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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