Fine Dining Menus

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Private Fine Dining Menu Selector

Canapés to start

Starters
*Beetroot cured wild salmon, celeriac remoulade, orange and beetroot salad, walnut bread
*Butter poached Scottish lobster ‘eggs benedict’
*Confit rabbit tortellini, roast pumpkin puree, tarragon sauce and fois gras
*Seared west coast scallops, pork belly and pea puree
*Risotto of wild mushrooms with parmesan and truffle oil
*Butternut squash veloute, cumin crème fraiche
*Classic carpaccio of prime Aberdeen Angus beef fillet
*Smoked haddock and leek risotto with poached quails egg, parmesan shavings and truffle oil
*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
*Pave of wild venison with Dauphinoise potato, slow braised red cabbage and a rich port jus
*Seared fillet of Scotch beef, confit potato, caramelised shallots, sautéed wild mushrooms and natural jus
*Fillet of line caught sea-bass with a crab and lobster risotto and saffron braised vegetables
*Roast young grouse with celeriac mash, sautéed wild mushrooms, crisp pancetta and a rich Madeira jus
*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
*Assiette of pear, hot pear tarte tatin, pear sorbet, poached pear
*Espresso pannacotta, walnut biscotti, affogatto
*Dark chocolate pave, griottine cherries, cherry ice cream, white chocolate sauce
*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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