Cold fork buffet menu Please choose 4 meat/fish and 1 vegetarian options: Rare roast topside of beef with horseradish sauce Honey and mustard roasted ham Roast turkey breast with cranberry and orange relish Poached salmon with lemon and caper mayo Bre ast of chicken with coronation mayo Tandoori spiced salmon steak with cucumber and mint raita Basil , garlic and olive marinated chicken breast Platter of cured meat Smoked haddock and watercress quiche Platter of smoked fish King prawn, dill and crayfish tartlet Asparagus and Oxford Blue cheese quiche (V) Sun - blushed tomato, basil and courgette frittata (V) Spinach, roasted pepper and goats’ cheese roulade (V) Leek and cranberry filo parcel (V) Salads Please choose 4 from the following salad options: Bit ter leaf salad with walnut and parsley dressing Mixed baby leaf salad Three tomato salad with fresh basil pesto Roasted beetroot, Braeburn apple, baby spinach and hazelnut salad with cider dressing Red cabbage and chive coleslaw Indian spiced rice with pis tachios, mango, apricots and coriander Roasted squash, rocket and quinoa salad with toasted pumpkin seeds New potato, rocket and spring onion with grain mustard dressing Bulgar wheat tabbouleh with plum tomatoes and herbs Puy lentil salad with fine beans a nd shallots with a sherry vinegar dressing Sesame and soy noodle with radish, pak choi and corn Fusilli, sun - blushed tomato and mozzarella with basil and olive tapenade Middle Eastern wild rice salad with pomegranate and coriander Chickpea and roasted Medi terranean vegetable Rustic bread selection and butter