SAMPLE MENUS

(all subject to seasonal availability)

 

Starters

 

Confit of Duck Leg with “Deinlein” Tangelo Liqueur Reduction

 

Open Ravioli of Wild Mushrooms with Truffle Oil

 

Rösti Fish Cakes with a Champagne and Chive Sauce

 

Salmon Gravadlax with Toasted Brioche

 

Shallot and Goats Cheese Tarte Tatin

 

 

Soups

 

Carrot, Honey and Ginger Soup

 

Tomato & Basil Soup

 

Seafood Chowder

 

Leek & Potato Soup

 

 

Main Courses – served with a selection of seasonal vegetables

 

Loin of Venison with Goats Cheese Gnocchi and a Chocolate and Game Sauce

 

Fillet of Pork with Mushroom Risotto and a Pickled Walnut Cream Sauce

 

Angus Pure™ Fillet of Beef with Potato Rösti and a Red Wine Jus

 

Best End of Lamb with Dauphinoise Potatoes and a Balsamic Reduction

 

Fillet of Blue Nose with Squid Ink Pasta & Salsa Verde

 

Roast Vegetable and Haloumi Gateau with Red Pepper Coulis

 

 

Puddings

 

Classic LemonTart with Berry Coulis

 

Swiss Meringue Roulade with Passion Fruit and Orange

 

French Chocolate Tart with Mascarpone Cream

 

Crème Brulée with Raspberry Compote

 

Bread and Butter Pudding with Orange Marmalade

 

Selection of Local & Imported Cheeses with Scottish Oatcakes

 

 

Please note that these prices are inclusive of GST and include the food only.  Please see Catering Guidelines for extra charges for delivery (if applicable), crockery/cutlery hire, staff hire, etc.