Shooting and fishing lunches
These menus are themed and decorated for your guests to enjoy through a buffet style service.
Main Course
Scottish Salmon
Poached with north Atlantic prawns, asparagus and a chablis reduction buttered new potatoes and seasonal vegetables
Traditional Scottish Beef Steak Pie
Claret & thyme Jus, dauphinoise potatoes, bouquetiere of vegeatbles
Chicken Paupiette
Pan seared free range chicken, encasing haggis mousseline, Lochanagar whisky drizzle, Parisienne potatoes and honey glazed roots
Game Casserole
Local slow cooked game laced with port, brambles and redcurrant jus, chive mash, chateau glazed root vegetables
Chicken Forestiere
Pan seared chicken, woodlands mushrooms &wrapped in smoked bacon and accompanied by dauphinoise potato and chefs vegetable selection
Local Reared Pork with Stornoway blackpudding
Calvados reduction, pear & prune concasseRoasted Fondant Potato
Traditional Scottish Roast Beef
Yorkshire pudding encasing oatmeal skirlie, honey glazed vegetables & roasted potatoes with sea salt & thyme
Deeside Venison
Local venison with sloe gin, juniper berries and redcurrent reduction. Thyme fondant potato, honey glazed autumn root vegetables
Dessert
Trio of Desserts:
Sticky Toffee Pudding with warm hot fudge sauce, strawberry daiquiri cheesecakke and petite choux puffs with ganache drizzle
Local Fetternear berry and white chocolate cheesecake
Accompanied by Edinburgh rhubarb & ginger gin sorbet
Hot Chocolate Brownie
Handmade chocolate brownie, served with biscuit crumb, vanilla pod ice cream & sticky chocolate sauce
Pavlova
Handmade individual pavlova with vanilla cream, local berries and fresh mint sprigs
Crème Brulee
Frosted grapes and shortbread rounds
Lemon Dellice Tart
With orange sorbet and local berry compote
Autumn Apple Crumble
Warm apple, cinnamon and calvados tart, topped with crumble, served with a crème angalise
Scottish Cheese Slates
Accompanied by our own handmade chutneys, savoury handmade biscuits, petite oatcakes and butter curls
