Salad
MULLED PEARS WITH GORGONZOLA AND PROSCIUTTO
Pears poached in red wine and served with Gorgonzola, prosciutto, toasted pine nuts and pecans, served on a bed of rocket and watercress with a balsamic dressing
STILTON, PEAR AND WATERCRESS SALAD (V)
Delicious Williams pear poached in red wine, set on baby leaf and watercress sprigs, topped with soft, crumbled Stilton and finished with roasted pecans
CHICKEN CAESAR SALAD
Chicken with sweet maple smoked bacon and garlic croutons on a bed of crisp Cos lettuce, topped with Parmesan flakes and complemented by a light Caesar dressing
MOZZARELLA, TOMATO AND BASIL STACK (V)
Fresh beef tomatoes layered with Mozzarella, finished with pea shoots and fresh basil leaves, drizzled with a balsamic glaze
DUO OF MELON (VE)
A fan of refreshingly sweet seasonal melon, garnished with sweet berries and coulis
Meat
CHICKEN AND ROASTED PEPPER TERRINE
A handmade delicate terrine of chicken layered with roasted red peppers, wrapped in smoky bacon and finished with a dressed salad and sweet pepper coulis
GAME TERRINE WITH SLOE GIN AND ONION CHUTNEY
Slow cooked mixed game terrine wrapped with smoked pancetta and served cold with a chicory and fresh rocket salad and sloe gin and onion marmalade
SPICED DUCK AND MANGO SALAD
Thinly sliced succulent duck breast rubbed in star anise, cinnamon and Szechuan pepper, seared and roasted, and topped with fresh mango, coriander, toasted pine nuts and sweet chilli dressing
CHICKEN LIVER AND BRANDY PARFAIT WITH RED ONION CONFIT
Chicken liver and brandy parfait laced with Cognac and served with a lightly toasted ciabatta and handmade red onion marmalade
Fish
SMOKED SALMON AND CUCUMBER TIMBALE
A julienne of smoked salmon in a zesty lemon, cucumber and dill dressing finished with a baby leaf salad
SMOKED SALMON, KING PRAWN AND SMOKED TROUT MEDLEY
The finest oak smoked Scottish salmon and trout with succulent king prawns served with crisp mixed leaves and a light olive oil and balsamic dressing
THAI FISHCAKES AND ASIAN SLAW
Spicy succulent cod fishcakes with a crisp salad of cucumber, carrot, coriander and cabbage in a zesty dressing, served with a sweet chilli and coriander dipping sauce
LEMON PRAWN AND WATERCRESS SALAD
Atlantic cold water prawns on a bed of crisp Iceberg lettuce and watercress leaves napped with lemon mayonnaise and a hint of cracked black pepper
MONKFISH WRAPPED IN PARMA HAM
Oven roasted monkfish wrapped in Parma ham drizzled in a caperberry and brown nut butter, served with Jersey Royal potatoes
INDIVIDUAL SALMON EN CROUTE WITH HOLLANDAISE SAUCE
Fillet of Scottish salmon topped with basil pesto, wrapped in a crisp buttery puff pastry and served with handmade hollandaise and Jersey Royal potatoes
*Maximum 100 persons
COD LOIN WITH CORIANDER, LIME AND CHILLI CRUST
Roasted cod loin coated in a lightly spiced crust, accompanied by a sweet chilli and fresh coriander sauce with crushed new potatoes
PARSLEY AND DILL CRUSTED SALMON FILLET
Baked Scottish salmon topped with a parsley and dill panko crust, served with a lemon beurre blanc and buttered Jersey Royal potatoes
Warm Dishes
BRIE AND RED ONION PURSE (V)
A crisp puff pastry purse filled with Brie and topped with handmade red onion marmalade, garnished with a crisp Cos lettuce, crunchy celery and grape salad
CHICKEN WITH PANCETTA AND LEEK
Crispy pancetta and soft leek filled chicken breast, served with a light Dijon mustard sauce accompanied by crushed buttered new potatoes
Lemon Thyme Crisp Roast Chicken
Succulent chicken breast marinated in fresh lemon thyme, served with gratin dauphinois with a light cream, Cognac-infused sauce
Soup
Soups
CREAM OF LEEK AND POTATO SOUP WITH HERB CROUTONS (V)
Handmade fresh leek and potato soup laced with cream, garnished with chives and served with oven baked herb croutons
ROASTED TOMATO AND BASIL SOUP (V)
Ripened vine tomatoes with roasted garlic, red onions and olive oil, finished with fresh basil and Parmesan coated croutons
ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP (V)
A smooth blend of rich, roasted butternut squash and fresh red peppers finished with thyme oil
CARROT AND CORIANDER SOUP (V)
Handmade smooth carrot soup delicately flavoured with garden fresh coriander
WILD MUSHROOM AND ARMAGNAC SOUP WITH TRUFFLE OIL (V)
Fresh woodland mushrooms pan-fried with onions and garlic, flamed with Armagnac, finished with cream and drizzled with truffle oil
Trio of Starters
TRIO OF STARTERS
- Cream of leek and potato soup
- Smoked salmon and cucumber timbale
- Chicken liver and brandy parfait