SAMPLE MENUS
SEASONALITY, SOURCING, SIMPLICITY & STYLE
WE TAKE A LOT OF TIME AND PRIDE IN SOURCING HIGH QUALITY INGREDIENTS, AS LOCALLY AS POSSIBLE AND LOOKING AFTER THEM.
OUR BRASSERIE STYLE MENUS, FRIENDLY & EFFICIENT STAFF AND SEAMLESS SERVICE ENABLE US TO CREATE EXTRAORDINARY AND MEMORABLE EVENTS.
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