Vegetarian corporate lunch menu

Tuesday, November 25, 2008
"Re: Corporate lunch menus
Hi James,

I just wanted to thank you for the fantastic catering at the weekend. Everyone loved the food it was a great success, if and when I do this again I will use your company.
Once again many thanks it was great.



This particular event dates back to the end of September (26 - 29th). I had done an all vegetarian buffet before, but this particular event was a corporate buffet lunch for four days in a row, so needed a little research before I submitted menus.

Friday Menu

Open sandwich – White bean paté and roast pepper
Closed sandwich – Curried egg salad
Foccacia with mozzarella and roasted butternut squash
Green and black olives


Spiced carrot cake - as shown before
Blackberry and apple crumble tart with crème anglaise - also now supplied to the Red Lion in Hellidon

Saturday Menu

Open sandwich - French bread croutes of glazed goats cheeseClosed sandwich - Roasted aubergine and hoummous [and sun dried tomato and fresh basil which give it a flavour boost]Falafal, salad and tahini stuffed pitta breadFalafal - best made using raw chickepeas soaked overnight.
They did turn out remarkably well.
Stuffed vine leaves


Chocolate nemesis - as seen before
Pear and almond tart with white chocolate sauce - as seen before

Sunday Menu

Open sandwich – Guacamole and cherry tomato

Closed sandwich - Carrot and nut sandwich on homemade pumpkin seed bread - recipe here.
Blackbean and bulgar kofta tortilla wraps with yogurt and coriander
Black bean and bulgar wheat koftas freshly made and baked on the morning. They may look a bit 'different' but taste fantastic (who needs meat) with the yogurt and coriander. Tortilla wraps were grilled on the bar grill as shown before. Kofta recipe can be found here:

Baked new potatoes topped with blue cheese and asparagus - similar to the ones seen previously.


Strawberry and pistachio tartlet [plus a few shortbread which I had left from the previous evening's dessert]
Date slice

Monday Menu

Open sandwich - Pickled mushrooms and artichoke
French bread was spread with hoummous as a base. The artichokes were fried to get a good caramelisation colour/ flavour, and the mushrooms pickled in vegetable stock, vinegar, thyme and bayleaves, then drained:Closed sandwich - Cheese and apple
Avocado and vegetable rice paper wraps with soy and chilli dip
Tzatiki with pitta


Banoffee sponge - as shown before

Glazed lemon tart with raspberries - as shown before

Buffet delivery and catering in Tewkesbury, Gloucester, Cheltenham, Gloucestershire and accross the Cotswolds.

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