Menus for dinners, scottish banquets, fork buffets, finger buffets and canapes
Dinner Menu
Three Course Dinner
PLEASE SELECT ONE FROM EACH COURSE ON BEHALF OF YOUR GUESTS
Starters
Wood Pigeon Breast with Smoky Bacon & Figs
Smoked Venison with Crab Apple Jelly
Prawn & Monkfish Terrine with Salmon Caviar
Home Oak Smoked Salmon soaked in Highland Whisky with Sour Cream & Dill Dressing
Main Courses
Wild Scottish Salmon cooked with Pearl Barley, Seaweed & Islay Malt
Saddle of Balmoral Venison, Treacle & Speyside Malt
Fillet of Buccleuch Beef, Rich Dark Wild Mushroom & Truffle Sauce
Guinea Fowl Breast with an Elderflower & Mushroom Sauce
Desserts
Dark Chocolate Mousse with White Chocolate Sauce
Apple Crumble with Whisky Custard
Sticky Treacle Pudding
Fresh Ground Coffee and Petit Fours
Should your guests have any special dietary requirements, please let us know.
Finger Buffet Menu
Spinach and leek fritters (v)
Prawns wrapped in bacon with lemon dip
Haggis or vegetarian haggis filos with spicy plum sauce
Roasted vegetables on a stick (v)
Wild mushroom and redcurrant jelly tarts (v)
Fresh asparagus wrapped in smoked venison
Honey glazed chicken on a stick
Scottish cheese with a selection of oatcakes and biscuits with spicy tomato chutney (v)
Treacle glazed sausages
Selection of sandwiches on freshly baked crusty bread
Egg and chive mayonnaise (v)
Gammon and mustard
Cheese and chutney (v)
Selection of quiche tarts
Bacon and thyme
Courgette and red onion (v)
Salmon and prawn
Leek and blue cheese (v)
Selection of puff pastries
Wild mushroom and thyme (v)
Salmon with lemon and pepper
Red onion and goats cheese (v)
Banquet Dinner Menu
Three Course Dinner
or
Four Course Scottish Banquet (including Haggis Course)
PLEASE SELECT ONE FROM EACH COURSE ON BEHALF OF YOUR GUESTS
Starters
Wood pigeon breast with smoky bacon & figs
Smoked venison with crab apple jelly
Prawn & monkfish terrine with salmon caviar
Home oak smoked salmon with Highland whisky and dill dressing
Haggis, neeps and tatties
Main Courses
Fillet of pork with a whisky and apple chutney
Guinea fowl breast with an elderflower & mushroom sauce
Saddle of Balmoral venison, treacle & Speyside malt
Garlic roasted rump of lamb
Fillet of wild salmon cooked with pearl barley, seaweed & Islay malt
Desserts
Rhubarb and blueberry crumble with butterscotch sauce
Sticky toffee pudding with toffee sauce and vanilla cream
Dark chocolate mousse with white chocolate sauce
Fresh Ground Coffee and Petit Fours
Should your guests have any special dietary requirements, please let us know.
Canapés
Mini Tartlets: (Blue cheese, wild mushroom, bacon & tomato)
Cocktail Oatcakes: (Cream cheese & smoked venison) & (Cream cheese, herbs & plum chutney)
Potato bread with whisky cream cheese, smoked salmon & salmon Caviar
Buckwheat pancakes with mackerel pâté
Soda bread with either smoked trout pâté or chick pea pâté
Rolled smoked salmon mousse
Toasted garlic & tomato bread topped with melted Pentland brie
Quails’ eggs with maple-cured bacon served on toasted egg bread
Celery biscuit with ham & cheese pâté
Rye bread with smoked Arran cheese topped with spicy tomato chutney
Mushroom, courgette & lavender jelly puff pastry Whole peeled prawns wrapped in spring onion omelette
Haggis & vegetarian haggis filo pastries with spicy yoghurt dip
Roasted cherry tomato tartlet
Spicy basil crouton with red onion marmalade
