CHAMPAGNE RECEPTION
&
CANAPÉS

(select a mix of 6 – about 4 per person)

Parmesan and Cheddar Sables

Miniature Cheese Gougeres

Red Onion Confit on Crostini

Mini Yorkshire Puddings with Beef and Horseradish

Blinis with Sour Cream and Caviar

Mini Haggis in Filo Pastry

Smoked Salmon on Granary Bread

Smoked Salmon Pate on Cucumber Slices

Gravad Lax with Mustard and Dill Sauce on Granary Bread

Chicken Goujons with Mayonnaise Dip

Miniature Oatcakes with Stilton and Grapes

Curried Egg Mousse Tartlets

Crispy Prawn and Ginger Wontons

Cream Cheese, Bacon, Prawn and Garlic Croutons

Goats Cheese and Red Pepper with Oatcake Tartlets

Mangetout Wrapped Skewers with Lemon Mayonnaise

Cocktail Sausages with Mustard Mayonnaise Dip

Devils on Horseback (prunes)

Cherry Tomatoes Stuffed with Tuna or Trout

Mushrooms with Bacon and Garlic on Croutons

Chicken Liver Pate on Croutons

Crostini Topped with Pate, Cheese or Roasted Vegetables

Mini Peking Duck Pancakes

3 COURSE MENU

STARTERS
Rocket & Spinach Salad with Sun Dried Tomatoes, Crispy Bacon and shavings of Parmesan served with warm Balsamic, Olive Oil and Basil dressing

Cream of Broccoli and Stilton Soup served with Garlic Croutons (restrictions apply)

Fresh Plum Tomato Soup flavoured with Lemon, Herbs and Bacon and garnished with roasted Pine Kernels (restrictions apply)

Slices of Avocado or Melon, with thin Italian Ham and garnished with Vinaigrette

Sliced Pheasant and Chestnut Terrine with a Redcurrant Coulis (in season October to January)

Individual Smoked Salmon Mousse served with roasted Red Pepper sauce served with Granary Bread

Individual Ramekins of Haggis served with Potato and Neep mash (restrictions apply)

MAIN COURSES
Individual Chicken Parcels wrapped in Parma Ham, stuffed with Sun Dried Tomatoes stuffed with a Tarragon, Onion and Wine Sauce

Casserole of Lamb served with Apricots and Spices served with Basmati Rice and seasonal vegetables

Fillet of Warm Oak Smoked Scotch Salmon served on a bed of Mashed Potatoes or new Potatoes with a Tarragon and Crème Fraiche sauce and seasonal vegetables

Fillet of Balsamic Duck Breasts with apples and Plum Chutney sauce

Grilled and sliced Duck Breasts with a Rosemary, Vermouth and Port sauce served with Celeriac and Potato Mash

Seared Fillet of rare Scotch Beef cooked with Herbs served with Béarnaise Sauce
(if available, at an extra cost)

PUDDINGS
Individual Queen of Puddings served with fresh cream (restrictions apply)

Individual Apple Tarte Tatin served with fresh cream

Death by Chocolate Mousse with a Strawberry Coulis and Fresh Cream

Poached Pears with a delicate Saffron and Lemon sauce served with Crème Fraiche

Lemon Tart with a Raspberry Coulis and Vanilla Ice-cream