Fusion Buffet Dinner

Passed Hors D’oeuvres

(based on one per person)

Pan Seared Prawns Marinated in a Coriander Pesto

Flavours of garlic, fresh coriander and butter to name a few ingredients provide a base for this unforgettable item.

Vegetarian Samosas

Peas, potatoes and a medley of fresh herbs, Indian spices and diced green onions. Enveloped by a light and crispy outer shell.

Lamb Kebobs with Raita

Tender pieces of marinated lamb are skewered and grilled to medium rare. Served with homemade Raita.

Buffet Menu

Radicchio and Romaine Salad

Crisp romaine leaves combined with tart red radicchio. Tossed with slivers of grilled onion and chards of Asiago cheese. Dressed in our home made balsamic herb vinaigrette.

Grilled Asparagus Salad

Grilled asparagus tossed in a lemon parmesan dressing and garnished with fresh lemon wedges

Medallions of Beef Tenderloin in a Merlot Peppercorn Reduction

Medallions of beef tenderloin are seared to perfection and served with a fresh herbed jus and Merlot reduction

Traditional Chicken Biryani

A traditional Hadrabadi style biryani is made with boneless chicken breasts marinated and cooked in yoghurt and a blend of aromatic northern Indian spices which is then layered between saffron rice and served piping hot. Garnished with crispy fried onions and fresh ginger.

Potato Medley

A trio of Yukon gold potatoes, red skinned potatoes and sweet potatoes tossed together in a lemon rosemary dressing.

Indian Style Stuffed Eggplants

A dry stuffed eggplant curry with cocktail onions and served with fresh parathas

Dessert

Infusion’s English Trifle

Vanilla Pound cake drenched in sherry syrup, fresh ripe strawberries, Devon custard cream, imported chocolate and nuts are layered in a beautiful glass bowl.

French Pastries and Tarts

An assortment of exquisite French pastries and Tarts

Decadent Dark Chocolate Dipped Strawberries

Luscious strawberries dipped in dark Belgian chocolate.

Coffee and Tea

Fresh brewed premium blend

Infusion’s Tea chest