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Sit-down Dinner Menu Options
Below we have some menu options for a sit down dinner, please select one dish from each course to create your menu. If you wish to give your guests a choice of two dishes please add £1.50 per person onto your selected menu price. Should you require something different we will be happy to work with you to create a personalised menu.
(Please note that these prices are valid for a minimum of 20 guests)
Menu 1 £27 per person
Starters
- Roasted Vine Tomato and Basil Soup
- French Onion Soup, Gruyere Crouton
- Leek and Potato Soup
- Carrot and Coriander soup
- Tower of prawns and avocado, marie rose sauce, dressed micro salad
- Chicken and Red Pepper Terrine, Sun-dried Tomato Pesto and salad
- Chicken Liver Parfait with Oatcakes and Home-made Chutney
- Trio of Melon with Mango Sorbet and Mint Syrup
Mains
- Trio of Sausages, Applewood and Sage Mash,
Roasted Shallot Gravy - Herb Crusted Cod with Balsamic New Potatoes, Roasted Cherry Tomatoes, Lemon Butter
- Greek Vegetable Gallette with Goats Cheese, Pine Nuts and Pesto
- Grilled Supreme of Chicken with Arran Mustard Mash, Creamed Leek and Smoked bacon Cream Sauce
- Traditional Steak, Mushroom and Ale Pie with Flakey Pastry, Seasonal Vegetables and Potatoes
Desserts
- Fresh Fruit Meringues with Raspberry Coulis
- Sticky Toffee Pudding with Butterscotch Sauce
- Lemon Cheesecake with Red-Berry Compote
- Vanilla Cheesecake with Strawberry Compote
- Warm Chocolate Brownie, Vanilla Ice Cream
- Glazed Lemon Tart, Mascapone and Fresh Raspberries
Tea, Freshly Brewed Coffee and Tablet (Home-made Petit Fours can be chosen in place of tablet for an additional £1.50 per person)
Menu 2 £29 per person
Starters
- Traditional Lamb Scotch Broth
- Pea and Mint Soup with Crispy Pancetta
- Brocolli and Stilton Soup
- Tomato and Red Pepper Soup, Basil Cream and Parmesan Croutons
- Cauliflower and Mull of Kintyre Cheddar soup with Herb Croutons
- Pressed Ham Hock Terrine, Pear Chutney and Toasted Brioche
- Duck Liver, Port and Orange Parfait, Tomato Chutney and Brioche
- Warm Strathdon Blue Cheese and Caramelised Onion Tart, Cherry Tomato Compote
- Scottish Smoked Salmon, Brown Soda Bread, Dressed Leaves and Baby Caper Dressing
- Timbale of Haggis, Neeps and Tatties with Drambuie Cream
Mains
- Supreme of Chicken Balmoral (haggis) with Clapshot and a Talsiker Whisky Cream Sauce
- Venison Casserole with Thyme Dumplings, Roasted Vegetables and New Potatoes and Seasonal Greens
- Grilled Scottish Salmon Fillet with Crushed New Potatoes, Kalamata Olives and Sauce Vierge
- Roast Loin of Pork, Sage Stuffing and Cider Jus
- Loin of Pork, Creamed Leeks, Fondant Potato, Thyme Jus
- Penne Pasta with Sun-Dried Tomato Pesto, Char Grilled Vegetables and Parmesan.
Desserts
- Baked Mango and Passion Fruit Cheesecake with Tropical Salsa
- Dark Chocolate and Tia Maria Tart with Chocolate Orange Sauce
- Banoffee Pie with Butterscotch Sauce and Chantilly Cream
- Warm Rum and Raisin Sponge with White Chocolate Ice Cream and Rum Syrup
- Iced Heather Honey and Pecan Parfait with Pear Puree
- Duo of Scottish Cheeses with Oatcakes and Quince Jelly
Freshly Brewed Coffee, Tea and Tablet (Home-made Petit Fours can be chosen in place of tablet for an additional £1.50 per person)
Menu 3 £32 per person
Starters
- Cullen Skink with Chive Creme Fraiche and Brown Soda Bread
- Lobster Bisque with Smoked Paprika Cream
- Butternut Squash Soup with Truffle Oil
- Smoked Chicken Salad with Crisp Pancetta and Orange Dressing
- Wild Game Terrine, Toasted Brioche and Pear Chutney
- Crab, chilli and coriander tartlet, rocket, red onion salsa, balsamic dressing
- Fine tart of buffalo mozzarella, vine tomatoes, tapenade, baby rocket
- Scottish Salmon, Hot Smoked, Cold Smoked and Gravalax with Fresh Horseradish Cream
Mains
- Oven-Roasted Free Range Chicken, Gruyere and sun-dried Tomato Stuffing, Crushed Herb Potatoes, Brocolli and Pesto Cream
- Roasted Duck Breast, Potato Rösti, Roasted Roots & Port Jus
- Garlic Studded Rump of Black Isle Lamb, Sweet Potato Mash, Roasted Shallots and Red Wine Jus
- Grilled Sea Bass Fillets, pomme fondant, creamed leeks and Arran mustard cream
- Roast Sirloin of Beef, Sauteed Woodland Mushrooms, Thyme Flavoured Dauphinoise Potatoes, Beef Jus
- Peppered-crust Fillet of Beef, Honey Roasted Root Vegetables, Chateau Potatoes and Roasting Gravy (Supplement £4.50)
- Mustard Roast Rib of Beef with Yorkshire Pudding, Crisp Roast Potatoes and Red Wine Jus
- Piperade Vegetable Tartlet with a Rocket and Walnut Salad and Mustard Vinaigrette
- Charred Aubergine, Courgette, Beef Tomato and Goat's Cheese Gateau, Wilted Spinach, Pesto and Aged Balsamic Syrup
Desserts
- Warm Pecan Maple Pie with Vanilla Ice-Cream
- Dark Chocolate and Kahlua Pavé with Espresso Ice-Cream
- Plum and Almond Tart with Clotted Cream and Stewed Plum Compote
- Scottish Raspberry Cranachan, Caramelised Oats and Shortbread
- Lemon Panna Cotta with Scottish Summer Berries and Home-made Shortbread (seasonal)
- Warm Apple and Sultana Strudel with Cinnamon Ice-Cream
- Selection Of Scottish Cheeses with Chutney, Quince Jelly and Oatcakes
Freshly Brewed Coffee, Tea and Tablet (Home-made Petit Fours can be chosen in place of tablet for an additional £1.50 per person)
The above menu options can be altered and many more options available on request and guests with special dietary requirements can be catered for as long we are told in advance. Depending on requirements, location and facilities at your venue there may be additional charges You may also add Canapes or Petit Fours to complement your meal and the option to add a buffet for later in the evening is available. Please see the relevant pages on our website for choices and pricing.
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