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. If you wish to give your guests a choice of two dishes for each course please add £2.50 per person onto your selected menu price. Should you require something different we will be happy to work with you to create a personalised menu.

(Please note that these prices are valid for a minimum of 25 guests and are subject to VAT)

Menu 1

£30 per person

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

£32 per person

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

£35 per person

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

£45 per person

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.

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Plated dinner menus

Menu 1

Starters

Mains

Desserts

Menu 2

Starters

Mains

Desserts

Menu 3

Starters

Mains

Desserts

Menu 4

Starters

Mains

Desserts

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