Liza Reeves  | Buffets

Sample Buffet Menus

Main courses

Rare Beef Niçoise with a Provencal dressing

Asian Beef Salad with soy, lime and ginger dressing

Antipasti Boards of prosciutto, salamis, bresola with olives and artichokes, roasted peppers and roasted tomatoes.

Sliced chicken with crispy chorizo, oven roasted tomatoes, avocado and baby spinach with a smoked paprika dressing

Poached chicken Cesar salad with shavings of parmesan and crispy pancetta

Smoked Chicken, artichoke olive and roasted tomato salad

Warm Salmon en croute with a watercress hollandaise sauce

Baked Moroccan Salmon with fresh coriander and a cucumber and yoghurt dressing

Indian spiced salmon with black Rice, baby cherry tomatoes, cucumber, avocados mint and coriander

Whole poached dressed salmon with watercress mayonnaise

Warm courgette and Gruyere tart

Caramelised onion and cheddar Tart

Fresh spinach, ricotta and tomato tart


Grilled courgette salad with anchovies and capers

Cannelli bean, hummus and red onion salad

Puy lentil, roasted squash feta and herbs

Baby spinach, bacon and pine nut salad with a light mustard dressing

Baby cherry tomato, basil, mozzarella and black olive salad

Roquet and Parmesan salad

Haricot Verts mushroom and almond salad

Basmati rice, puy lentil and roasted pepper salad

Cucumber salad with a mint and lemon dressing

Five tomato salad drizzled with basil oil, sea salt and cracked black pepper

Moroccan Cous cous, pepper and pistachio salad with pomegranates

Baby new potato salad with celery and a mustard crème fraiche.

New Potato, black onion seeds and coriander salad

Roasted beetroot, green bean and broad bean salad

Chickpeas, broad beans, flageolet beans artichokes and red peppers with a tarragon dressing.


Almond and Lemon Torte with raspberries and a lemon syrup

Chocolate and raspberry roulade with a warm chocolate sauce

Chilled Mango meringue Roulade with a mango and lime purée

Mountain of Chocolate Profiteroles with warm chocolate sauce

Orange and Almond cake with honeycomb and orange syrup with sliced oranges in Grand Marnier

Red berry and almond tart with a lemon mascarpone cream


Old English Trifle served with proper custard and lots of sherry

Individual lemon posset with shortbread biscuits

Eton Mess with a raspberry sauce

Canapé Desserts

Lemon posset and Eton mess served in glass pots

Fudge Brownies and Profiteroles

Fruit Brochettes with a Greek yoghurt and honey dip

Mini Chocolate cones filled with dark chocolate mousse

Strawberries dipped in dark and white chocolate

Moroccan Almond and orange cake squares with Greek yoghurt and pomegranates