi with naan bread croutons Slow cooked beef ragu with penne rigate and Parmesan Confit chicken with sweetcorn risotto finished with rocket and mascarpone Mac ‘n’ cheese with Portobello mushrooms, shallots and basil (V) Squash, okra and chick pea pasanda finished with crispy onion (V) All served with basmati rice, b uttered new potatoes or cous cous as appropriate Choice of mixed leaf salad or roasted Mediterranean vegetables Rustic bread selection and butter