HOT BUFFET
Traditional buffet style or Family Sharing style of service optional.
(Ve )=Vegan (V) =Vegetarian
Menu A £39.99
(Choose any one item)
Chicken Chasseur – with Baby Mushrooms, cooked in creamy White Wine Sauce
Luxury Fish Pie – in Tarragon & white wine sauce topped with Creamy Mash & Cheddar Cheese
Pancetta & Spinach Pesto Penne Pasta – topped with Toasted Pine Nuts & Fresh Parmesan Shavings
Traditional Homemade Lasagne Served in a creamy Béchamel Sauce & Topped with Cheddar Cheese
Chicken with Pancetta, – Wholegrain Mustard & Crème Fraiche sauce
Traditional Shepherd’s Pie – topped with Creamy Mashed Potato
Vegetable Lasagne – Roasted Seasonal Vegetables in a creamy Béchamel Sauce & Cheddar Cheese ( V )
Mediterranean Vegetable Penne Pasta – in fresh Basil Sauce (Vegan)
Sweet Potato and Black Bean Shepherd’s Pie (Vegan)
***
Choose any one salads/sides & one dessert from the menu
Menu B £44.99.50pp+VAT
Choose any three items
Red Thai Beef Curry – Cooked in a Traditional Thai Coconut Sauce, With peppers, Fresh Lemon Grass & Coriander
Locally Sourced Chicken Breast – with Wild Mushrooms, served with a Tarragon & Cream Sauce
Poached Salmon Filet – served in a Dill, Lemon, & Cream Sauce
Coq Au Vin – Locally Sourced Chicken, Smoked Bacon & Mushrooms, cooked in a Red Wine Sauce
Mediterranean Cassoulet – Pork Sausages, Streaky Bacon & White Haricot Beans cooked in a Red Wine sauce
Moussaka – Butchers Lamb Mince & Roasted Aubergine in a Creamy Béchamel Sauce & Cheddar Cheese
Spinach Nutmeg & Ricotta Cannelloni – topped with Melted Mozzarella Cheese
Vegetarian Mixed Bean Chilli – Cannellini, Borlotti & Kidney Beans, in a Spiked Tomato Sauce
Sweet Potato, Lentil & Coconut Curry
***
Choose any three salads/sides from the menu & two desserts from the menu
Menu C £48.99.00pp+VAT
Steamed Asian Seabass – with a Lemon & Coriander Dressing
Spanish Style Lemon & Olive Herb Chicken – served in light Crème Fraiche sauce
Traditional Lancashire Hot Pot – Chunky Lamb Pieces cooked with Sautéed Onions, Topped with Sliced Potatoes
Indonesian Monkfish, Cod & Prawn Curry – Cooked with fresh Ginger, Lemon Grass, Baby Green Beans & Coconut Milk
Beef Bourguignon – with Pancetta, Baby Onions, & Mushrooms in a Red Wine Sauce
Moroccan Lamb – Tender pieces of Lamb, cooked in a fragrant Traditional Sauce
Homemade Shortcrust Pastry pie with Steak & Mushroom
Homemade Shortcrust Pastry pie Chicken & Asparagus (veg)
Shortcrust Pie deep filled with Leek, Squash & Broccoli (veg)
Goats Cheese Gratin – Roasted Aubergine, Courgette & Tomato topped with Melted Goats cheese & Herb Crust (veg)
Lentil Bolognaise Stew with Chickpeas & Kale (Vegan)
***
Choose any three salads/sides from the menu
***
Choose any two desserts from the menu
Salads
Sliced Beef Tomato & Red Onion
Salad Classic Caesar Salad with Pan Fried Croutons,
Topped with Parmesan Shavings
Greek Salad with Basil Olive Oil Dressing
Fresh Lemon, Coriander & Minted Couscous
Seasonal Fresh Mixed Green Leaf Salad
Chick Peas Infused with Roasted Bell peppers
Celery, Apple, Grape & Walnut Salad
Herbed Quinoa & Carrot Salad
Spicy Bean Salad with a fresh Chilli Dressing
Buckwheat with Roasted Med
Vegetables Chunky Coleslaw
Sides
Cumin Roasted Carrots & Red Onions
Garden Peas with Fennel & Thyme
Seasonal Market Vegetables & Fresh Mint
Roasted Mediterranean Vegetables
Basmati Rice & Herbs
Three Green Vegetables -Sugar snap peas, fine green beans &Fresh Garden Peas.
Buttery New Potatoes with Fresh Herbs Roasted Thyme & Garlic Baby Potatoes
Mixed Vegetable Saffron Rice
Creamy Mash Potato
Oven Roasted Root Vegetables
Dessert
** Indicates served warm
Glazed Lemon Tart
Banoffee Pie
Black Forest Gateau
Dark Choc Truffle & Salted Caramel Torte
Mixed Red Berry Cheesecake
Eton Mess
Lemon Posset
American Double Chocolate Brownie (nut free)
Dark Chocolate Fondant**
Sticky Toffee Pudding**
Lemon infused Treacle Tart** with Clotted Cream
White Chocolate & Madagascan Vanilla Mousse
Vanilla Panna Cotta Red Berry Pudding
St Clements Cheesecake
Exotic Fresh Fruit Salad
Strawberry Fool Stack with Shortbread Biscuit
Chocolate (& avocado) Mousse w’ Raspberries & Pistachio
Vanilla Crème Brulee
Gluten Free Brownie
Baileys Milk Chocolate Mousse
Individual Passion Fruit Pavlova
Trio of desserts – Shortbread biscuit with strawberry fool, zesty lemon posset with raspberry, mini double chocolate brownie
*£2.99supp/pp
Sharing platter – Selection of our best loved miniature desserts; ideal for sharing. *£2.99 supp/pp
Selection of English & Continental Cheese & Biscuits *£7.9sup Additional Mixed Berries to be served with your dessert
choices *£2.99 sup pp
Cheese Towers *quote available on request*
Celebration Cakes (photos & quote available on request)
Add a cold plated appetizers – £6.99pp+VAT
Prosciutto Ham served with a baked fig compote & red amaranth
Caprese Salad; Buffalo Mozzarella, beef tomato & basil
Chicken Liver Parfait served with caramelised red onion marmalade
Smoked Salmon served with fresh lemon & dill mayonnaise
Traditional Soup; choose from (any vegetables of your choice)
Classic Chicken Caesar Salad topped with parmesan shavings
Minimum order of 40 people although negotiation can me done.
You will benefit from the services I offer at competitive prices which eliminate the extra costs acquired through dealing with corporate agencies.
For those who are bed-bound, in residential or nursing care – or those simply requiring a short hospital stay – food can be the main highlight of the day. And it’s more than that. Getting nutrition right is a medical issue: it’s essential to maintaining and improving physical and mental health.
We believe food in the care sector should be a complete sensory experience with appetizing and stimulating aromas and innovative service styles. Allergies, special dietary requirements, specific medical conditions (such as dysphagia or dementia) and nutritional requirements are all considered in our menu design and service delivery.
Le Coq Royal is an executive culinary chef consultancy which excels in :
Covering short term chef absences
Covering holidays and extended chef absences
Developing A la Carte and bespoke menus
Menu planning
Creating menus
Providing a variety of multicultural cuisines
Cooking exceptional meals
Budgeting
Preparing for specific dietary needs (vegan, organic, dysphagia, allergies)
Training and development of staff
Cleaning up and Sanitising (COSHH)
Correctly handling food/ food hygiene & safety
Properly storing food with heating instruction
HACCP
Our executive chef has over 30 years’ experience of cooking and training chefs in a variety of establishments and institutions. He is efficient and reliable; able and talented; fully qualified to train and teach others (students and adults), in the field. Our executive chef has won several international and national awards, representing England.
Le Coq Royal are a client-focused; target driven; proactive; highly motivated business that manage, plan and deliver effective and efficient menu/s for your business.
Executive Chef Qualifications:
PTLLS Qualification (Teacher Qualification)
Level 4 Certificate in Teaching.
Entry 3- Certificate in ESOL International-College Of Skills.
LEVEL3 Award- Food Safety in Catering-Safe Food; Handling, Food Allergy Training.
TEFL-Teaching English as a Foreign Language.
Le Coq Royal looks forward to working with you.
For enquiries/more information please contact Le Coq Royal : 07802511855 / info@lecoqroyal.com http://www.lecoqroyal.co.uk
