Plated dinner menus
Below we have some menu options for a sit down dinner, please select one dish from each course to create your menu. Should you require something different we will be happy to work with you to create a personalised menu.
Menu 1
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
- Butterfly of Melon with Mango Sorbet and Pinneaple Salsa
Mains
- Roast Pork with Sage Stuffing, Roasted Potatoes and Cider 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
- Profiteroles with Crème Chantilly and Chocolate Sauce
- 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
Starters
- Traditional Lamb Scotch Broth
- Pea and Mint Soup with Crispy Pancetta
- Brocolli and Stilton Soup
- Cream of Asparagus 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, Apricot and Sage Stuffing and Calvados Jus
- Loin of Pork, Creamed Leeks, Fondant Potato, Thyme Jus
- Penne Pasta with Sun-Dried Tomato Pesto, Char Grilled Vegetables and Parmesan.
- Roast Breast of Chicken, Herby crushed new Potatoes, Wild Mushroom and Caramelised Shallot Sauce
Desserts
- Mango and Passion Fruit Cheesecake with Tropical Salsa
- Dark Chocolate Tart with White Chocolate Ice Cream
- Bread and Butter Pudding with Vanilla Anglaise
- Warm Rum and Raisin Sponge with Appleton Rum Custard
- Iced Heather Honey and Pecan Parfait with Pear Puree
- Duo of Scottish Cheeses with Oatcakes and Quince Jelly
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 3
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, Oatcakes and Pear Chutney
- Arbroath Smokie Tartlet, rocket, red onion salsa, Chive dressing
- Fine tart of buffalo mozzarella, vine tomatoes, tapenade, baby rocket
- Scottish Salmon, Hot Smoked, Cold Smoked and Gravalax with Fresh Horseradish Cream
Mains
- Corn Fed Chicken Breast on a Bacon, Pea Risotto and Light Herb Dressing
- Confit Duck Leg, Potato Rosti Savoy Cabbage and Turned Carrots
- Garlic Studded Rump of Black Isle Lamb, Sweet Potato Mash, Roasted Shallots and Red Wine Jus
- Pan seared sea bass, crushed lemon potatoes and saffron mussel broth
- Roast Sirloin of Beef, Sauteed Woodland Mushrooms, Thyme Flavoured Dauphinoise Potatoes, Beef Jus (Supplement £2)
- Peppered-crust Fillet of Beef, Honey Roasted Root Vegetables, Chateau Potatoes and Roasting Gravy (Supplement £4)
- Mustard Roast Rib of Beef with Yorkshire Pudding, Crisp Roast Potatoes and Red Wine Jus (Supplement £2)
- Charred Aubergine, Courgette, Beef Tomato and Goat’s Cheese Gateau, Wilted Spinach, Pesto and Aged Balsamic Syrup
- Homemade Gnocchi, Chunky Tomato sauce and parmesan
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
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 4
Starters
- Hot Smoked Oak Roasted Salmon, New Potato, Mustard and Chive salad, dressed pea shoots
- Highland Game Terrine, Spiced Pear Compote
- East Neuk Crab, Chilli and Coriander Tartlet, dressed Mizuna red onion Salsa, Guacamole
- Seared West coast Scallops, Caramelised Apple and Stonaway Black Pudding, Lemon and Balsamic Dressing
- TSmoked Rannoch Duck, Orange and Walnut Dressing, Micro Sekura Salad
- Crème Solferino, Toasted Bannock
Mains
- Seared Fillet of Highland Venison, Nestled on a Parmesan, Thyme and Polenta Cake, Redcurrant and Port Jus
- Herb Crusted Rack of Perthshire Lamb, Fondant Potato, Honey and Thyme roasted Vegetables, roasted cherry Tomato Jus
- Seared Fillet of Salmon, Celeriac Dauphinoise, Seasonal greens Sauce Hollandaise
- Oven Roasted Supreme of Organic Corn fed Chicken, Sun Blushed Tomato and Gruyere stuffing, Crushed Herb potatoes Basil Cream
- Seared fillet of Scottish Beef, Slow Braised Featherblade, Oxtail Bridie, Truffle Mash, Port Jus
- Supreme of Chicken Stuffed with Stonaway Black Pudding, Boulangere Potatoes, Caramelised Apple and Calvados cream
Desserts
- Classic Tart Tatin with Pistachio Ice Cream and Caramel
Sauce - White Chocolate and Raspberry Crème Brulee
- Blacketyside Strawberry Sablee with Vanilla crème
- Pear and Almond Tart with Heather Honey Ice Cream
- Rich Chocolate and Cherry Delice with a Brandy Snap shard
and Kirsch soaked Cherries - Classic Individual Banoffee Pie With Shaved Belgian Chocolate
Freshly Brewed Tea, Coffee and Tablet
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.
