SEASONAL MENUS

  Autumn 2013

 

Roast butternut squash, beetroot and feta salad, pinenuts and dhuka, honey dressing

 

Slow cooked shoulder of  of Border lamb, crispy breast, red wine jus, white bean and garlic  mash, buttered greens 

 

 Vanilla citrus panacotta with roast rhubarb

 Sweet pickled pear, Strathdon blue cheese bonbon, caramelised walnuts and crisp pancetta

Fillet of hake, sweet pepper, caper and olive relish,

Sticky orange cake with orange syrup and vanilla creme fraiche

 

Seared West coast scallops, green lentils, aubergine, caramelised apple dressing

Confit pork, crisp crackling, onion soubise, black pudding , chive mash

Creme brulee with hand made shortbread and a toffee ice

A selection of Scottish artisan cheeses with quince jam

 

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