Sandy Park Conference Centre - Conference Lunch Menus

Hot Buffet

(Min of 20 delegates)

A choice of three of the following hot dishes to include accompaniments and side dishes and delicious range of local breads

• Slow Cooked Pork with Orange & Celeriac Sauce
• Beef & Button Mushroom Bourguignon
• Creamy Salmon Linguine with Wild Garlic
• Moroccan Fish Tagine
• Traditional Indian Butter Chicken (mild chicken curry) with Ghee & Ginger
• Baked Lamb with Cumin, Cardamon & Coconut Milk
• Smoked Haddock & Spinach Pie topped with Cheddar Mash
• Turkey & Mushroom Stroganoff
• Tuna Macaroni Bake with Parmesan Herb Crust
• Lingcombe Farm of Chagford Lamb with Chick Pea & Apricots braised with Orange & Mint
• Kelly's of Crediton Chicken with a Smoked Hicory Barbeque Sauce
• Steak & Kidney Cobbler topped with Quickes Cheddar
• Dry Cure Gammon with a Creamy Parsley Sauce
• Sweet Chilli Chicken
• Lamb Kidneys Turbigo
• Exmouth Clams Linguine with Chilli Flakes
• Braised Featherblade Steak with Root Vegetables & Otter Ale
• Wild Mushroom Stroganoff  (v)
• Spiced Aubergine & Butter Bean Casserole topped with Cheesy Potato Slices (v)
• Noodles, Tofu & Leek in a Coconut Sauce with Lime & Coriander (v)
• Roasted Vegetable & Spinach Lasagne topped with Vulscombe  Goats Cheese (v)
• Black Bean Chilli (v)

A choice of two desserts – one hot and one cold

 

(v - Suitable for vegetarians)