MENU
Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

Fork Buffet and Bowl Food

You can download all our menus in PDF format here.

These menus are to give you ideas of what we can cook for you – please feel free to ask for your favourite dish or make suggestions as to what you would like.

Cold Fork Buffet (from £12.50)

beautiful fresh Loch Duart salmon
beautiful fresh Loch Duart salmon

Poached organic Chicken breast fillet with a red pepper and onion dressing

Organic Devon Roast beef served with horseradish

Roasted organic ham with clove, honey and mustard crust

Roast organic chicken with herbs or garlic

Mixed charcuterie – smoked hams, chorizo, salamis

Whole poached sustainable salmon served with a mustard mayonnaise

Organic Salmon fillets – home cured and slow baked

Antipasto seasonal seafood with red pepper, olives, aubergine roasted with garlic, carrot batons, marinated baby beets, sliced mixed peppers, mini tomatoes with pesto

Mixed seasonal vegetable and chicken jambalaya

Sliced mixed nut loaf served with a spicy tomato sauce

Salads – using seasonal British produce when possible and salad dressings served on the side

New potatoes with fresh mint or free-range mayonnaise or shallot with oil & vinegar dressing

Spinach topped with feta cheese and walnuts

Broccoli and black olive

Broccoli and black olive
Broccoli and black olive

Eco cuisine Waldorf salad

Grated carrot with mint or white wine vinegar dressing

Salad nicoise using pole and line caught tuna

Cracked wheat and parsley, tomato , cucumber, mixed peppers

Eco cuisine Greek style salad

Tomato and onion drizzled with olive oil

Various pastas and sauces

Eco cuisine coleslaw

Rice noodles with sesame, chilli and spring onion

White beans with garlic, lemon juice and coriander

Sweet red peppers lightly sautéed in virgin olive oil

Poached beetroot with port and chives

Hot fork Buffet or Sit-Down Menu (from £16.50)

Cold Starters for sit down

Hot buffet, ready to serve
Hot buffet, ready to serve

Parma ham with melon

Prawn and avocado cocktail served on crispy leaves

Stuffed peppers (hot or cold)

Tomato, mozzarella and basil salad

Smoked salmon with rocket and crème fraiche

Salad nicoise – pole and line caught tuna

Eco cuisine Smoked mackerel pate, chicken liver pate, course pork pate

Marinated beetroot with goats cheese and walnut salad

Salmon fillets – home cured and slow baked served on mixed leaves

Hot starters for sit down

Coq au vin before service
coq au vin in our kitchen being checked before service

Seasonal Soups : squash, pumpkin, English onion, watercress, pea

Native Cornish mussels cooked in white wine and cream

Smoked Fish Kedgeree

Large portabella mushrooms slow oven baked with garlic

Baked Peppers stuffed with rice and vegetables

Stuffed aubergine slices

Mains all served with seasonal vegetables or as stated

Slow roast Devon or Welsh lamb shank with a red wine sauce

Roast sirloin of organic beef served with horseradish sauce

Service of hot buffet

Aberdeen Angus beef stewed in herbs and red wine

Roast leg of Devon organic lamb with root vegetables

Breast of Gressingham duck with cherry and red wine sauce

Organic salmon fillet, home cured and slow baked

Navarin of lamb – Welsh or Devon lamb shoulder with celery, onion, carrot

Coq au vin – organic chicken thighs, bacon, red wine, shallots

Eco Fish and prawn pie

Chicken, prawn or tofu Thai green curry

Stir fry tofu and mixed vegetable

Chick pea and spinach curry

Seasonal vegetables

Runner beans, green beans, roasted parsnip, braised endive, wilted spinach, carrots, spiced red cabbage, ratatouille, mashed celeriac, peas, asparagus

Potatoes – mash, new, roast, boulangere, dauphinoise, crushed

“I came to Eco Cuisine looking for a menu that was a bit different from your usual buffet style food for my mums 70th birthday. Sonya provided me with a fantastic range of options from which we chose four. The service they provided was excellent and more importantly, everybody commented on how great the food was. I can thoroughly recommend Eco Cuisine to anybody considering them for catering their event” Ray Brilus. Private party – hot buffet option. July 2012