OPTION ONE
Four course set menu with
choice of two options per course
£ 32.50 per head
Starters
Warm Black Pudding with Leek & Potato
Mash and a Chive Beurre Blanc
Wild Mushroom Fricassee served with Fresh Asparagus in a Puff Pastry Casing
Tartare of Smoked Salmon served with
Poached Quail Eggs and Caviar
Chilled Galia Melon served with Seasonal
Fruits and Pineapple Salsa
Smoked Cheese and Sun dried Tomato
Tartlets served with Rocket Salad
Finely Sliced Smoked Chicken resting upon
a Salad of Apple, Celery and Walnuts
Trio of Scottish Salmon served with a
Lemon and Dill Dressing
Bacon rolled Haggis served with a
Whisky and Coarse Mustard Cream
Parfait of Chicken Livers accompanied
by a Cumberland Sauce
Oven Baked filled Mushrooms in Garlic
Butter served with Char Grilled Bread
and a Basil Pesto Dressing
Salad of Royal Greenland Prawns and
Mango drizzled with a Marie Rose Sauce
Warm Breast of Marinated Duck resting
upon a Caramelised Pear and
Raspberry Vinaigrette
Deep Fried Brie Parcels in Filo Pastry
served
with a Sweet Chilli Salsa
Sauté of King Prawns served with
Vegetable Tagliatelle and a Coriander
and Lime Yoghurt
Soups
Scotch Broth
Cock-a-Leekie
Carrot and Coriander
Cream of Cauliflower
Cream of Celery and Stilton
Fresh Tomato and Basil Soup
Chinese Chicken and Vegetable
Main Courses
Roast Sirloin of Aberdeenshire Beef served with Yorkshire Pudding
Pan Fried Breast of Chicken with Roast Mediterranean Vegetables and drizzled with a Tomato and Basil Jus
Braised Pork Steak accompanied by a Cider, Apple and Sultana Sauce
Pot Roasted Guinea Fowl stuffed with Prunes and Smoked Bacon
Medallions of Pork served with Fresh Spinach, Garlic and Cream Cheese and a Port Wine Sauce
Roast Loin of Lamb resting upon a Chilli Spiced Cous Cous and served with Minted Pan Juices
Grilled Fillet of Whiting served with a
Banana Mango Chutney and Piquant Sauce
Poached Spey side Salmon served with a
Lobster Bisque and wilted Spring Greens
Char Grilled Red Pepper filled with Herb
and Ricotta Rice and a Black Olive Tapenade
Pan Fried Rump Steak topped with
Strathdon Blue Cheese and accompanied
by a Bordelaise Sauce
Mignons of Venison on a Dauphinoise
Potato and served with a Cranberry
and Juniper Jus
Tartlet of Goats Cheese, Fig and Red Onion
Cold Salad Option of Your Choice
Desserts
Strawberries Romanoff with fresh Cream
White Chocolate and Raspberry Trifle
Country Apple Pie with Crème Anglaise
Brandy Syrup cake with fresh Cream
or Ice Cream
Banoffee Cheesecake
Tuille Wafer baskets with White
Chocolate Sorbet
Profiteroles filled with fresh Cream and
drizzled with Chocolate Sauce
Meringue nests filled with fresh fruit
and topped with Scotch Mist
Sticky Toffee pudding with Caramel
Fudge Sauce and Ice Cream
Raspberry Crème Brulee
Chocolate Truffle Cake with Berry Compote
and fresh Cream
Strawberry Shortcake Tower
Tea and Coffee served with Scottish delicacies
