A lunch party at home for friends to celebrate that special occasion or a dinner at home or in the office to entertain clients. We can offer a bespoke personal service with a menu designed to reflect your ideas and the uniqueness of the event.
We can also arrange crockery, cutlery, linen and glassware. We can do as much or as little as you want in the preparation from setting and dressing the table to providing the staff required.
We aim for a friendly, efficient and professional service to compliment your event
As a guide lunch and dinner menus start at around £40 per person excluding vat.
These are just a few ideas - please contact Catherine on meldcat@aol.com or telephone to discuss your event.
Soups and Starters
- Leek, brie and basil soup.
- Roast red pepper and tomato soup.
- Cullen skink.
- Wild mushroom soup – served with a fresh herb coulis.
- Layered goats cheese and roast vegetable terrine.
- Roulade of Sweet red peppers, aubergine and goats cheese.
- Carmelised onion and gruyere tarts with a fresh herb salad.
- Beetroot and dunsryre blue with toasted seeds on rye
- Charred chicken , mango and pinenut salad.
- Carpaccio of beef or venison with sweet pickled cucumber and crispy onions
- Breakfast salad – crispy pancetta, black pudding and quails eggs on a bed of dressed salad leaves.
- Haggis in filo parcels with a red berry dip.
- A trio of salmon – smoked, mousse and tartare – with a creamy dill dressing.
- Scottish smoked salmon on a dill blini with creme fraiche and capers
- Thai spiced fishcakes with a coriander salsa.
- Our own gravadlax with a hot mustard dressing
Main Courses.
- Charred fillet of salmon on a bed of ratatouille with a basil oil.
- Fillet of salmon on wilted greens with a saffron cream.
- Breast of chicken stuffed with brie and tarragon – served with reduced balsamic glaze on a new potato crush.
- Chicken with a leek and mustard sauce.
- Breast of chicken stuffed with Thai spices served with a coconut and coriander broth
- Slow cooked shoulder of Border lamb of lamb with coriander couscous.
- Rack of lamb with redcurrant jus on crushed minted new potatoes with peas.
- Roast loin of pork with an orange and port sauce.
- slow cooked organic pork, creamed cabbage with smoked bacon, fresh herb mash
- Traditional haggis, neeps and tatties.
- Sausage and mash with a caramelised onion gravy.
- Fillet of 28 day matured Border beef with salsa verde.
- Slow cooked daube of Border beef with a rich red wine sauce
- Timbale of roast aubergine, sweet pepper and mozzarella with a rich tomato glaze.
- Filo baskets of wild mushrooms with a chive cream.
- Peppers stuffed with herbed couscous and glazed with parmesan shavings.
Desserts.
- Sticky toffee pudding with condensed milk ice cream and toffee sauce.
- Apple and cinnamon crumble with fresh vanilla custard.
- Lemon and ginger biscuit individual cheesecakes.
- Raspberry and hazelnut meringue.
- Strawberries and cream.
- Rich chocolate torte with mascarpone cream.
- Bitter chocolate pots.
- Traditional crème brulee with homemade shortbread hearts.
- Lemon posset with seasonal fruit compote
- Selection of sorbets.
- Selection of cheeses with oatcakes and grapes.
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