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

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

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