South Wales Hotel

Hotel Enquiries: 01291 672302

Wedding Enquiries: 01291 674819

Conference Enquiries: 01291 674817

 

 

 

 

 

 

Served buffet

We are able to offer a served buffet menu for those guests wishing to offer something a little different.

Offering your guests a choice of starter and dessert - on the day!  No pre-orders required.

£ 37.25 per person (includes, main course, dessert and tea/coffee

£ 41.25 per person  (includes, starter, main course, dessert and tea/coffee

Served Buffet Menu
Our served buffet menu is prepared from the finest local produce. The menu is available to parties of 15 or more guests and includes tea, coffee and mints to follow dessert.
Every care is taken to offer special dishes for those of your guests who are vegetarian or require a special diet. Our polite and friendly staff will have pleasure in silver-serving your choice of menu at the peak of its quality and cooked as you wish.


2017 Served Buffet Menu
Starters
Please select THREE starters (a soup, a fruit and a savoury item) for your guests to choose from on the day

Soup choices
Sweet potato and butternut squash soup topped with chilli croutons
Sweet potato and parsnip soup
Spring onion and tomato soup laced with chilli served with tempura battered shallots
Celery and potato soup with mini chickpea fritters
Cumin, spiced carrot and butternut squash soup
Tomato and black pepper soup with mini spring onion wontons
Parsnip soup infused with cumin and coriander and served with sweet potato crisps
Cauliflower and cheddar soup with crispy bacon lardons
Mushroom, leek and brie soup G
Roasted root vegetable soup topped with celeriac crisps
Roasted plum tomato and red pepper soup
Broccoli and cream cheese soup
Roasted carrot and swede soup infused with chilli
Cream of onion and sage soup with deep fried cauliflower shards G
Minted pea soup with lemon creme fraiche
Asparagus and watercress soup
Ham and pea soup G
Celery, spinach and watercress soup
Chicken and sweetcorn soup G
Cream of vegetable soup G
Welsh cawl


Fruit choices
Berry fruit jelly with strawberry syrup
Melon, rapsberries, strawberries and blackberries with sparkling cassis
Poached pear in red wine dressed with redcurrants and glazed with mulled wine syrup
Passion fruit and orange terrine with a red fruit compote
Strawberry daiquiri jelly topped with dried strawberries, banana and coconut
Pineapple carpaccio with lemon vodka syrup
Parma ham, melon, cherry balsamic glaze
Melon, candied kumquats, rum syrup, toasted coconut
Honeydew melon sticks with strawberry concass and grape syrup
Honey roasted plums with caramelised pear
Caramelised melon and pineapple with fruit coulis
Roasted honey figs with spiced creme fraiche
Melon and blueberries with mint syrup
Pineapple and paw-paw drizzled with rum and raisin syrup and toasted coconut shavings
Watermelon with mint snow
Exotic fruit platter with pomegranate shot
Perl las and poached pear tart with tomato
sauce G
Poached pear in elderflower with candied kumquats
Caramelised pear with grape walnut salsa and a blue cheese dressing
Salad of quails eggs, asparagus and rocket with orange and lime dressing


Savoury choices
Thai chicken cakes with a tomato and lime sauce G
Chicken Caesar style salad
Smoked salmon, warm potato and mangetout salad G
Sweet chilli chicken strips with a honey and soy glaze
Tandoori chicken with mint relish
Roasted vegetable penne in a cream sauce G
Smoked trout mousse with lime chutney
King prawn and salmon penne in a chilli sauce G
Creamy chicken and bacon risotto
Spicy pork meatballs with a melting cheddar centre and a sweet tomato sauce
Parma ham, salami and chorizo platter with a rocket, cherry tomato and olive salad with a lemon and orange dressing
Pork, duck and chicken terrine with red onion chutney
Salmon, smoked salmon and coriander mousse with cucumber tagliatelle
Sweet potato and smoked haddock filo tart with watercress sauce G
Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
Belly pork with apple and chive mash and a chilli balsamic glaze
Ham hock with leeks wrapped in Parma ham with a Cumberland sauce
Chilli chicken and maple glazed pineapple with a mango sauce
Crab and king prawn cakes with herb creme fraiche
Open capped mushroom stuffed with bacon, spring onion and brie glazed with hoi sin sauce
Wild mushroom and pumpkin risotto finished with baby spinach and parmesan shavings
Three cheese and red onion tart with a red pepper and red onion chutney G
Duck and spring onion wontons with hoi sin sauce
Creamy garlic mushrooms with cheesy toasted breadcrumb topping
Baked goats cheese with glazed baby pear and a port reduction
Sesame seed, chicken, spinach and rocket salad with oriental dressing
Smoked duck and bacon salad with roasted plums and a red wine dressing
Penne with chicken, pancetta and mushroom in a white wine cream G
Peppered beef carpaccio with spicy olive dressing
Coronation chicken, mangetout and sesame seed salad
Portabella mushroom, goats cheese and red onion chutney, wrapped in bacon with a red pepper sauce
Pork and black pudding pan fried in breadcrumbs, with apple compote and mustard jus G
Caramelised shallot, chicken, Parma ham and parmesan tart with sage and red pepper creme fraiche G
Duck, ginger and sweet potato cake with onion marmalade
Spaghetti and chestnut mushrooms, Perl Wen cheese, thyme and cream sauce G
Smoked haddock and spring onion risotto with a poached egg
Smoked chicken and avocado salad with
mustard dressing
Smoked mackerel and horseradish fishcakes, baby beets with beetroot coulis G
Salmon and crab fritters with caper mayonnaise G
Deep fried brie with cranberry and orange
glaze G
Prawn cocktail: retro style
Confit of duck leg with spicy noodles, honey, chilli and mint sauce
Coconut and chicken curry with spicy rice
Venison meat loaf with pineapple and date relish and Cumberland sauce
Chicken, apricot and pork pie with tomato and apple chutney G
Asparagus, Carmarthen ham and warm goats cheese with port glaze
Peppered fillet of mackerel with pickled beetroot and horseradish cream
Pan fried mackerel with chorizo and lemon and orange marmalade dressing
Lemon, prawn and pea risotto G
Pan fried King prawns and scallops in chilli and garlic butter with crispy pancetta
Tomato, buffalo mozzarella and rocket salad with pesto dressing
Goats cheese cheesecake with red onion jam
Pan fried halloumi cheese with tandoori sauce and tomato and onion salsa


Main Course (2017 prices)
(consists of THREE meat/fish options, ONE vegetarian option, FOUR salads and ONE potato dish)

 (Meat/fish options)
Please select THREE options
Salmon stuffed with prawns and lemon, wrapped in Parma ham and served with dill crme fraiche
Salmon topped with herb crust and pesto
Salmon and basil en croute with tomato chutney
Chilli salmon with mango salsa
Smoked salmon roulade filled with cream cheese and chive and citrus dressing
Salmon, king prawn, red pepper and lemongrass skewers with garlic crme fraiche
Honey roasted ham (please select from the following accompaniments: blackberry compote, tomato chutney, Cumberland sauce, cranberry and orange glaze, mustard crme fraiche, lime and coriander dressing)
Beef Wellington
Roasted striploin of beef with horseradish crme fraiche
Coronation chicken
Coriander and chilli chicken
Chicken stuffed with sundried tomato and leek risotto, wrapped in bacon
Chicken stuffed with mushroom, bacon and sweet potato

Main Course (Vegetarian options)
Please select ONE option
Spring onion and goats cheese tart with red onion confit and a sundried tomato dressing
Sweet potato, asparagus and roast pepper in shortcrust pastry and served with a mustard cream
Potato and celeriac cake with a ginger and onion chutney
Roasted vegetable and pesto tart with a pumpkin sauce
Ricotta and spinach plaits with a garlic and chive sauce

Main Course (Salad options)
Please select FOUR options
Watercress, carrot and raisin salad
Endive, ruby chard and smoked bacon salad served with a honey and walnut dressing
Pineapple, Parma ham and rocket salad with a chilli and lime dressing
Mixed leaf salad
Smoked duck, fig, mandarin and mozzarella salad with mango dressing
Tomato, avocado and mozzarella salad with basil oil
Smoked chicken, ruby chard, spring onion and chilli salad with a pinenut, honey and mustard dressing
Sunblush tomatoes, croutons, sweet peppers and spring onion salad with a cherry balsamic dressing
Penne with spicy chorizo, cherry tomatoes, sweet peppers, paprika and coriander dressing
Roasted red pepper, tomato, chilli and capers salad with coriander dressing
Baby spinach, avocado and pancetta salad
Cherry tomato, olive, watercress and goats cheese salad with beetroot coulis
Tomato and red onion salad
Penne, olives, sundried tomatoes and spring onion salad with a pesto dressing
Tomato salad with a herb and lime paste
Melon, Parma ham, olive and parmesan salad
Apple, avocado, mangetout, Cos lettuce and red onion salad
Spinach, watermelon, asparagus and olive salad
Apple, celery and almond crunch salad
Beansprout, sundried tomato, olive and spring onion salad with a pesto dressing
Peach, red onion, watercress and pepper salad with an orange and port syrup
Ruby chard, lollo lettuce, orange, pear and stilton salad
Honey and soy smoked duck, baby spinach, mint and spring onion salad
Mixed leaves, cucumber and orange salad, tossed in sesame seeds
Spicy crab and potato salad
Watercress, celery, apple and walnut salad with toasted pinenuts and a red onion dressing
Mixed bean (French and mangetout), sundried tomato, olive and little gem lettuce salad
Apple, bacon, chicken and black pudding salad with a spicy tomato dressing
Clementine, baby spinach and radish salad
Orange, watercress, chicory and pear salad
Tomato and red pepper salad with a coriander dressing
Watercress, ruby chard, rocket, cucumber and spring onion salad
Main Course (Potato options)
Please select ONE option
Roasted new potatoes with a chilli butter
New potatoes with an orange marmalade glaze
Roasted new potatoes with pineapple syrup

Desserts
Please select TWO desserts for your guests to choose from on the day
Fresh fruit salad
Strawberry and raspberry meringue roulade with a mango coulis
Chocolate chip meringue filled with white chocolate and fudge cream served with coffee creme fraiche
Lemon meringue pie with strawberry syrup G
Toffee fudge cheesecake with chocolate sauce G
Double chocolate cheesecake with raspberry coulis G
Strawberry cheesecake with passion fruit G
Peanut butter and honey cheesecake with caramelised banana and chocolate sauce G
Raspberry and white chocolate cheesecake G
Rum and raisin cheesecake G
Lemon cheesecake with caramelised orange topping and whisky syrup G
Banana and toffee cheesecake G
Chocolate and black cherry terrine with a vanilla creme anglaise
Chocolate cup filled with Baileys cream, dressed with strawberries and glazed with
Champagne syrup
Warm chocolate brownie with a white chocolate sauce G
White chocolate peanut butter blonde with caramel sauce and toasted nuts G
Chocolate roulade filled with banana cream and served with rum and raisin syrup G
Chocolate and fudge mousse served with chocolate and caramel dipped shortbread G
Double chocolate and black cherry trifle with almond shortbread G
Raspberry and cherry trifle G
Mango and lime mousse with coconut shortbread G
Lemon, ginger and honeycomb posset
Lemon and lime posset served with a caramel snap G
Strawberry and lime mousse
Fudge creme brulee
Vanilla creme brulee
Orange blossom honey creme brulee G

To discuss your requirements please contact Sarah Briggs on 01291 674817 (direct line) or 01291 672302 (main reception).
Email: sarah.briggs@glen-yr-afon.co.uk

 

 


This provides the opportunity for guests to enjoy a slightly less formal occasion, when appropriate but with the benefit of a knife and fork setting.

As with all suggested menus we offer a degree of flexibility and Head Chef, Julie Carey is willing to work closely with guests to accommodate their requirements as far as possible.

To discuss your requirements please contact Sarah Briggs on 01291 674817 (direct line) or 01291 672302 (main reception).

Email:  sarah.briggs@glen-yr-afon.co.uk
 

 

 

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2010 Glen-Yr-Afon House Hotel Ltd - All rights reserved  Pontypool Road, Usk, Monmouthshire NP15 1SY - Tel: 01291 672302 / 673202 - Fax: 01291 672597