Linden House

Hot and Cold Buffets

Seven sample hot, cold and celebration buffet menus.

Menu 1 

  • Cold rare roast sirloin of beef with ratatouille
  • Coronation chicken with pilaff rice salad
  • Smoked salmon and salmon terrine
  • Mushroom & stilton tart  
  • New potatoes served warm with mint and butter
  • Salad of cucumber, fetta, broad bean, mint with lemon dressing
  • Plum tomato salad with basil
  • Baby spinach and green salad with croutons
  • Bread and butter                   


  • Chocolate meringue roulade with raspberries and cream 
  • Lime and lemon tart 
  • Fruit salad with vanilla shortbread  

Menu 2   

  • Greek chicken salad with oregano, caper and lemon dressing
  • Flaked poached salmon Nicoise salad with quails eggs
  • Roasted vegetable platter with grilled hallumi and basil
  • Portobello mushrooms with parsley, crumb and parmesan stuffing 


  • Haricot, kidney, chickpea, parsley and tomato salad·
  • New potato salad with chive vinaigrette
  • Beetroot and apple salad
  • Cucumber, radish and fetta salad
  • Green salad 
  • Bread & butter 


  • Orange cheesecake   
  • Pavlova with fresh fruit and cream
  • Cheeses with crackers and usual accompaniments  


Menu 3 

  • Poached salmon with asparagus and hollandaise sauce
  • Marinated lemon yogurt chicken
  • Platter of mozzarella with parma ham, basil and cherry tomatoes
  • Roasted vegetable tart  


  • Bulgar, tomato, mint and parsley salad with pomegranate seeds
  • Mixed salad leaves with herbs
  • Basmati rice salad with almonds, carrot, red onion, cumin, and coriander
  • Waldorf salad  
  • Mixed bread basket with butter 


  • Blackcurrant mascarpone trifle 
  • Fresh fruit salad with ice cream 
  • Banoffee pie    

Menu 4 

  • Baked salmon served with homemade mayonnaise     
  • Lemon and oregano chicken (hot)       
  • Twice baked aubergine with lemon and honey
  • Chickpea, mint, tomato and fetta salad     
  • Rocket, parmesan and baby spinach salad  with mustard vinaigrette 
  • Beetroot with chive vinaigrette    
  • Crusty bread and butter  
  • Crunchy fruit crumble with cream or ice cream   

Menu 5

  • Chicken Basque with chorizo & rice pilaf (warm)
  • Platter of Roasted vegetables such as fennel, aubergine, yellow peppers, squash and courgette with a lemon dressing
  • Mixed green salad with croutons    
  • Cherry tomato salad served on rocket with crushed black olives 
  • Basket of fresh bread   
  • Chocolate meringue roulade with raspberries       
  • Cheeseboard with a selection of British and continental cheeses, grapes, chutney and crackers          


Menu 6 

  • Pink lamb salad with fine French beans, haricot beans, red and yellow cherry tomatoes, garlic dressing (cold)    
  • Baked portabella mushrooms with parsley & garlic butter (hot)  
  • Potted prawns with garlic aioli (cold)
  • Warm new potato salad with capers and grain mustard dressing  
  • Buffalo mozzarella with tomato and grilled chilli with olive oil dressing     
  • Green salad
  • Savoy cabbage, red cabbage and apple slaw
  • Freshly baked  bread rolls      
  • Tiramisu     
  • Cheeseboard with crackers                    

Menu 7

  • Creamy chicken tikka curry
  • Aubergine, spinach and tomato curry
  • Cauliflower and potato ‘Aloo Gobi’
  • Aromatic cinnamon and cardamom basmati rice
  • Naan bread
  • Selection of pickles and cucumber raita
  • Pavlova with mango and passion fruit with crystallized ginger
  • Freshly cut fruit platter with honey & lime syrup