Gourmet Menu

Appetisers


Mozzarella & beef tomato garnished with olive and basil dressing

Melon & Parma ham served on a bed of seasonal leaves with honey and mustard dressing Smoked salmon and prawn roulade served on a bed of watercress drizzled with balsamic glaze Homemade chicken liver pate served with Scottish oatcakes

Caramelized red onion & goat cheese tart on a bed of seasonal leaves Clementine, feta & winter leaf salad

Classic seafood cocktail served with brown bread & butter

 Mains


Lemon and tarragon chicken, saute potato mange tout with almonds and a herb butter Baked fillet of sea bass roasted peppers, tomato anchovies and potato stew

Honey crusted rack of lamb; dauphinoise potatoes honey glazed carrot and bean, red wine jus Fillet of beef with pate wrapped in pastry, Au Gratin Potatoes, roasted courgettes and peppers

Chicken haggis wrapped in bacon peppercorn sauce carrot and green bean bundle roasted thyme potatoes Prime sirloin steaks served on a bed of stornoway black pudding whisky sauce duchess potatoes roasted parsnips

Fillet of salmon hollandaise sauce Lyonnaise potatoes, seasonal vegetables Beef bourguignon with pancetta, baby onions, mushrooms in a red wine sauce

Fillet of Pork with wild mushroom and brandy sauce, Wholegrain mustard and spring onion mash

Desserts


Vanilla cheesecake raspberry compote fresh cream Meringue with summer fruits orange sorbet Profiteroles with chocolate sauce fresh cream

Hot chocolate brownies vanilla ice cream Tangy Lemon Gateau toffee sauce fresh cream Eton mess

Dark chocolate truffle torte clotted cream Apple & Cinnamon Crumble custard sauce

Strawberry & Clotted Cream Tart strawberry sauce Cranachan Tea Coffee served with mints

This menu can be substituted into any of our packages for an additional £8 per head.
Select 2 choices for each course.

All prices exclude Vat*

If you would to book this package or require further information please fill out our enquiry form by clicking Contact Us and our friendly team at Top Class Catering staff will get back in touch with hours.

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