Section
A
Chicken
Liver & Wild
Mushroom Parfait
accompanied with a cranberry & orange jus
Frape of Seasonal Melon Pearls
served with peppered fruits, macerated with an elderflower
syrup
Flaked Salmon & Tuna Salad
served with a cucumber & dill yoghurt dressing
Trio of Melon Pearls
topped with a strawberry & kiwi taponade
North
Sea Prawn & Pineapple Cocktail
bound in a Marie Rose Sauce, served with buttered brown
bread
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Section B
Smoked Salmon & Crab Timbales
nestled on a red onion & roquette endive, finished
with a cracked black pepper crème fraiche
Avocado & Feta
Cheese Platter
topped with toasted almonds, finished with a vine tomato & herb
vinaigrette
Chranti Melon Tails, Mozzarella & Parma
Ham Salad
finished with peppered strawberry balsamic jus
Chicken,
Asparagus Tips & Leek
Terrine
accompanied with stem ginger & mango dalsa
Van Dyke of Galia Melon
filled with smoked salmon & Prawns bound in a tomato & brandy
Marie Rose Sauce
Dovetail of Galia Melon
accompanied with a picked grape & strawberry salsa
Highland Game Terrine
served with cumberland sauce, topped with crispy bacon
lardons
Dovetail of Seasonal Melon
served with a compote of wild berries, drizzled with
a Drambuie caramel
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Section C
Smoked Chicken & Leek Roulade
served with a sun blushed tomato dressing
Salmon & Dublin
Bay Prawn Mousse
served in an avocado shell finished with lemon vinaigrette
Garlic
Wild Mushroom & Sesame
Seed Fricasse
nestled on garlic & herb toast, topped with crispy
pancetta (maximum of 50)
Smoked Haddock & Shrimp
Risotto
served with a garlic crouton, dressed with an olive oil & balsamic
reduction, and topped with Parmesan shavings
Marinated
Chicken & Chorizo
Salad
drizzled with a sundried tomato vinaigrette
Smoked
Salmon Paupiettes
filled with an avocado & crab mousse, served with a
cherry tomato & balsamic dressing
Smoked Chicken,
Pear & Stilton Salad
set on a bed of mixed endive, drizzled with a raspberry
vinaigrette
Oak Smoked Salmon & Prawn Roulade
with a citrus crème fraiche
Baby Pineapple & Shrimp
Cocktail
bound in a Brandy & dill mayonnaise
Duck & Pistachio
Terrine
with an apricot & poppy seed chutney
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Cream
of Broccoli & Toasted
Almonds
Scotch Broth
Leek & Potato Chowder
Cream of Parsnip & Smoked
Mussel
Cream of Cauliflower & Dunsyre Blue Soup
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Cream
of Carrot & Chive Soup
Cream
of Carrot & Coriander
Spiced Parsnip & Crème
Fraiche Soup
Chinese Chicken SoupCream of Chicken & Chive Soup
Lentil & Bacon
Snippets
Cullen Skink
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Cock a Leekie
Savoury Tomato Soup
Cream
of Tomato Soup
Country Vegetable Soup
Curried Green Pea & Lettuce Soup
Wild Mushroom & Ham
Soup
Cream of Asparagus & Leek
Soup
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Peppered Strawberry
Strawberry & Champagne
Lemon
Lemon & Thyme
Passion Fruit & Mango
Peppered Mango
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Pineapple & Malibu
Raspberry & Drambuie
Blackcurrant
Raspberry
Lemon & Lime
Champagne & Rhubarb
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Lemon & Mint
Lemon & Vodka
Crabbies & Raspberry
Blueberry
Kiwi & Ginger
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Section
A
Roast Supreme of Chicken
served with whisky acented skirlie sausage & bacon
roll & rich
roast gravy
Supreme of Grampian Chicken
coated in a wild mushroom & tarragon gravy
Supreme of
Grampian Chicken
smothered in a tomato & herb concasse & crispy
panchetta
Supreme of Chicken
coated in an asparagus & bleu cheese cream reduction
Baked
Fillet of Shetland Salmon
coated with a citrus & chive sabayon
Poached Tranche
of Shetland Salmon
with a pesto sash & sautéed bell peppers, glazed
with a balsamic reduction
Roast Loin of Pork
stuffed with an apricot & herb mousse, nestled on a
sweet potato mash
Traditional Roast Turkey Breast
served with pork & cranberry stuffing, with rich
gravy
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Section B
Roast Chicken Supreme
wrapped in a bacon jacket, finished with a chive & roast
Spanish onion cream
Breast of Grampian Chicken
nestled on a plinth of black pudding & leek puree,
coated in a whole grain mustard cream
Poached Breast Of
Chicken
wrapped in savoy cabbage, draped in a tomato & roast
onion sauce
Steamed Supreme of Grampian Chicken
stuffed with Spanish black pudding & grapes, finished
with a calvados cream
Delice of Shetland Salmon
topped with a crab mousse & wrapped with parma ham
Steamed
Fillet of Shetland Salmon
stuffed with smoked mussels & scallions, wrapped in
savoy cabbage leaves
Roast Sirloin of Scottish Beef
served with a vine tomato, tarragon & woodland mushroom
gravy
Roast Loin of Pork
served with brandied pears
finished with a Calvados cream reduction
Roast Gigot of
Pork
served with a roast apricot & red wine jus
Roast Ribeye
of Angus Beef
served with a skirlie filled Yorkshire pudding & rich
roast gravy
Roast Ribeye of Angus Beef
served with a Drambuie & mushroom cream sauce
Roast Gigot of Highland Lamb
accompanied with a garlic & chorizo mash
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Section
C
Roast Breast of Chicken
served with potato rosti, finished with baby onion & bacon
gravy
Supreme of Grampian Chicken
filled with a leek & prawn mousseline, coated with
a vin blanc teduction
Baked Chicken En Croute
filled with woodland mushrooms & onions, placed on
a sherry jus
Herb Roasted Monkfish Tails (maximum 50)
served on a mango & sultana cous cous, dressed with
a balsamic glaze
Grilled Delice of Salmon
accompanied with Dublin tiger prawns, finished with a dill
cream reduction
Poached Faro Island Halibut Delice
coated with a pink peppercorn & watercress cream
reduction
Poached Paupiettes of North Sea Lemon Sole
filled with smoked salmon & mussels, coated with
a stewed Drambuie cream
Baked Fillet of Angus Steak En
Croute
served with a light sherry jus
Pan Seared Noisettes of Highland
Lamb (maximum 50)
with a red currant & light mint jus
Pan Seared Fillet
of Beef
filled with a whisky scented haggis, wrapped in streaky
bacon & finished with an oatmeal cream
Marinated Pork
Fillet Cannon
coated in a pink peppercorn & wild mushroom cream
reduction
Pan Seared Highland Venison Steaks (maximum
50)
served on a parsnip puree, glazed with a port wine jus
Seared
Fillet of prime Scottish Beef
served on a roast shallot compote, with a sweet balsamic
jus
Baked Tuna Steak
nestled on sweet roasted pimento
garnished with a red onion & coriander relish
Grilled
Faro Halibut Steaks
topped with a prawn & mint hollandaise sauce
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Goats
Cheese, Mozzarella & Sunblushed
Tomato Ravioli
served with mixed endive & mustard deeds
Caramelised
Red Onion & Goats Cheese
Filo Tart
French Brie & Cherry Tomato Filo Tart
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Broccoli & Woodland
Mushroom Stroganoff
served with savoury rice
Leek & Asparagus Risotto
nestled on a garlic sippet, drizzled with balsamic glaze
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Cheese,
Leek & Spinach Beignots
nestled on a cherry tomato & red onion endive
Brie & Broccoli
Pithiver
served with a wild mushroom cream
Goats Cheese & Sunblushed Tomato Tart
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Section A
Sticky Toffee Pudding
Coated with an Orkney Fudge Sauce
Baileys Irish Cream Cheesecake
With a Compote of Sweet Raspberries
Raspberry & Oatmeal
Cranachan
Served with a Shortbread Galette
Peach & Redcurrant
Syllabub
Accompanied with Tuille Scrolls
White Chocolate Chip Cheesecake
Served with Strawberry & Poppy Seed Cream
Glazed Citron
Tart
Laced with a Red Berry Compote
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Section B
Duo of White & Dark Belgian
Chocolate Truffle
surrounded with a white chocolate and raspberry sauce
Duo
of Chocolate Profiteroles
served with a quenelle of chantilly cream
Vanilla Pod Ice
Cream in a Brandy Snap Basket
accompanied with a duo of chocolate sauces
Rhubarb & Champagne Crème
Brulee
topped with caramelised sugar and served with shortbread
petticoat tail
Chocolate Waffle Basket
filled with whisky and oatmeal ice cream, served with a
whisky and butterscotch sauce
Crisp Tuille Basket
filled with lashings of white chocolate ice cream and cordoned
with a sauce anglaise
Tropical Fresh Fruit Salad
in tuille basket, served with a pineapple crème
fraiche
Warm Steamed Lemon Sponge
accompanied with a tangy lemon sorbet
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Section
C
Strawberry & Pineapple Pavlova Tower
edged with a peppered strawberry coulis
Iced Drambuie Parfait
edged with a peppered raspberry coulis
Iced Rum Punch Parfait
accompanied with a brunoise of exotic fruit edged
with a passion fruit and mango sauce
Banoffee Crème
Brulee
topped with a caramelised sugar crust
Crème Brulee
Tartlette
topped with a banoffee ice cream edged with an orkney fudge
sauce
Warm Apple Galette
topped with apricot & vanilla ice cream
Pineapple & Kiwi
Vacherin
edged with a sweet strawberry and balsamic syrup
White Chocolate & Raspberry
Bavoret
cordoned with an orange crème fraiche
Banana & Toffee
Panacotta
Poached Pear William
in a mulled wine syrup, finished with a vanilla pod ice
cream
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Platter
of Local & Continental Cheese
served with celery batons and grapes
Selection of Scottish Cheese
accompanied with grapes, celery, apple chutney and
oatcakes
Assiette of Mull Of Kintyre Truckle & Dunsyre
Blue Cheeses
accompanied with wheat wafers and plum and grape chutney
As either an additional course or in place of a sweet
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Coffee & Mints
Fudge & Petit Fours can be offered
at an additional charge
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Click here for more information about room sizes and facilities
available
Click here for our wine menu
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