HIGH TABLE
.
Sticky beetroot balsamic tarte tatin
Chevre goats cheese
Oven dried tomato, spinach and pinenut salad
*
Fillet of sustainable Scottish hake
With a herby pesto crust
Champ, asparagus and rainbow carrots
Coriander and prosecco sauce (N) (A)
*
Mini doughnuts with chocolate sauce
and whipped cream
.
.
VEGETARIAN OPTION
.
Sticky beetroot balsamic tarte tatin
Chevre goats cheese
Oven dried tomato, spinach and pinenut salad
*
Brochette of smoked tofu, pimento, mushroom and zucchini
Champ, asparagus and rainbow carrots
Coriander and prosecco sauce (N) (A)
*
Mini doughnuts with chocolate sauce
and whipped cream

FORMAL HALL
.
Sticky beetroot balsamic tarte tatin
Chevre goats cheese
Oven dried tomato, spinach and pinenut salad
*
Fillet of sustainable Scottish hake
With a herby pesto crust
Champ, asparagus and rainbow carrots
Coriander and prosecco sauce (N) (A)
*
Mini doughnuts with chocolate sauce
and whipped cream
.
.
VEGETARIAN OPTION
.
Sticky beetroot balsamic tarte tatin
Chevre goats cheese
Oven dried tomato, spinach and pinenut salad
*
Brochette of smoked tofu, pimento, mushroom and zucchini
Champ, asparagus and rainbow carrots
Coriander and prosecco sauce (N) (A)
*
Mini doughnuts with chocolate sauce
and whipped cream

Menu
Grilled asparagus with smoked mozzarella
Spicy bean burger, quail?s egg, courgette and dill pickle
Lime and basil mayonnaise
*
Chargrilled fillet of smoked paprika chicken
Confit leg and chorizo puff pastry tart
Olive and horseradish mash, escalivada
Marinara sauce
Vegetarían: Brochette of smoked paprika tofu,
pimento and zucchini
Mexican bean puff pastry tart
Olive &andhorseradish mash, escalivada
Marinara sauce
*
Praline chocolate ganache sphere
Grand Marnier cream and a Florentine crisp (A) (N)

HIGH TABLE
.
Deconstructed langoustine cocktail
Marie Rose and chargrilled tiger bread
*
Pan fried calves liver
Sage and onion fritter
Celeriac, wholegrain mustard
and braeburn apple mash
Bouquetière of fresh seasonal vegetables
Creamy wild mushroom and tarragon sauce
*
Rhubarb and custard panna cotta
with pecan biscotti (N)
*
Organic Cheeseboard in SCR
.
.
VEGETARIAN OPTION
.
?Vegan Meze? Roast red pepper hummus,
beetroot falafel and tiropitakia
Kalamata olives, Greek cress, vegan mayonnaise
and garlic flatbread
*
Chestnut mushrooms filled with toasted lentil,
sage and onions, deep fried in panko breadcrumbs
Celeriac, wholegrain mustard and braeburn apple mash
Bouquetiere of fresh seasonal vegetables
Creamy wild mushroom and tarragon sauce
*
Rhubarb and custard panna cotta
with pecan biscotti (N)
*
Organic cheese in SCR

FORMAL HALL
.
?Green festival?
?Vegan Meze? Roast red pepper hummus,
beetroot falafel and tiropitakia
Kalamata olives, Greek cress, vegan
mayonnaise and garlic flatbread
*
Lentil, sweetcorn and tofu rissole
Baby spinach, trio of onion and
asparagus salad
Cajun jacket wedges
Chargrilled Mediterranean vegetables
Sweetcorn relish
*
Vegan chocolate cake
Orange coulis
.
.
VEGETARIAN OPTION
.
?Green festival?
?Vegan Meze? Roast red pepper hummus,
beetroot falafel and tiropitakia
Kalamata olives, Greek cress, vegan
mayonnaise and garlic flatbread
*
Lentil, sweetcorn and tofu rissole
Baby spinach, trio of onion and
asparagus salad
Cajun jacket wedges
Chargrilled Mediterranean
vegetables
Sweetcorn relish
*
Vegan chocolate cake
Orange coulis