Buffet Menu

Chris Burns Catering

A successful, long established, Berkshire catering business, Gary Rhodes trained, Chris Burns and his team will provide you with outstanding food and service.


per person for starter, main and dessert (min 6 covers)


Arranged on platters to the centre of the table

Selection of hors d’oeuvres namely;

Italian antipasto meat selection with olives
Slices of Scottish smoked salmon
Marinated king prawns with caramelized lemons

All the above are accompanied with a selection of rustic breads and butter, fresh dill crème fraiche and cucumber ribbons

Main Course

Arranged on platters to the centre of the table

Baked Fillet of salmon with herbs and spices

Rare scotch beef rolled in course ground black pepper served with a handmade spicy horseradish cream and a red, onion and thyme chutney

Summer vegetable Frittata topped with West Country Cheddar (V)

Gruyere cheese roulade with cream cheese and asparagus (V)

Baby leaves of lamb lettuce, spinach, rocket with julienne of beetroot (V)

Fresh couscous combined with chickpeas, red onion, garlic, fresh mint, and coriander, roasted peppers, cucumber with a hint of mild chili and lemon dressing (V)

New Potato salad with banana shallots and handmade chive mayonnaise (V)

Dessert Course

Tarte au citron served with strawberries and thick Dorset Cream


Add: Selection of British Cheeses with assorted Crackers, fruit chutney, mixed grapes and honey glazed nuts for £7.00 per person + VAT

Add: Selection of Canapés @ £9.50 per person + VAT

Curried chicken en croûtes topped with chilli jam, toasted almonds and micro coriander.
Scottish smoked salmon with crushed avocado mini tartlets and topped with citrus dust.
Caramelised red onion and goats cheese filo tarts finished with honey and herb drizzle balsamic.
Croutes topped with Mediterranean roasted vegetable confit finished with parmesan shavings.

Staff (if required) @ £15.00 per hour – minimum 4 hours

“The buffet we selected was great: lovely food, well presented and plentiful.”