Menus

Canapés

1. Smoked salmon and crème fraiche blini

2. Carpaccio of beef and horseradish

3. Mini duck and hoisin spring rolls

4. Chicken liver parfait with melba toast

5. Goat’s cheese and semi-roast tomato baguette (V)

6. Sweet red pepper tapenade with mozzarella on herb crostini

7. Haggis or black pudding bonbons

8. Mini tomato bruschettas (V)

9. Mini pork and caramelised apple skewer

10. Brochette of melon and pineapple

11. Chocolate dipped strawberries

12. Berry compote and redcurrant on brioche crostini

13. Mini lemon meringue

Starters

1. Salmon and prawn terrine
Smoked salmon, salmon mousse, Greenland prawns, pickled carrots, lemon, crème fraiche, dill

2. Springkell traditional prawn cocktail
Marie Rose sauce, lemon herb oil, baby gem lettuce, tomato

3. Poached comice pear (V)
With candied walnut, blue cheese beignets, pear purée, blue cheese dressing

4. Pressing of ham knuckle and chicken terrine
Orange segments, locally-sourced beetroot, candied walnut, cress, orange gel

5. Thai-style salmon and haddock fishcake
Tomato and chilli salsa, lemongrass, mayonnaise, sweet chilli dressing, micro herb salad

6. Sautéed wild mushrooms in garlic and parsley butter (V)
Brioche croute, herb oil, rocket

7. Grilled goat’s cheese (V)
Heritage beetroot textures, candied walnut, aged balsamic, cress

8. Warm plum tomato and buffalo mozzarella tart (V)
Balsamic glaze, basil pesto, herb salad

9. Oak smoked salmon
Cucumber textures, pickled shallots, capers, dill, lemon dressing, wholemeal bread

10. Flemish flan (V)
Tartlet of butter-cooked leek, set with egg yolks and herbs on rocket salad with herb dressing

11. Home-cured beetroot gravadlax
Beetroot chutney, crème fraiche, ciabatta crisps, frisée lettuce, lemon gel

12. Duo of seasonal melon fantail (V)

Forest fruit compote, mint syrup

13. Melon platter (V)
Orange segments, Midori jelly

14. Smooth chicken liver parfait
Caramelised onion chutney, brioche toast, micro salad

Soups

1. Leek and potato
Crispy leek, chive cream

2. Roast red pepper and tomato
Tomato and red pepper textures, red pepper coulis

3. Cream of wild mushroom
Truffle oil, thyme croutons

4. Broccoli and stilton
Blue cheese beignet, pea shoots

5. Cream of plum tomato and basil
Focaccia croutons, basil oil

6. Carrot and coriander
Micro coriander

7. French onion soup
Gruyère croutons

8. Minestrone
Parmesan, garlic croutons

9. Iced tomato gazpacho

10. Cucumber and mint

11. Melon and Parma ham

12. Roast parsnip and butternut squash
Parsnip crisps

13. Cream of vegetable soup
Herb croutons, cream

Main Courses

1. Honey and sage roast pork loin with caramelised apple, roast potatoes and a mustard whisky sauce

2. Ballotine of chicken breast stuffed with sage and mushroom farcie, rolled in smoked bacon, fondant potatoes, thyme jus

3. Slow-cooked locally-sourced feather beef, creamed potatoes, red wine jus

4. Grilled chicken supreme with herb crushed new potatoes, grape and Muscadet sauce

5. Roast sirloin of locally-sourced beef, roast potatoes, Yorkshire pudding, pan jus

6. Roast leg of lamb, roast potatoes, Yorkshire pudding, rosemary gravy

7. Roast rump of lamb, pommes anna, mint-scented jus

8. Individual pork Wellington, served with mustard-creamed potatoes, cider jus

9. Confit of duck leg with dauphinoise potatoes, redcurrant jus

10. Beef cheek bourguignon, thyme creamed potatoes, pan jus

11. Baked salmon pavé, parsley mash, lemon, Champagne cream

12. Herb crust baked cod loin, saffron mash, tarragon cream

13. Grilled sea bass fillet, sautéed potatoes, roast vegetable ratatouille, herb oil

All mains are accompanied by a panaché of seasonal vegetables

Vegetarian Main Courses

1. Cheese and herb gnocchi with sautéed wild mushrooms, roast butternut squash, caramelised onions, green beans, sweetcorn cream

2. Wild mushroom and tarragon risotto, parmesan tuile, glazed fennel, rocket and herb dressing (GF)

3. Vegetable makhani, with broad bean pilau rice, cauliflower bhaji, poppadum, mango chutney (GF if required/Vegan)

4. Chickpea and butternut squash casserole with potato scones (GF/Vegan)

5. Moroccan pumpkin and kidney bean tagine with spicy couscous, spinach (GF if required/Vegan)

6. Mushroom and vegetable shepherd’s pie with tomato and basil fondue (GF/Vegan)

7. Vegetable moussaka with roasted Mediterranean vegetables, layered with aubergine and tomato sauce, finished with a cream cheese sauce, served with new potatoes and salad (GF/Vegan if required)

8. Roast vegetable and goat’s cheese pithivier with thyme mash, glazed parsnips and carrots, vegetable jus

Desserts

1. Dark chocolate delice
White boozy chocolate sauce, Chantilly cream, chocolate soil

2. Blood orange posset
blood orange segments, confit orange zest, vanilla shortbread

3. Sticky toffee pudding
toffee sauce, vanilla bean ice cream

4. Chocolate brownie
white chocolate sauce, Baileys ice cream, dark chocolate shards

5. Eton mess
whipped cream, smashed meringue, with seasonal berries

6. Vanilla panna cotta
Champagne poached fruits, seasonal berry garnish and mint

7. Cream-filled profiteroles
Chantilly cream and warm Belgian chocolate sauce

8. Almond tart
cherry compote and almond sweet cream

9. Mango cheesecake
with sweet passion fruit cream

10. Lemon posset
with lemon-poached berries and sable finger biscuits

11. Red berry and mascarpone cheesecake
with orange cream and berries

12. Treacle pudding
with crème Anglaise

13. Springkell selection of cheeses
celery, biscuits, chutney, grapes

Hot and cold buffet

1. Selection of sandwiches

2. Sausage rolls

3. Chicken pakora with spiced dipping sauce

4. Onion bhaji with dipping sauce

5. Quiche Lorraine

6. Salmon and broccoli quiche

7. Vegetable spring rolls with sweet chilli sauce

8. Stovies with beetroot and oatcakes

9. Chicken drumsticks and sour cream sauce

10. Tomato and basil bruschettas

11. Open sandwiches

12. Duck spring rolls with oyster sauce

13. Selection of vol-au-vents

14. Lasagne with garlic bread

15. Chilli con carne

16. Chicken, beef, lamb or vegetable curry with naan bread and chutneys

17. Macaroni cheese

18. Pasta bake of your choice

19. Cottage pie with seasonal vegetables

20. Cold meat or fish platters

Children’s Menu

Garlic bread


Sliced melon with orange segments and strawberry coulis
Tomato soup
Potato skins with garlic mayo


Chicken nuggets with chips and peas
Fish goujons with chips and peas
Sausage with creamed potatoes and pan gravy
Spaghetti Bolognese


Strawberry jelly with ice cream
Chocolate, strawberry or vanilla ice cream
Fresh fruit salad with ice cream
Chocolate brownie with Chantilly cream

Evening Barbeque Menu

Pork sausages
4 oz beef burgers in sesame baps
Tandoori marinated chicken thighs
Barbeque marinated pork ribs
Lamb kofta kebabs
Vegetable and cheese burgers


Baby baked potato
Corn on the cob
Coleslaw
Tomato, red onion and basil kebabs
Penne pasta with tomato and olive dressing
Freshly baked bread rolls
Fruit salad

Friday Night Starters

1. Soup of the day
Fresh baked bread roll

2. Cajun chicken Caesar salad
Baby gem lettuce, pancetta, croutons, anchovies, dressing

3. Goat’s cheese salad
Walnut, beetroot, endive, aged balsamic

4. Pan fried mushrooms
Asparagus, poached egg, grain mustard, sabayon

5. Smoked Scottish salmon
Capers, red onion, tomato, buttered brown bread, dressing

6. Haggis bon bon
Black pudding, crispy bacon, whisky sauce

7. Ham knuckle and chicken terrine
Pickled beetroot, walnut, orange textures

8. Salmon and prawn terrine
Salmon mousse, smoked salmon, pickled carrots, marie rose

Friday Night Main Courses

Roast breast of chicken, crispy bacon, roast potatoes, market
vegetables, rosemary jus

2. Grilled beef rump steak, pan-fried mushroom, tomato, house salad,
chunky chips

3. Grilled gammon steak, mushroom, tomato, peas, fried egg, chips

4. Seared salmon pavé, grain mustard and mash, peas, basil cream

5. Black sheep beer-battered haddock, fat chips, minted peas, tartar sauce

6. Grilled beef burger, cheese, bacon, onion marmalade, tomato,
cucumber, hand-cut chips

7. Mixed vegetable risotto, poached egg, rocket, parmesan, truffle oil

8. Roast Mediterranean vegetable pasta, blue cheese cream, garlic bread



Side Orders

Peppercorn sauce
Blue cheese sauce
Diane sauce
Chips
House salad

Friday Night Desserts

1. Sticky toffee pudding
Butterscotch sauce, vanilla ice cream

2. Dark chocolate brownie
With vanilla ice cream

3. Dark chocolate delice

4. Mango cheesecake
With passion fruit cream

5. Fresh fruit salad with your choice of ice cream

6. Lemon posset with berries

7. Vanilla panna cotta with berries

8. A selection of luxury Galloway ice creams or sorbets