
Chef Alistair Fowlie Sample Menus
Sample Menu 1
Whisky Theme
Tea-Smoked Gressingham Duck
Aubergine, Courgette, Plum and Benromach Peat Smoke Compote
Loin of Highland Venison
Grilled Butternut, Steamed Kale, Beetroot Dauphinoise, Benromach Sassicaia and Raisin Jus
Vanilla, Almond and Benromach 100°Proof Bruleé
Honey & Ginger Biscuits, Macerated Berries
Coffee or Tea
With Petits Fours
Sample Menu 4
French Theme
Soufflé Suissesse
Twice-Baked Soufflé with a Cheese Sauce
Cotelettes d’Agneau
Lamb Cutlets with Pommes Fondant, Caramelised Onion Puree
And Peas a la Francaise
Crêpes Suzette
Flambéed Crêpes with Orange-Liqueur Sauce
Sample Menu 2
4-course with Dessert Trio
Truffled Wild Mushroom Velouté (v)
Crème Fraiche, Sauteéd Wild Mushrooms, Chives
Pan-seared Langoustine
Asian Crepe with Stir-fried Vegetables, Honey-Soy Sauce
Grilled Scotch Beef Fillet
Parsnip Puree, Braised Shallots, Saffron Potatoes, Tomato Petals, Rosemary Jus
Trio of Desserts
Glazed Lemon Tartlet, Raspberries
Red Wine Poached Pear
French Toast, Maple Syrup, Ginger Compote
Sample Menu 5
Seafood Theme
Pan Fried Trout, Smoked Haddock Fishcake, Marinated Mackerel
Griddled Asparagus, Baby Gem, Baby Plum Tomato, Lemon, Dill
Beetroot-wrapped Fillet of Halibut
Celeriac Puree, Steamed Tenderstem, Roasted Pepper Coulis, Beetroot Crisps
Coconut & Lime Pannacotta
Butternut & Pineapple Salsa, Spiced Granola
Sample Menu 3
Canapés
Smoked Salmon & Crème Fraiche Blinis
Chicken Liver Paté & Chutney on Mini Oatcakes
Crayfish Blinis
Black Pudding & Apple Crostini
Sesame & Honey Chipolata Skewers (gf)
Leek & Potato Soup Shots (v, gf)
Blue Cheese Choux Buns
Truffled Scrambled Egg Vol-au-vents
Chicken Saltimboca Skewers (gf)
Shellfish Risotto and Prawn Skewers (gf)
Saffron and Tomato Risotto (v, gf)
Beetroot and Apple Soup Shots (v, gf)
Bloody Mary Shots (gf)
Vegetable Frittata (v, gf)
Melon and Parma Ham
Guacamole Spoons (v, gf)
Apricot Couscous Spoons (v)
Sample Menu 6
Birthday Celebration
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Canapés
Quail Egg Crostini, Scallop and Pea puree, Crayfish Blinis and Blue cheese Choux Buns
Main Course
Supreme of free-range Chicken, Braised Savoy Cabbage, Mustard and Thyme jus
Dessert
Honey Parfait, Honeycomb, Ginger and Blackberries
Fully-decorated Chocolate or Vanilla Sponge Cake

