SAMPLE MENUs

Evening Dinner Menu

Starters

Sautéed King Scallops and Prawns
with a garlic, parsley and lemon butter,
flambéed in brandy

Haggis and Stornoway Black Pudding Parcel
wrapped in filo parcel with a
local Aberfeldy whisky cream

Dressed Crab
White and brown meat laced in a garlic, parsley and
saffron aioli

Scottish Smoked Salmon and Chive Roulade

Mushroom Vol-au-Vent
accompanied with smoked chicken

Salad

Smoked Haddock Salad
with croutons and wholegrain vinaigrette

Main Courses

Linguini Pasta
with balsamic tomatoes and shallots
topped with parmesan

Pan-fried Sea Bream
with tomato salsa or garlic and lemon cream

Grilled Venison Steak
laced with a Guinness reduction
on a bed of spicy red cabbage and crispy potatoes

Grilled Rack of Lamb
with creamy mashed potato and a rosemary
and red wine glaze

Desserts

Poached Pears in lemon and vanilla syrup
topped with a vanilla panacotta

Bailey’s Bread and Butter Pudding
laced with custard

Caramelised Banana Bavarois

Espresso Crème Brulee

Cold buffet
Selection of cereals with milk
Yoghurts
Scotts Porridge with cream and honey
Toast with Tea & Coffee

Hot buffet
Scrambled eggs
Bacon
Sausages
Potato Scone
Mushrooms
Tomatoes
Haggis or Black pudding

Chef’s Roasted butternut soup finished with coconut cream
Served with parmesan croutons and crusty bread

Pearls of Honeydew Melon
With sugared Black Forrest berries and a vanilla and Malibu syrup

Traditional Scottish Smoked salmon with Shallot and red onion coulis
With Woodland salad and garnished with lemon

Wild Boar Pate with shallot and balsamic chutney
And accompanied with tomato and cucumber salad with cheese biscuits

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Roast Sirloin of Beef
With Yorkshire pudding a caramelised onion and merlot jus

Chicken Breast stuffed with Haggis and wrapped in back bacon
Drizzled with a famous grouse Cream

Roasted Vegetable Torte with Mozzarella
Drizzled with a basil Pesto

Grilled Fillet of Salmon with a parmesan and parsley crust
Accompanied with a prawn cream

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Pears Poached in vanilla syrup
With vanilla ice cream

Classic Tiramisu
With a Kahlua sauce and orange zest

Chef’s selection of cheese and biscuits

Lemon and Lime cheesecake
Accompanied with fruit compote and Chantilly cream