D e l i c i o u s   C a t e r i n g -  Food for any occasion
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



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