Menu selection is central to every event we deliver and we will provide a range of costed options when we have spoken to clients or received an initial briefing. Some dishes are listed below but, trust us, there are many, many more!

 

 

Party canapes

  • Smoked salmon and creme fraiche sesame cones
  • Wasabi tuna fish cakes
  • Lobster tail "lollipops"
  • Crispy pork belly bites with apple and caper
  • Quail Scotch eggs
  • Mini beef Wellington
  • Corn tortila, guacamole dips
  • Pea shoot shooters
  • Gazpacho shooters
  • Peppered baby squid
  • Steak tartare spoons
  • Oyster and lemon balm fritters
  • Potted crab sticks
  • Rabbit rissoles
     

Range of wraps

  • Spicy oriental vegetable
  • Thai coriander and mint chicken
  • Beef teriyaki with hot peppers
  • Home made Scotch eggs
  • Cheese straws
  • Scones
  • Shortbread
  • Butter tablet

FISHING, SHOOTING LUNCHES

We will suggest options depending on the venue and style of lunch but favourites from the WIld Dining menu are hearty soups, venison casserole, lamb tagine, beef and ale pie, game terrine, pate en croute and a range of tasty puddings with locally sourced artisan cheeses.

 

THE PICNIC HAMPER/TEA PARTY

  • Home made, raised pork pies
  • Range of sandwiches on artisan breads
  • Smoked salmon, Borders cream cheese and dill
  • Crispy fried chicken and avocado
  • Beef fillet with horseradish creme fraiche
  • Orkney cheddar, dill pickle and mustard
  • Egg and cress mayonnaise
  • Cucumber salad with French smoked butter

 

THE OMELETTE BAR

Savoury and sweet omelettes made to order

THE OYSTER BAR

Cold shucked oysters with a range of dips, alongside hot oysters, caviar blinis and chilled Champagne


Formal dining

STARTERS

Chilled pea soup with prosciotto crisp
Cream of pumpkin and hazelnut soup
Squash ravioli with sage butter
Twice baked cheese soufflé
Foie gras torchon with sour dough toasts
Queenie scallops with black pudding

MAINS

Spring lamb Wellington with sauce paloise
Fillet of Borders beef with rosti
Breaded veal with caper and shallot salad
Braised pork chop with parsley broth
Partridge with parsnip Dauphinoise
Wild salmon with lemon, sorrel and avocado spring leaves
Crab salad with flatbreads
Lobster with thrice-cooked chips
Lobster stuffed sqiud
Fennel and pink pepper risotto
Smoked haddock risotto with duck egg
Three cheese tart

PUDDINGS

Yorkshire rhubarb and ginger wine trifle
Timeless Treacle tart
Summer berries with elderflower gratin
Mandarin souffle
Hot chocolate mousse
Panna cotta with seasonal fruit jus
Strawberry cheesecake with macerated strawberries and sorbet
Chocolate plate
Apple plate