242dc68e-17da-11e3-8ab8-bc305bd9eec9We would be delighted to talk to you about having your Birthday, Anniversary or Dinner Party at the Club. The Club may also be available for luncheons and Wakes. Please contact Sarah, email sarah@ssgolfclub.com, or telephone 01983 403217 (option 2).

Please find below some Buffet Menu examples, which can be adjusted to suit your requirements.  Please contact us for alternative menu options.


Finger Buffet Menu 

£5.00 – £7.00 per head

  • Selection of Sandwiches
  • Red Onion Chutney & Sausage Rolls
  • Vegetable Crisps0888790c-9ed5-11e2-8ab8-bc305bd9eec9
  • Julienne Fries

Finger Buffet Menu

£8.50 – £10.00 per head

  • Fish Fingers with Tartare Sauce
  • Yorkshire Pudding with Rare Roast Beef
  • Asparagus Wrapped with Parma Ham
  • Cajun Chicken Skewers with Sour Cream & Chive Dipf6d94f7e-9ed4-11e2-8ab8-bc305bd9eec9
  • Crab Spring Rolls with Sweet Chilli Dip
  • Pork Balls with Dark Cider Sauce
  • Smoked Bacon & Stilton Tartlets
  • Crab Spring Rolls with Vegetables & Chilli
  • Red Onion & Chutney Sausage Rolls
  • Selection of Sandwiches

Hot & Cold Buffet

£18.00 – £20.00 per head

  • 6oz Pan Fried Sirloin Steak Glazed with Madeira Sauce
  • Oven Baked Cod Fillet with Béarnaise Sauce
  • Roasted Aubergine & Tomato Stack with Mozzarella
  • Penne Rigate Carbonara
  • Dauphinoise Potatoes
  • Steamed Seasonal Vegetables
  • Garden Salad & Vinaigrette
  • Coleslaw & Potato Salad
  • Roasted Vegetables & Cous Cous
  • Carved Cold Meats
  • Antipasti Selection
  • Selection of Breads
  • Selection of Deserts
  • English Cheeseboard & Fresh Fruit

Dinner Menu


  • Spring Onion, Wild Mushroom & Pecorino Tart with
      pickled Vegetables and Endive Salad
  • Smoked Haddock & Salmon Gratin
      with Watercress Salad and Chervil
  • Crab & Herb Ramekin with Gruyere in Toast
  • Smoked Lardon & Broccoli Melt
      with Mixed Baby Leaves & Stilton Mayonnaise
  • Poached Egg & Asparagus
      with Prosciutto & Ciabatta Crisps
  • Deep Fried Breaded Goats Cheese
      with Roasted Baby Plum Tomatoes & Balsamic Syrup
  • Salmon Gravlax with Horseradish Cream,
      Baby Gems & Focaccia Croutons
  • Carpaccio of Beef with Garlic Aioli & Focaccia Croutons
  • Chilli, Lemongrass, Ginger Spiced Vegetable Spring Roll with Asian Salad
  • Celeriac & Bacon Soup with Warm Ciabatta
  • Roasted Sweet Potato & Red Pepper Soup with Warm Ciabatta
  • Leek & Potato Soup with Smoked Haddock Flakes & Focaccia Croutons


  • Gridled Rare Fillet of Beef with Roasted Peppered Flat Mushroom 
      & Plum Tomato, Dauphinoise Potatoes, Fine Beans & Port Sauce
  • Pan Fried Lamb Rump with Honey Roasted Root Vegetables,
      Baby New Potatoes and Thyme & Red Wine Sauce
  • Roasted Chicken Supreme Stuffed with Garlic & Rosemary Butter,
      Buttered Leeks & Watercress, Cider Sauce and Croquet Potatoes.
  • Pan Fried Lamb Fillet with Julienne Vegetables, Creamed Mash,
      Puff Pastry Crown with Rosemary & Red Onion Sauce.
  • Roasted Chicken Supreme with Wild Mushrooms, Red Wine,
      Shallots. Lyonnaise Potato, Smoked Lardons & Madeira Glaze
  • Baked Salmon Supreme with Roasted Courgette, Red Pepper,
      Eggplant & Baby Spinach with Red Pesto Olive Oil
  • Grilled Seabass Fillet with Leek & Mascarpone Potato Cake
  • Grilled Cod Fillet with Roasted Vine Tomatoes, Salsa Verde & Straw Potatoes
  • Pan Fried Pork Tenderloin, Parma Ham with Potato Rosti
      & Spring Greens with Madeira Sauce
  • Pan Fried Rump Steak with Fine Beans, Button Mushrooms,
      Potato Chips and Bearnaise Sauce
  • Pan Fried Lamb Rack with Honey & Red Wine Sauce,
       Roasted Root Vegetables, Chateaux Potatoes
  • Slow Roasted Pork Belly with Colcannon Mash, Caramelised Red Onion,
  •   Garden Peas with Mustard Seed Glaze


  • Sweet Potato & Butternut Squash Risotto with
      Baby Mixed Leaves and Parmesan Flakes
  • Wild Mushroom Ravioli Brandy Cream with Rocket & Parmesan
  • Mozzarella Stack with Gridled Eggplant, Courgette,
      Roasted Vine Tomatoes & Pesto Olive Oil
  • Roasted Red Pepper Stuffed with Cous Cous & Herbs


  • Chocolate Mousse with White Chocolate & Macadamia Brownie
  • Buttermilk Panna Cotta with Fresh Strawberries & Caramelised Sugar
  • Apple Tart Tatin with Calvados Sauce & Vanilla Pod Ice Cream
  • Sticky Toffee Pudding with Caramel Sauce & Vanilla Ice Cream
  • Mascarpone & Tia Maria Gateaux with Coffee Syrup
  • Dark & White Chocolate Pavlova with Fresh Raspberries & Cream
  • Selection of English Cheeses with Biscuits, Grapes & Apple Slices

Tea or Coffee

with After Eight Mints