Christmas

CHRISTMAS BUFFET MENU SELECTION

Get into the Christmas spirit with Ruffled Truffle's fine selection of Christmas meal options while enjoying a stress-free festive season.

For your questions and bespoke menu queries, please contact us.

(v) Vegetarian
(VG) Vegan
BUFFET MENU SELECTIONS
Cold Buffet Selections
  • Gorgonzola, Warmed Pear and Walnut Salad with a Balsamic Glaze
  • Pomegranate, Pistachio and Goats Cheese Salad served on a Bed of Mixed Leaves with a Citrus Champagne Vinaigrette
  • Black Forest Salad with Pickled Cherries with a Lemon and Honey drizzle
  • Crispy Sea Salted Kale and Quinoa Salad with Sweet Roasted Beetroot finished with Crumbled marinated Feta
  • Cherry Tomatoes, Wild Rocket, Red Onion and Balsamic Reduction with Parmesan Shavings
  • Lentil and Butternut Squash (VG)
  • Grilled Aubergine and Courgette with Tomato and Cashew Nut Sauce (VG)
  • Poached Salmon with Lemon & Dill Sauce
  • Woodland Mushroom Quiche (V)
  • Caramelized Onion, Broccoli and Asparagus Quiche (V)
  • Spinach Quiche (V)
  • Quiche Lorraine
  • Asparagus and Leek Quiche (V)
  • Salmon Terrine
  • Chicken, Pork and Pistachio Terrine, Sauteed Girolles, Tarragon and Mustard Sauce
  • Duck and Chicken Terrine with Cranberries and Pistachios, with Red Wine & Orange Sauce
  • Courgettes, Peppers, Spinach Terrine with Goat’s Cheese and Caramelized Onions (V)
  • Charcuterie & Cheese Board with Dried Fruits, Assorted Crackers and Chutneys
Hot Buffet Selections
  • Slow Roast Beef in a Mulled Gravy Sauce
  • Sage and Onion Stuffed Turkey with Charred Brussel Sprouts, Orange and Chestnut
  • Slow Roast Cinnamon Glaze Pork Belly, spiced Red Cabbage
  • Roast Duck with Orange and Honey Sauce
  • Oven Roasted Ginger and Teriyaki Glazed Salmon Fillets
  • Coq Au Vin
  • Chicken Marbella
  • Roasted Pheasant with Forest Mushroom Parcels and Wild Mushroom Jus
  • Hay smoked Venison with Celeriac Puree and Red Wine Sauce
  • Herb crusted Salmon Fillet with Sesame Green Beans, Balsamic Roasted Cherry Tomatoes, Seasoned with Anchovy
  • Wild Mushroom Shepherds Pie with Mushroom Noir Sauce (V, VG)
  • Nut Roast Wellington in Filo Pastry (V)
  • Lemon Butter Chicken
  • Beef Bourguignon
  • Thai Green Vegetable Curry (VG)
  • Spinach and Ricotta Tortellini with Sage Butter Sauce (V)
  • Aubergine Lasagne (V)
  • Stuffed Peppers with Woodland Mushrooms, Wild Rice, Pine Nuts & Thyme (VG)
  • Green Lentil and Roasted Butternut Squash with Caramelized Onions (VG)
Hot Buffet Side Selection
  • Crispy and Fluffy Goose Fat Roasted Potatoes with Garlic and Sage
  • Honey, Orange and Aniseed Glazed Rainbow Root Carrots
  • Sauteed Buttery Brussels Sprouts with Chestnuts
  • Oven Roasted Honey Glazed Root Vegetables
  • Chestnut and Cranberry Stuffing
  • Classic Sausage Sage and Onion Stuffing
  • Pigs in Blanket
Dessert Selection for Buffet
  • Salted Caramel Chocolate Brownies with Raspberry and Mint
  • Classic Tiramisu
  • Chocolate Profiteroles
  • Strawberry Trifle
  • Fruit Salad
  • Cinnamon infused Apple and Blackcurrant Crumble
  • Rich Chocolate and Orange Mousse
  • Pecan Tart with Cinnamon Cream
  • Vanilla Bean Panna Cotta with Exotic Fruit Salad and Passion Fruit Coulis
  • Classic Strawberry Trifle
  • Lemon Curd Tartlets with Burnt Meringue
  • Christmas Pudding with Vanilla Butter Cream
  • Mini Mince Pies, Chantilly Cream
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