Luncheon and Dinner Menu Suggestions

We give below some sample menus for Luncheon and Dinner. These are, of course, only suggestions. Our chefs can create menus to suit all occasions, dietary requirements, and tastes. Our Luncheon and Dinner Menu Selector provides some suggestions for alternative menus.

Sample Menu No. 1

Trio of Salmons
with a Warm Potato, Truffle, and Dill Salad

Roast Stuffed Quail
with Grapes and Sauternes

Pan-Fried Fillet of Scottish Beef
with Marrow, Thyme, and Juniper Sauce
on a Bed of Polenta

Selection of Scottish and English Cheeses
with Warm Walnut and Raisin Bread

Bitter Chocolate Mousse with Nougat Leaves,
Apricot Coulis and Pistachio Ice Cream

Coffee

Liqueurs

Petit Fours

Sample Menu No. 2

Anti-Pasta of Char Grilled Vegetables,
Serrano Ham and Citrus Fruit Salad

Pan-Fried Scallops and Dublin Bay Prawns
With Wilted Spinach and Lobster Cream

Roast Medallions of Lamb
on a Potato and Truffle Galette
with Thyme and Red Wine Sauce

Selection of English and Scottish Cheeses
with Warm Olive Bread

Almond Tulip filled with Chocolate Mousse
and Red Berries Macerated in Grand Marnier

Coffee

Liqueurs

Petit Fours

Sample Menu No. 3

Smoked Loin of Highland Venison
with a Ginger and Citrus Salad

Grilled Medallions of Monkfish
with Squid Risotto and Parmesan Flakes

Roast Breast of Guinea Fowl
on a Bed of Lentils, Lardons, and Baby Onions

Selection of Scottish and English Cheeses
with Warm Sun-Dried Tomato Bread

Hot Green Figs with Pomerol
and Praline and Vanilla Ice Cream

Coffee

Liqueurs

Petit Fours

Sample Menu No. 4

Warm Salad of Wild Mushrooms
with Fried Polenta and Balsamic Dressing

Fillet of Brill en Papillote
with Courgettes, Fennel and Truffle Oil

Pan-Fried Loin of Highland Venison
on a Bed of Braised Vegetables, Lettuce, and Puy Lentils

Selection of Scottish and English Cheeses
with Warm Black Rye Bread

Coeur de Creme
with Red Berry and Beaujolais Compote

Coffee

Liqueurs

Petit Fours

Sample Menu No. 5

Burgundian Ham Terrine
with Braised Leek Vinaigrette and Roquette Salad

Salmon Mille Feuille
with Asparagus and Sorrel Cream

Roast Breast and Braised Leg of Gressingham Duck
with Asturian Beans and Cabbage

Selection of Scottish and English Cheeses
with Warm Herb Bread

Bitter Chocolate Marquise
with Cloudberry and Lakka Sauce

Coffee

Liqueurs

Petit Fours