Sample Menus

Our carefully curated catering menus are designed to suit any occasion, from corporate events to intimate gatherings.

Locally sourced, high quality ingredients.

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.

Summer Wedding

June, 180 Guests

(Canapés)
Cheese Gougères & Prosciutto
Pot Sticker Dumplings, Soy & Ginger Vinegar
Tuna Tartare
Pińa Colada Ice Lollies

-
Burrata
with Beef Tomatoes, Olive Oil, Pesto & Toasted Walnuts

-
Slow Roast Leg Of Lamb, Flageolet Beans & Mint

Braised Green Beans, Garlic & Tomato
Organic Green Salad

-
Strawberry Daiquiri Pavlova

Lunch Meeting

November, 20 Guests

Organic East Neuk Market Garden Spaghetti Squash Soup, Toasted Squash Seeds, Yoghurt, House Chilli Oil

Homemade Bread, made with Scotland the Bread Organic Flour

Organic Roast Root Vegetable Pissaladiere
East Neuk Market Garden Green Salad & House Vinaigrette

Apple & Walnut Cake

Jugs of Lemon Water
Tea & Coffee

Spring Sharing Feast

May, 60 Guests

British Charcuterie Selection
Fennel Salami, Coppa, Bresola, Pickles, Gordal Olives, Sourdough Focaccia

-
BBQ'd Côte de Boeuf, Salsa Verde

Italian Roast Potatoes, Rosemary & Garlic
Roast Carrots, Wilted Spinach & Toasted Cumin
Asparagus & Wild Garlic Butter
Dishes of Aioli

-
Pots au Chocolat & Shortbread

-
Coffee & Fresh Mint Tea

Canapé Reception

May, 500 Guests

Root Vegetable Crisps With Sour Cream & Chives

Hand Picked Scottish Crab,
Crème Fraîche & Chervil

Haggis Sausage Rolls, Spicy Tomato Ketchup

Boards Of Milano Salami & Chorizo Iberico
Manchego & Membrillo

Tortilla de Patatas

-
2x Glass of Prosecco doc Spumante Fidora
or Sparkling Fermented Tea

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

Sunday Brunch

September, 180 Guests

Natural Yoghurt, Honey & Homemade Granola
Fresh Croissants
Platters of Smoked Trout
Bowls of Cream Cheese
Lemon & Black Pepper
-
Scottish Dry Cured Smoked Back Bacon
Poached Eggs
Guacamole
Fresh Tomatoes
Huevos Rancheros Chilli Sauce
-
Bagels & Baguettes
Seasonal Fruit Platters
-
Freshly Brewed Coffee & Fairtrade Tea

Dinner on Arrival

Drop Off for Self-Serve
August, 15 Guests

(Canapés)
Haggis Sausage Rolls
Glazed Cubes of Pork Belly
Mushroom Strudel

-
Smoked Mackerel Pâté, Pickled Cucumbers & Oatcakes

-
Beef & Oxtail Bourguignon

Braised Green Beans, Garlic & Tomato
Creamy Mashed Potato

-
Seasonal Fruit Crumble & Custard

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