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Welcome to my sample menu section, please use these as a example of items on offer to be made at your residence.
Contact me today to arrange a tailored menu.
This is a brief example of dishes that can be prepared for you at your location.
*PLEASE NOTE*
This is only a small selection of what i can provide, everything can be tailored and edited to suit your desired flavour choice or dietary requirements.
Canapes
How about a selection of three canapes to start your evening?Cold Smoked Salmon Blini Bites
Scottish cold smoked salmon, dill cream cheese and caper, on a horseradish blini garnished with trout caviar or beetroot vegan "caviar" pearls .Wild boar, Sundried tomato hummus on homemade micro zucchini fritters
zucchini, red pepper and cilantro micro fritters with a cornelle of sundried tomato hummus and garnished with Normandie boar chorizoWarmed Scottish Wild Venison Chorizo Wrapped Dates
"Great Glen Charcuterie" chorizo, wrapped around pitted dates and warmed in the oven.Fresh Oysters
Fresh Scottish Oysters with a lemon pearl and shallot mignonette.Ceviche & Rye
Ceviche with a fish of your choice, on a slice of toasted homemade rye bread.Salsa Fresca Crostini
zesty salsa fresca on a strip of toasted homemade baguette.Starters
Pan Seared Hand Dived Scallops
A trio of Scottish west coast hand dived Scallops served on a black pudding medallion, horseradish pea puree and garnished with samphire and a coral lace tuileFresh West Coast Langoustine Tails
West Coast langoustine tail with the breastplate removed on a bed of lemongrass &shallot creamed kale with dill oil and a tumeric coral lace tuile garnish.Haggis Filo Parcel duo
Two Haggis, onion and turnip filled filo parcels on a bed of whisky infused pomme puree.
A lighter version and own personal take on the traditional haggis, neeps and tatties.Seasonal Themed Salad
Mixed greens to run with the current seasons available vegetables and proteinsMicro Haggis, Neeps & Tatties
A mini version of Scotlands most famous dish, accompanied by a Cardhu whisky shallot cream sauce.Charcuterie Board
A selection of cured meats, cheeses, breads, crackers and such on a sharing platter for the center of the table.
An ideal light sharing starter to begin your night with.Curried Sweet Potato and Pheasant Soup
Served with bread and garnished with crispy pheasant, sweet potato chips and creme fraicheHandmade Ravioli trio
Three handmade pasta ravioli, with a filling of your choice served with a white wine cream sauce.Main Course
Scottish Highland Beef Filet
Accompanied with a vegetable medley, horseradish pomme puree and balsamic red wine jus, misted with truffle oil.Ardgay Highland Venison Filet
Pan seared venison
Accompanied by goose fat potatoes, broccolini, heirloom carrots and a bramble and thyme jusRoast Nairnshire Pork Rack Trio
Roast trio rack of pork, basted with apple and sage, cut then portioned to order, choice of potato and veg sides with apple cider jus
Sides include, horseradish roasted turnip, candy beetroot, apple puree, garnished with sage oil.Highland Venison Stew bread Boule
Rich venison stew served in a hollowed bread loaf.
Garnished with broccolini stalks and heirloom carrots .Pork belly roulade
Side of pork stuffed with roasted chestnut and mushroom.
Beer roasted cauliflower, fennel and Sunflower seed pesto pomme puree.
Chanterelle cream sauce.Chicken and red wine & connage garlic/nettle gouda risotto.
Shredded chicken mixed through a red wine and edamame risotto and finished with connage dairy Garlic & nettle gouda
Garnished with crispy chicken. edamame puree, parsley oil and salted beetroot bark.Pan seared fish of your choice and tarragon dauphinois
Fish of your choice, pan seared accompanied with a tarragon potato dauphinoise, roasted heritage carrots and baked shallot.
garlic butter or white wine sauce to pour.Roast Black Isle lamb rack trio
Frenched lamb rack trio, roasted and rolled in pistachio, served with a balsamic red wine and onion lamb jus
choice of different potato/veg sidesDesserts
Freestanding raspberry creme brulee
Hidden raspberry center freestanding creme brulee with whisky raspberry coulis and garnished with a honey biscuit tuile. Creme Brulee (Any Flavour)
Silky "freestanding" creme brulee flavour of your choice with flambéed caramelised sugar topping and a heather honey biscuit tuile.
(Just suggest something and im sure i can make it!).Cairngorm Gin Cranachan
A twist on the usual traditional Cranachan recipe using local gin from Grantown-On-Spey.Sticky Toffee Pudding
homemade sticky toffee pudding, butterscotch with a side of ice cream and chocolate shards"Healthy-ish" chocolate truffle cake
Rich dark chocolate & butternut truffle styled cake, with chocolate flake, caramels sugar shard and Baileys whipped cream.Cheese Board
A selection of Cheeses from around Scotland with additions from further afield.
Accompanied with homemade chutneys, crackers and sliced bread.Red wine poached pears
Red wine poached pears covered in dark chocolate and filled with Cocoa-Baileys whipped cream.
Sitting in a pool of red wine and berry reduction.bottom of page