Sample Menus

The selection of dishes below have been included as tried and tested favourites. However, the repertoire available is far more extensive and I am happy to consider any ideas and requests, or offer suggestions if help is needed.

 Canapés

Hot:

Devils on Horseback
 Angels on Horseback
Mini Yorkies with Rare Roast Beef 
Choux Buns with Cambozola (v) 
Oatcakes with Haggis and Red Onion Marmalade 
Ciabatta with Mozzarella, Cherry Tomato and Basil (v)
 Local Butchers Chipolatas

Cold:

Smoked Salmon and Crème Fraiche Blinis 
Thai Marinated King Prawns
Mini Wraps with Duck, Spring Onion, Cucumber and Plum Sauce 
Quails Egg and Asparagus Tartlets (v) 
Cream Cheese Croutes - various garnishes(v)
 Chicken Liver Pate Croutes
 Choux Buns with Seafood
Spicy Sausages

* * *

Finger Buffet Lunch

Selection of fresh wholemeal and white rolls with salad garnish -

Blairmains Free Range Egg Mayo (v)
 Mull Cheddar and Homemade Tomato Chutney (v) 
Smoked Mackerel and Cox's Apple 
Poached Salmon with Cucumber 
Free Range Chicken with a Sweet Red Pepper Tapenade

Local Butchers Pork Chipolatas

Rare Roast Beef and Horseradish Triangles

Hot Smoked Salmon, Prawns, Crème Fraiche Petit Choux

Hummus and Cucumber Wraps (v)

Scottish Cheese Selection with Oatcakes (v)

Homemade Cream Meringues

Fresh Fruit Platter

Where possible all the ingredients for this buffet have been procured within Forth Valley or from other notable Scottish suppliers.

* * *

Fork Buffet

Goats Cheese and Roasted Red Pepper Tartlet (v)

Poached Dressed Scottish Salmon

Coronation Chicken

Unrolled Sirloin Aberdeen Angus Beef ( med.rare)

Sliced Sugar and Mustard Glazed Gammon

* * *

Cherry Tomatoes with Mozzarella, Olives and Basil

Rice with Prawns, Egg and Avocado

Couscous with Roasted Courgettes, Carrots and Coriander

Mixed Baby Green and Herb Leaves

Asparagus, Green Beans, Bacon and Parmesan

Baby New Potatoes and Parsley Butter

* * *

Chocolate Mousse

Lemon Meringue Hazelnut Roulade

Banoffee Pie with Toffee Sauce

Fresh Fruit Salad

Single Cream

* * *

Wedding Breakfast

Spinach and Cream Cheese Roulade with West Coast Prawns on a bed of Baby Salad Leaves

Mozzarella, Tomato and Avocado Fan (v)

Baskets of Fresh Crusty French Bread and Butter

* * *

Lemon Sorbet

* * *

Supreme of Chicken stuffed with Haggis and wrapped in Bacon with a Red Wine Jus

Filo Tartlet with Roasted Vegetables, Feta and Olives

Baby New Potatoes with Minted Butter

Medley of Fresh Seasonal Market Vegetables

* * *

Trio of Desserts: Baby Meringue Nest with Cranachan and Raspberries Mini Chocolate Mousse and a Strawberry Small Slice of French Lemon Tart Garnished with a spoonful of Crème Fraiche

* * *

Scottish Cheeses with Biscuits and Oatcakes

* * *

Coffee and Tablet

Wedding Cake

Private Dining for up to 10 persons at home

8 course Tasting Menu

Canape

Handmade Choux with Cambozola

Amuse Bouche

Whisky and Beetroot Gravadlax
with Horseradish Crème Fraiche
and Soda Bread

Starter

Twice Baked Cheese Souffle
with Dunsyre Blue and Mull Cheddar
on warm wilted Baby Leaves

Fish

Sole, Spinach and Salmon Roulade
on Skirlie Potatoes with Mussel Broth

Sorbet

Lime and Elderflower Shot

Main

Loin of Perthshire Lamb on a Potato Galette,
Parsnip and Beetroot Dauphinois,
Crushed Peas and Baby Broad Beans,
with a Minted Lamb Jus and Shallot Reduction

Dessert Trio

French Lemon Tart, Double Chocolate Brownie 
Panna Cotta with Raspberry Coulis

Savoury

Cheese Platter with Quince Jelly and Baby Oatcakes

Coffee

Coffee with Tablet