Cream of Tomato and Basil
Wild Mushroom Broth
Spring Vegetable
Leek and Potato
Lentil and Bacon
CELEBRATIONS PACKAGE
Soups
Starters
Tomato and Mozzarella Salad with Basil Dressing
Duck Pate served with Mini Oatcakes and Chilli Jam
Deep Fried Haggis Wedges with Whisky Mayonnaise
Prawn Martini with Lemon and Mango Sauce
Oriental Filo Selection with Hot and Sour Sauce Mixed Pakora with Spice Chilli Chutney
Melon and Strawberry Cocktail
Mains
Stirlingshire Beef and Alloa Ale Pie
Roast Breast of Hillfoot Chicken in Mushroom Sauce
Fillet of Tay Salmon with Roast Baby Tomatoes
Navarin of Lamb served with Root Vegetables Mediterranean
Chicken with Lemon and Garlic Jus
Beef Bourgignon served with Baby Dumplings
Baked Cod in a Tomato and Caper Sauce served with Fine Beans
Vegetarian
Wild Mushroom and Sage Risotto
Three Cheese Baked Penne
Roasted Italian Vegetables in Filo Parcells with Citrus Jus
Baked Aubergines with Buffalo Tomato and Oregano.
Desserts
Black Forrest Gateau
Strawberry Cheesecake with Chantilly Cream
Tipsy Laird and Shortbread
Tiramisu with Coffee Liqueur
Trio of Ices served in an Oyster Shell
Lemon Mousse Cheesecake
Vegetarian options must be pre ordered in advance
Supplement charges of £2.50 for the following Items:
Roast Rib Eye of Beef with Chasseur Sauce
Roast Rolled Leg of Lamb with Minted Jus
Loin of Pork Steaks with Arran Mustard Sauce
Supreme of Chicken Stuffed with Stornoway Black Pudding in a Whisky Cream Sauce
CHARITY DINNER MAGGIES
Charity Dinner
24th November 2017
Timbale of Smoked Salmon with Poached Egg and Cucumber Ketchup
Crayfish Tail Risotto with Hand Shelled Peas
Strawberry, Mozzarella and Red Citrus Fruit
Cream of Cauliflower Soup
Blanquette of Veal in White Wine and Rainbow Vegetables
Trio of Grilled Fish with Seared Banana
Medley of Mediterranean Vegetables, Quinoa and Beans in a Filo Basket
Lemon Mousse Cheesecake
Hot Chocolate Pudding with Chocolate Chip Ice Cream
Selection of Scottish Cheese and Oat Cakes
Coffee and Fudge
WHISKY CONNOISSEURS DINNER
Whisky Connoisseurs Dinner
17th November 2017
Starter
Gateau of Scotch Pudding on a Tattie Scone with Athol Brose Sauce
Seared Tay Salmon and Prawn Salad with a Honey Malt Glaze
Soups
Cock a Leekie Soup with Chicken and Puff Pastry Croutons
Mains
Seared Pork Filet with Hand Dived Scallops in Mango Cream
Stirlingshire Beef and Haggis Wellington with Balvenie Jus
Dessert
Cranachan Towers
Butterscotch Cheesecake
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