Private Fine Dining Menu Examples
Canapés to start
Starters
Beetroot cured wild salmon, celeriac remoulade,
orange and beetroot salad, walnut bread
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Butter poached Scottish lobster ‘eggs benedict’
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Confit rabbit tortellini, roast pumpkin puree,
tarragon sauce and fois gras
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Seared west coast scallops, pork belly and pea
puree
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Risotto of wild mushrooms with parmesan and
truffle oil
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Butternut squash veloute, cumin crème fraiche
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Classic carpaccio of prime Aberdeen Angus beef fillet
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Smoked haddock and leek risotto with poached
quails egg, parmesan shavings and truffle oil
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Creel caught West Coast langoustines served ‘au
natural’ with a citrus mayonnaise and dressed leaves
Mains
Roasted pheasant, fondant potato, Savoy cabbage
bacon and chestnuts, Calvados sauce
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Pave
of wild venison with Dauphinoise potato, slow braised red cabbage and a
rich port jus
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Seared
fillet of Scotch beef, confit potato, caramelised shallots, sautéed wild
mushrooms and natural jus
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Fillet
of line caught sea-bass with a crab and lobster risotto and saffron braised
vegetables
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Roast young grouse with celeriac
mash, sautéed wild mushrooms, crisp pancetta and a rich Madeira jus
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Roast loin of Lamb filled with Stonoway black pudding on bubble & squeak glazed apples, lemon glazed carrots & button onions
Desserts
Poached Autumn fruits, mulled wine syrup,
heather honey mascapone
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Assiette of pear, hot pear tarte tatin, pear
sorbet, poached pear
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espresso pannacotta, walnut biscotti,
affogatto
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Dark chocolate pave, griottine cherries,
cherry ice cream, white chocolate sauce
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Glazed heather honey and
Glayva Crème Brulee with orange scented shortbread
Cheese
Clava brie, Anster cheddar,
Lanark Blue, served with hand-made oatcakes and plum chutney
Freshly brewed coffee with truffles
*Please enquire for prices
Duck Breast and Confit Leg
Lobster Ravioli
Dark Chocolate Pave
Curry Crusted Cod Fillet
