Buffet Lunch

Our Working lunch menus put together a casual cosmopolitan table for lunch with friends, with baby chicken, salmon and duck, everyone will love the seasonal flavors.

Buffet Lunch One

Grilled baby chicken, spring greens, sweetcorn beignets
Salmon and brill coulibiac with dill mayonnaise
Herb gnocchi with pumpkin, sage and pine nuts

Italian pickled potato salad

Mixed herb salad with poached pears, Corgonzola and walnuts
Lentil salad with duck confit, sausage and bacon
Saffron cous cous with lime, raisins and coriander

Onion, sultana and fennel, olive breads
Anchovy tapenade

Fourmne D’Ambert
White chocolate and raspberry mousse
Fresh fruit salad in a champagne jelly


Buffet Lunch Two

Sauteed strips of duck, lemon grass & beansprouts
Baked seabass in Thai broth with egg noodles
Oriental style vegetables with lime leaf & coconut

Five spice rice

Mange tout, sugar snap and pak choi with honey dressing
Mizuna salad with soy and sesame dressing, roasted garlic
Chinese cabbage with vermicelli, mustard seed dressing

Port Salut

Oriental fruit salad
Ginger crème brulée


Buffet Lunch Three

Confit duck leg with bubble & squeak, Bordelaise sauce
Fillets of Dover sole with scallops & langoustines, Champagne Velouté
Smoked aubergine and mozzarella tarts with rocket

Lyonnaise potatoes

Watercress and mache, hazelnuts and grapes
Blue goats’ cheese with frisse and avocado, garlic croutons
Saffron cous cous with limes, raisins and coriander

Potato and rosemary, Pain de champagne, tomato breads
Roast garlic aioli

Pont 1 ‘Eveque

Vanilla crème brûlée


Buffet Lunch Four

Roast Aberdeen Angus fillet with Roquefort
Roast monkfish tails with pancetta and creamed savoy cabbage
Maccheroni piperade with basil and olives

Fondant potatoes

Salad of rocket and mizuna with bresola
Home smoked salmon salad, pickled cucumber
Sweet and sour baby beets, balsamic syrup

Soda, sage and onion, rye and caraway breads

Quince jam

Cornish Yarg

Gazpacho of fruit
Chocolate praline mousse


Buffet Lunch Five

Osso Bucco
Grilled mullet and sardines with pea and ham cannelloni
Spiced sweet potato and butternut risotto

Confit potatoes with bacon an thyme

Ruby chard with dandelion and truffle
Shellfish salad with saffron mayonnaise

Cumin and cheddar, rustic, foccacia breads

Houmus, Italian fruit pickle

Munster cheese

Strawberry, cardamon and chantilly
Cappuccino crème brûlée



  • Steve Tremblay

    In-House Catering

  • Tremblays, The Laithwaite Community Stadium, Woking GU22 9AA

  • +44 07710 454219

  • enquiry@tremblays.co.uk

Website Design

Verticalsoft Limited

Contact Us