WOODFIRE FEAST

​

AUGUST 

120 GUESTS

BUTTERFLIED LEG OF LAMB​

​

40 DAY AGED FILLET OF BEEF

​

SCOTTISH LANGOUSTINES

​

ALL COOKED OVER AN OPEN WOOD FIRE

​

SALSA VERDE, MINT SAUCE

& AIOLI

​

​

QUINOA, ROAST VEGETABLES, FRESH BASIL & THYME

​

BIG GREEN SALAD

​

TOMATO, MOZZARELLA & BASIL

​

​

TARTE AU CITRON

​

BIRTHDAY

DINNER

​

OCTOBER

220 GUESTS

​

SMOKED SCOTTISH MACKEREL PÂTÉ, GIN PICKLED CUCUMBERS & OATCAKES

​

​

ROAST AGED SIRLOIN OF  SCOTTISH BEEF

​

CREAMY MASHED POTATO

PETIT POIS À LA FRANÇAISE

​

​

MINIATURE DESSERT TABLE

 

STICKY TOFFEE PUDDING

 RASPBERRY PAVALOVA

 DOUGHNUTS 

POT AU CHOCOLAT

 PROSECCO RASPBERRY JELLY

​

COFFEE & FRESH MINT TEA 

​

SUNDAY BRUNCH

​

NOVEMBER

180 GUESTS

​

ORGANIC EGGS

AYRSHIRE SMOKED BACON

GUACAMOLE

FRESH TOMATOES

ROAST TOMATO & CHILLI SAUCE

​

​

INVERAWE SMOKED TROUT

CRÈME FRAÎCHE

BAGELS

​

​

BOWLS OF NATURAL

YOGHURT

​

HOMEMADE GRANOLA

FRESH FRUIT PLATTERS

SCOTTISH HONEY

​

SELECTION OF PASTRIES

ROLLS & TOAST

​

​

COFFEE & FAIRTRADE TEA

​

BLOODY CAESARS

​

SPRING

LUNCH

​

MARCH

30 GUESTS

​

HADDOCK GOUJONS & TARTARE SAUCE 

​

ASPARAGUS & SAFFRON AIOLI

​

DRESSED CRAB ON TOAST 

​

​

WHOLE BRAISED ROSE VEAL SHIN

​

BRAISED FENNEL & TOMATOES

​

CELERIAC MASH

​

​

ALMOND TART, AMARETTO CREAM & BLOOD ORANGE

​

​

COFFEE & MACAROONS

​

CANAPÉ 

RECEPTION

​

MAY

500 GUESTS

​

ROOT VEGETABLE CRISPS WITH SOUR CREAM & CHIVES

​

HAND PICKED SCOTTISH CRAB, CRÈME FRAÎCHE

& CHERVIL

​

RABBIT RILLETTES & CARROT JAM

 

BOARDS OF MILANO SALAMI & CHORIZO IBERICO

 

MANCHEGO & MEMBRILLO

​

STICKY ASIAN PORK LETTUCE CUPS 

​

​

ICE CREAM CONES WITH SPRINKLES & SYRUPS

​

CHOCOLATE BROWNIES

SUMMER FEASTING TABLE 

​

JUNE

250 GUESTS

​

BOWLS OF LANGOUSTINES

& AIOLI

​

SELECTION OF CHARCUTERIE

PICKLES & GORDAL OLIVES

​

HUMMUS TOPPED WITH LAMB RAGU & CORIANDER

​

VITELLO TONNATO

​

BEEF TOMATO

& PICKLED FENNEL

​

LEMON POTATO SALAD

RED ONIONS, CORNICHONS

& CAPERS

​

COUS COUS WITH ROASTED VEGETABLES & MINT DRESSING 

​

​

BOWLS OF SCOTTISH STRAWBERRIES & RASPBERRIES WITH CHANTILLY CREAM​

​

COFFEE & FRESH MINT TEA

WEDDING

BANQUET

​

JULY

180 GUESTS

​

CHEESE GOUGÈRES & PROSCIUTTO

​

PIŃA COLADA ICE LOLLIES

​

SEAFOOD BAR

LANGOUSTINE, MUSSELS, OYSTERS, COCKLES & CRAB LETTUCE CUPS

​

 

BURRATA 

WITH BEEF TOMATOES, OLIVE OIL, PESTO & TOASTED WALNUTS

​

 

SLOW ROAST LEG OF LAMB, FLAGEOLET BEANS & MINT

​

BRAISED GREEN BEAN,

GARLIC & TOMATO

GREEN SALAD

​

​

STRAWBERRY DAQUIRI PAVLOVA​

AUTUMN

DINNER

​

SEPTEMBER

40 GUESTS

CHEESE SABLES, GORDAL OLIVES & TRUFFLE CRISPS

​

​

PAN FRIED SCALLOPS, MUSHROOMS & VEAL STOCK

​

​

​

FILET OF BEEF RICHELIEU

​

​

​

RASPBERRY CRÈME BRULÉE

​

​

​

SCOTCH WOODCOCK

​

VEGETARIAN

WEDDING BANQUET

​

FEBRUARY

80 GUESTS

PORCINI MUSHROOM PÂTÊ

​

PARMESAN & GRUYÈRE TWISTS

​

VEGETABLE PAKORAS

​

VEGETARIAN HAGGIS, NEEPS

& TATTIES

 

 

JERUSALEM ARTICHOKE SOUP

​

​

MUSHROOM TARTIFLETTE & CRUSTY BREAD

​

GREEN SALAD

​

​

ROAST PEAR & HAZELNUT MERINGUE ​

​

 

ESPRESSO MARTINIS 

​