Sample Menu.
Canapés
Chilled gazpacho Bloody Mary shots with a refreshing Mediterranean essence
Crisp cucumber rounds adorned with smoke salmon and a delicate goat's cheese whip
Flaky filo bites filled with creamy blue cheese, sweet pear and toasted pecans
Balsamic-glazed tomato and fresh basil pesto tartlets
Warm wild mushroom choux buns with a savoury cream centre
Parmesan pastry crowns with quail's egg and velvety hollandaise
Artichoke and parmesan cigars with a lemon aioli
Tender chicken skewers served with a mojito foam
Carpaccio of beef topped with truffle oil, parmesan shavings and fresh basil
Starters & Main
Caramelised Grilled Goats Cheers with a balsamic reduction and wild rocket (V)
Creamy smoker haddock and Broccoli soup with homemade crunchy crostini croutons (V)
Indulgent twice baked cheese soufflés topped with a crayfish creamed sauce (V)
A light pea and asparagus frittata served with a sesame tossed pepper salad and homemade aioli (diary free) (V)
Cold curried Crab meat served with hot new potatoes and Ottolenghi style mixed salad
Duck breast with Five Spice sauce, celeriac Puree roast potatoes and seasonal greens
Asian spiced slow roasted shoulder of lamb served with sticky rice, pak choi and garlic soy baby corn and mange tout
Individual Locally sourced Scottish racks of lamb with a delicious herb and parmesan crust, on a bed of root vegetable mash, accompanied with crushed potatoes and flame grilled asparagus.
Desserts
Latte panna cotta served with fruit drizzle and toasted nuts
'French time' A stunning tartrte au citron
Milk chocolate bavarois topped with champagne and white chocolate mousse
Peach flavoured frangipane served with a boozy whipped cream