CELEBRATIONS PACKAGE

Soups

Cream of Tomato and Basil

Wild Mushroom Broth

Spring Vegetable

Leek and Potato

Lentil and Bacon

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

FESTIVE MENUS

Escoffier’s