Banqueting Menu

Banqueting Menu 

Three Course Dinner
or
Four Course Scottish Banquet (including Haggis Course)

PLEASE SELECT ONE FROM EACH COURSE ON BEHALF OF YOUR GUESTS

Starters
Terrine of smoked salmon, cured and confit salmon with spicy citrus dressing
Pressed confit duck leg with grape and walnut salad
Beetroot cured sea trout with orange flavoured Arran grain
Chicken, leek and woodland mushroom roulade with melba toast, rocket and truffle dressing
Treacle and Speyside malt carpaccio of wild Highland venison with creamed horseradish and rocket

Haggis, neeps and tatties

Main Courses
Fillet of Tweed Valley beef with wild rosti potato cake, chanterelle and tarragon jus
Roast rump of lamb with bubble and squeak cake, green beans and creamy mustard sauce
Breast of corn fed chicken with bacon, beans and baby onion casserole
Roast fillet of hake with spinach, tomato and pea vinaigrette with basil crusted potato
Seared fillet of sea bream with roast pak choi and saffron dumplings

Desserts
Dark chocolate delice with mint ice cream and white chocolate custard
Cranachan parfait with marinated raspberries served with a shortbread biscuit and Drambuie sauce
Pear and apple crumble with vanilla ice cream
Maple syrup and pecan cheesecake with chocolate sauce
Selection of Scottish cheeses served with oatcakes and chutney

Fresh Ground Coffee and Scottish Fudge

Should your guests have any special dietary requirements, please let us know.