Menus

ALL PRICES EXCLUDE VAT

CANAPE MENU
COLD Knots of Smoked Scottish Salmon on Granary Bread with Cream Cheese Carpaccio of Scotch Beef with Parmesan Shavings and Truffle Oil Beef Teriyaki Croustade Mini Peking Duck Pancakes served with Plum Sauce Roasted Sweet Pimento Tart topped with Creme Fraiche (V) Crayfish and Avocado Salsa on Rosemary Toast Gravadlax and Dill on Pumpernickel Mozzarella and Sundried Tomatoes on Basil Bread (V) Tomato and Garlic Bruschetta (V) ~ HOT Thai Crab Cakes served with Sweet Chilli Dip Mini Yorkshire Pudding with Scotch Beef and Creamy Horseradish Breaded Goujons of Sole with Tartare Sauce Poached Salmon and Watercress Tartlet Lobster Tartlet with Hollandaise Fillet of Venison Bearnaise Honey Glazed Sausages with Mild Mustard Sauce Chicken Satay Skewers with Peanut Dip Provencal Vegetable and Mozzarella Tartlet (V) Wild Mushroom Barquettes (V) (selection of seasonal mushrooms in a short pastry tartlet) Caramelised Leek, Lemon Thyme and Gruyere Chesse Tartlet (V) Royal Dim selection with Hoi Sin Dip (variety of meat, vegetable and fish dim sum) ~ Pre-Dinner Canapes @ £8.75 per person Selection of four items Canape Menu 1 @ £14.00 per person Selection of seven items Canape Menu 2 @ £16.50 per person Selection of nine items
MENU A @ £30.00
Mousseline of Inverloch Goats Cheese with lightly spiced relish of baby vegetables Steak and Ale Pie with mashed potatoes and garden peas Canapé Bruce (field mushroom and bacon on toast)
MENU B @ £30.00
Chicken Liver Parfait with Cumberland sauce served with Highland oatcakes Pan Fried Fillet of Salmon with a Herb Gruyère Crust lemon grass sauce, bundle of French beans and new potatoes Raspberry Frangipane Tart served with fresh cream
MENU C @ £31.75
Warm Arbroath Smokie & Asparagus Tart with a creamy chive sauce Breast of Guinea Fowl with Spinach Farce served with forestiere sauce, potato cake and a seasonal panache of vegetables Iced Caramel Whisky Parfait
MENU D @ £33.00
Carpaccio of Peppered Scotch Beef on an Oriental salad, with ginger and soy dressing Fillet of Sea Bass with asparagus and lime-scented cream, accompanied by new potatoes Coffee Crème Brulée
MENU E @ £33.50
Leek and Roquefort Tart with a cranberry compote Roast Cannon of Salt Marsh Lamb served with ratatouille and dauphinoise potatoes Iced Strawberry Parfait with a hint of black pepper
MENU F @ £34.50
Smoked Haddock Fishcake served with a mild curried cream and mango chutney Honey & Herb Glazed Duck in a red wine sauce, with fondant potatoes and green beans Chocolate and Grand Marnier Pudding with milk chocolate sauce
MENU G @ £34.50
Remoulade of Smoked Salmon, Trout and Halibut wrapped in smoked salmon, served with a lemon herb dressing Roast Sirloin of Scottish Beef with Yorkshire Pudding roast potatoes and seasonal vegetables Iced White Chocolate Parfait with fresh raspberries
MENU H @ £38.00
Dressed Lobster with crayfish, orange and avocado salad Roast Loin of Venison served with a wild berry and port wine sauce, green beans and roast potatoes White Chocolate Tart with milk chocolate sauce
MENU I @ £41.50
Smoked Scottish Salmon Tournedos of Scotch Beef Rossini served on a bed of spinach and dauphinoise potatoes* Baked Alaska with a butterscotch sauce (catered for maximum 60 people)*
MENU J @ £44.00
Pan Fried Scottish Scallops, Crab Cake and Shell Fish Bisque Roast Fillet of Scottish Beef with Bearnaise Sauce served with Parmentier potatoes, cured lardons, baby onions, wild mushrooms and a panache of green vegetables Iced Drambuie Parfait with glazed oranges & Drambuie cream
ALTERNATIVE VEGETARIAN MENU A
Tian of Mediterranean Vegetables with goats chesse and pesto dressing Wild Mushroom Pithivier with rocket salad and sun-blushed tomatoes Dessert as party
ALTERNATIVE VEGETARIAN MENU B
Vine Tomato, Cheddar Chesse and Basil Tart with a red pepper coulis Pea and Mint Risotto with parmesan shavings panache of vegetables Dessert as party