Sample Menus

Our carefully curated catering menus are designed to suit any occasion, from corporate events to intimate gatherings.

Locally sourced, high quality ingredients.

We take a lot of time and pride in sourcing high quality ingredients, as locally as possible and looking after them. Our brasserie style menus, friendly & efficient staff and seamless service enable us to create extraordinary and memorable events.

WOOD FIRE FEAST

August 120 Guests

Butterflied Leg Of Lamb

40 Day Aged Fillet Of Beef

Scottish Langoustines

All Cooked Over An Open Wood Fire

Salsa Verde, Mint Sauce & Aioli

Quinoa, Roast Vegetables, Fresh Basil & Thyme

Big Green Salad

Tomato, Mozzarella & Basil

Tarte Au Citron

SPRING LUNCH

March 20 Guests

Haddock Goujons & Tartare Sauce

Asparagus & Saffron Aioli

Dressed Crab On Toast

Whole Braised Rose Veal Shin

Braised Fennel & Tomatoes

Celeriac Mash

Almond Tart, Amaretto Cream & Blood Orange

Coffee & Macaroons

WEDDING BANQUET

July 180 Guests

Cheese Gougères & Prosciutto

Pińa Colada Ice Lollies

Seafood Bar
Langoustine, Mussels, Oysters, Cockles & Crab Lettuce Cups
-
Burrata
With Beef Tomatoes, Olive Oil, Pesto & Toasted Walnuts
-
Slow Roast Leg Of Lamb, Flageolet Beans & Mint

Braised Green Bean,
Garlic & Tomato
Green Salad
-
Strawberry Daquiri Pavlova

BIRTHDAY DINNER

October 220 Guests

Smoked Scottish Mackerel Pâté, Gin Pickled Cucumbers & Oatcakes
-
Roast Aged Sirloin Of Scottish Beef

Creamy Mashed Potato
Petit Pois À La Française
-
Miniature Dessert Table
Sticky Toffee Pudding
Raspberry Pavalova
Doughnuts
Pot Au Chocolat
Prosecco Raspberry Jelly

Coffee & Fresh Mint Tea

CANAPÉ RECEPTION

May 500 Guests

Root Vegetable Crisps With Sour Cream & Chives

Hand Picked Scottish Crab, Crème Fraîche & Chervil

Rabbit Rillettes & Carrot Jam
Boards Of Milano Salami & Chorizo Iberico
Manchego & Membrillo

Sticky Asian Pork Lettuce Cups
-
Ice Cream Cones With Sprinkles & Syrups
Chocolate Brownies

AUTUMN DINNER

September 40 Guests

Cheese Sables, Gordal Olives & Truffle Crisps
-
Pan Fried Scallops, Mushrooms & Veal Stock
-
Filet Of Beef Richelieu
-
Raspberry Crème Brulée
-
Scotch Woodcock

SUNDAY BRUNCH

November 180 Guests

Organic Eggs
Ayrshire Smoked Bacon
Guacamole
Fresh Tomatoes
Roast Tomato & Chilli Sauce
-
Inverawe Smoked Trout
Crème Fraîche
Bagels
-
Bowls Of Natural Yoghurt
Homemade Granola
Fresh Fruit Platters
Scottish Honey
-
Selection Of Pastries
Rolls & Toast
-
Coffee & Fairtrade Tea

Bloody Caesars

SUMMER FEASTING TABLE

June 250 Guests

Bowls Of Langoustines & Aioli

Selection Of Charcuterie
Pickles & Gordal Olives

Hummus Topped With Lamb Ragu & Coriander

Vitello Tonnato

Beef Tomato & Pickled Fennel

Lemon Potato Salad
Red Onions, Cornichons & Capers

Cous Cous With Roasted Vegetables & Mint Dressing
-
Bowls Of Scottish Strawberries & Raspberries With Chantilly Cream

Coffee & Fresh Mint Tea

VEGETARIAN WEDDING BANQUET

February 80 Guests

Porcini Mushroom Pâtê

Parmesan & Gruyère Twists

Vegetable Pakoras

Vegetarian Haggis, Neeps
& Tatties

Jerusalem Artichoke Soup
-
Mushroom Tartiflette & Crusty Bread

Green Salad
-
Roast Pear & Hazelnut Meringue

Espresso Martinis