Served Meal Selection
Starters
- Home cured Gravadlax with a solfarino of tomato and cucumber finished with green pesto
- Rillette of smoked and roast salmon with a sauce remoulade served with dill and sea salt melba toast
- Gateau of haggis, neeps and tatties with a whisky sauce
- Carpaccio of Scottish beef with a soft herb dressing
- Salad of prawn and asparagus with an orange dressing
- Hot smoked salmon with asparagus and a balsamic dressing
- Smoked halibut with a quenelle of guacamole and pine kernels
- Terrine of Highland Game finished with an apple and pear chutney
- Rillette of duck with a pear chutney
- Chicken liver parfait with a caramelised onion chutney served with melba toast
- Pressed ham hock and foie gras terrine with creole chutney
- Terrine of Mediterranean vegetables with a roast tomato coulis and basil oil dressing (v)
- Aubergine, goats cheese and tomato stack with a pesto dressing (v)
- Salad of sun-ripened tomatoes with mozzarella cheese and finished with basil oil (v)
- Fan of galia melon with seasonal fruits (v)
Soups
- Cream of sweet potato and sorrell
- Bouillabaise
- Thyme roasted vine tomato and red pepper
- French onion with gruyere cheese croutons
- Wild Mushroom with grain mustard and tarragon
Main Courses
- Roast fillet of cod with a tomato and olive dressing
- Halibut with a teriyaki sauce
- Roasted sea bass with a plum tomato and oregano sauce
- Supreme of chicken served with an onion confit, finished with a grain mustard sauce
- Supreme of chicken stuffed with haggis, served with a whisky jus
- Rosemary roasted corn fed chicken with a tarragon jus
- Roast breast of guinea fowl with a rosemary beurre blanc, served with broad beans and oyster mushrooms
- Marinated duck with leek and wild mushrooms
- Roast rack of Scottish lamb with a paloise sauce
- Roast loin of border hill lamb with a herb crust and a tarragon infused jus
- Noisette of Scottish lamb with a rosemary infused jus
- Freshly carved sirloin of Scottish beef with pan juices
- Pan-fried fillet of Scottish beef with a green peppercorn sauce
- Pan-fried fillet of Scottish beef with a seared haggis crust, served with a Leith claret jus
- Loin of venison with a redcurrant jus
Desserts
- White chocolate and pistachio mousse served with fresh raspberries
- Strawberry and apple mille feuille
- Sable of wood roasted pear with honeyed mascarpone and red berries
- Burnt lemon tart with raspberry sorbet
- Panna cotta with seasonal berries and grappa
- Elderflower crème brulee
- Individual gateau st. honore
- Lemon syllabub with a candied lemon zest
- Rhubarb and vanilla charlotte with strawberry sorbet
- Blood orange mousse served in a chocolate trellis with honeyed ice cream
- Chocolate tart with mocha anglaise and clotted cream
- Trio of caramel
- Trio of chocolate
- Trio of seasonal fruits
Beverages
- Freshly brewed tea and filter coffee served with chocolate truffles
The above dishes are samples of what we can provide, we would be delighted to provide additional suggestions tailored to suit your requirements.