These are priced inclusively of staff costs, crockery, cutlery, linen and tableware.
These are just a few ideas from our 2010 collection. Please contact us for our full range of menus and your individual quotation.
YOU CAN USE THE FOLLOWING IDEAS TO CREATE YOUR OWN MENU AND WE WILL PRICE IT ACCORDINGLY FROM - £40.00 PER PERSON + VAT.
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.
- Mushroom and red pepper pate.
- Charred chicken , mango and pinenut salad.
- 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 platter with cracked black pepper and capers.
- Thai spiced fishcakes with a coriander salsa.
- Rillettes of salmon with dill, creme fraiche and lemon.
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 on a bed of spiced apricots with a light curry glaze.
- Oven roasted loin of lamb with coriander couscous.
- Roast loin of pork with an orange and port sauce.
- Traditional haggis, neeps and tatties.
- Sausage and mash with a caramelised onion gravy.
- Haggis stuffed Scottish beef olives with a red wine or whisky sauce.
- Medallions of beef with a red wine and wild mushroom 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 a rich vanilla ice 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 crθme brulee with homemade shortbread hearts.
- Selection of sorbets.
- Selection of cheeses with oatcakes and grapes.
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