Sunday Buffet Lunch at Copperfield’s

Sample Sunday Buffet Lunch Menu

Antipasto Buffet
A selection of antipasti consisting of fresh and cured meats, seafood, fish and poultry. Fresh and composed salads, terrines and roulades accompanied by dressings, oils and vinaigrettes.

Soup
Cream of cauliflower and vanilla (V, NG)
Served with thyme and garlic croutons

Roasted tomato and smoked gammon soup (LF, NG)
Served with honey and sage croutes

Pasta
Farfalle with a wild mushroom, porcini, pancetta and a pea cream sauce
Ravioli tossed in a traditional rich tomato sauce (V)
Oven baked lasagne with a slow cooked beef ragu, layered with parmesan cheese and a creamy bechamel sauce

Pizza Station
Pizza Margherita with tomato sauce, fior di latte mozzarella and basil
Pizza funghi bianca with, fior di latte mozzarella mushrooms, bacon and thyme

Fritto Station
Chicken goujons served with garlic mayo
Vegetable spring rolls served with sweet and sour sauce

The Carvery
Roast deboned leg of lamb stuffed with garlic and rosemary and served with a red wine jus and homemade mint sauce (LF, NG)
Smoked gammon leg on the bone served with a miso and dried apricot jam (LF, NG)

The Hot Counter
Grilled swordfish with creamed spinach, grilled black olives and grilled lemons with a white wine cream sauce (NG)
Pot roast chicken pieces marinated in thyme and honey, served with a preserved lemon couscous and inhouse dried cherry tomato (LF)
Caramelized onion and goat’s cheese galette (V)
Panache of vegetables (V,NG,LF)
Buttered rice (V,LF)
Roast potato with lemon zest, coriander seeds, thyme and olive oil

Cheese Station
A selection of cheese served with dried fruit, nuts, batons of vegetables, chutneys and jams

Dessert Counter
A generous blend of desserts, consisting of gâteaux, flans, mousses and fresh fruit cuts, freshly prepared by our Pastry Chef.