Spring Menu Selections
Menu Option One
Asparagus Salad with Toasted Hazelnuts & an Orange Dressing
Seared Chicken Supreme with Potato Rosti, a Spring Pea Broth,
Roasted Cherry Tomatoes & Green Beans
Trio of Rhubarb Tart Tatin, Vanilla Crème Brulee & Rhubarb Fool with Homemade Shortbread
Menu Option Two
Salmon & Asparagus Terrines with Horseradish Crème Fraiche
Parmesan Coated Spring Chicken with Buttered Jersey Royals,
Spinach & Spring Peas with a Mascarpone & Parmesan Sauce
Crunchy Individual Rhubarb Crumble with Vanilla Pod Ice Cream
Menu Option Three
Moroccan Crusted Salmon with Rocket & Preserved Lemon
Seared Guinea Fowl with a Truffle Infused Potato Galette with Carrot Butter
& Broad Beans with a Wild Mushroom Sauce
Trio of Crepe Suzette, Orange Mousse & Grand Marnier Ice Cream
Menu Option Four
Warm Salad of Wood Pigeon with Lardons & a Walnut Oil Dressing
Fillet of Sea Trout with Chive & Shallot Potato Galette with a Spring Onion &
Pea Puree & a Herb Butter Sauce
Individual Lemon Tarts with Rhubarb Compote
Menu Option Five
(Surcharge of £8+VAT per person)
Carpaccio of Perthshire Beef with a Rocket & Parmesan Salad & a Truffle Dressing
Parsley & Pea Risotto with Fillet of Halibut, Crisp Serrano Ham with Green Beans & Tomato Powder
Banana Pancakes with Caramel Sauce & Clotted Cream
Menu Option Six
(Surcharge of £8+VAT per person)
Watercress Salad with Baked Goats Cheese and Gooseberries with a Honey & Balsamic Dressing
Two Bone Rack of Spring Lamb with Lemon & Thyme Roasted Shallots, Rosemary Potato Galette with Wilted Spinach, Watercress and a Red Wine Jus
French Apple Tart with Milk Ice Cream
Menu Option Seven
(Surcharge of £8+VAT per person)
Toasted Muffin with Blanched Asparagus & a Poached Duck Egg with Hollandaise
Seared Fillet of Perthshire Beef with Crushed Jersey Royals,
Broad Beans & Spring Cabbage with a Roasted Garlic & Thyme Butter Sauce
Baked Chocolate & Vanilla Tart with Rose Cream
Scone Palace working in Partnership with Ginger Snap Catering
Best Independent Event Caterer 2012
Summer Menu Selections
Menu Option One
Smoked Salmon on Rye Bread with Caper Mayonnaise & Keta Caviar
Seared Corn Fed Chicken Supreme with Sweet Potato Mash, Wilted Spinach
with a Crème Fraiche & Grainy Mustard Sauce
Warm Chocolate Brownie Studded with Raspberries with a Raspberry Ice Cream
Menu Option Two
Smoked Chicken Salad with Baby Lettuce and a Strawberry Dressing
Seared Salmon with Crème Cheese & Toasted Breadcrumb Crust, Roasted New Potatoes
with Broad Beans & Pea Shoots
Trio of Lime Posset with Raspberries, Raspberry Jelly & Lime Sorbet with Homemade Shortbread
Menu Option Three
Oriental Cucumber Salad with Smoked Salmon
Seared Guinea Fowl Supreme
with a Lemon & Fennel Puree with Pine Nuts & Green Beans with a Beurre Blanc
Deconstructed Cranachan – Whisky & Honey Ice Cream with Raspberries and Homemade Flapjacks
Menu Option Four
BLT Salad with an Avocado Dressing
Roast Rump of Perthshire Beef, Buttered New Potatoes, Roast Garlic & Herb Butter
with Baby Carrots & Green Beans with Pancetta
Marbled Honeycomb & Chocolate Mousse Pots
Menu Option Five
Prawns with Chicory, Mint, Chilli & Ginger
Roast Leg of Perthshire Lamb with a Redcurrant & Rosemary Jus,
Blanched Summer Vegetables with Roast Potatoes
Mini Strawberry Pavlova, Strawberry & Elderflower Jelly in a Shot Glass
served with a Mini French Strawberry Tart
Menu Option Six
Surcharge of £8.00+Vat per person)
Beetroot Cured Halibut with an Avocado, Red Onion & Lime Salsa
Loin of Perthshire lamb with Crispy Sweetbreads, Rosemary Infused Potato Galette with a Medley of Summer Vegetables with a Morel & Madeira Jus
Strawberry & Vanilla Tart with Strawberry Jelly and Ice Cream
Menu Option Seven
(Surcharge of £8.00+Vat per person)
Hot Smoked Salmon Salad with a Chilli & Lemon Dressing
Roast Fillet of Perthshire Beef, Potato Rosti with Carrot Butter & Broad Beans
with a Café au Lait Sauce
Traditional Glazed Lemon Tart served with a Scottish Raspberries & Blackcurrant Coulis
Menu Option Eight
(Surcharge of £8.00+Vat per person)
Roasted Butternut Squash, Crisp Serrano Ham, Goats Cheese & Rocket Salad
Loin of Speyside Venison with New Potato Fondants,
Pea & Spring Onion Puree with Baby Carrots and a Blueberry & Port Jus
Trio of Strawberry Posset served in a Shot Glass, Strawberry Sorbet served with a Mini Strawberry Shortbread Tower with Crème Anglais
Scone Palace working in Partnership with Ginger Snap Catering
Best Independent Event Caterer 2012
Autumn Menu Selections
Menu Option One
Parma Ham with Celeriac Remoulade & Balsamic Glaze
Chicken Supreme Stuffed with Black Pudding with a Whisky Sauce
Apple Tart with Vanilla Ice Cream
Menu OptionTwo
Salad of Roquefort, Walnuts & Pear
Seared Guinea Fowl stuffed with Prunes with an Armagnac Sauce,
Potato Galette & Leeks
Dark, Milk & White Chocolate Terrine
Menu Option Three
Parsnip & Cumin Soup
Duck Breast with a Redcurrant Sauce, Baby Corn & Pea Puree with Roasted Baby Potatoes
Cranachan with Oatmeal Tuille Biscuits & Raspberry Coulis
Menu Option Four
Smoked Salmon with Brown Shrimps & Cauliflower Puree
Seared Fillet of Pork served with a Selection of Wild Mushrooms and an Apple & Sage Sauce,
Mashed Potato & Savoy Cabbage
Truffle Torte & Crème Fraiche
Menu Option Five
Duck Liver Parfait with Onion Relish
Monkfish wrapped in Pancetta served with Mashed Potatoes & Creamy Savoy Cabbage
Apple & Bramble Crumble with Pouring Cream
Menu Option Six
Salad of Buffalo Mozzarella, Avocado & Tomato with Fresh Basil and a Red Pepper Coulis
Seared Leg of Perthshire Lamb with Soy, Ginger, Honey and Coriander Sauce, Roasted Potatoes,
Green Beans & Glazed Parsnips
Plum & Almond Tart with Vanilla Custard
Menu Option Seven
Salad of Beetroot & Goats Cheese with Apple & Celeriac Garnish
Seared Fillet of Scottish Venison with a Port & Bramble Sauce,
Roasted Red Onions, Dauphinoise Potatoes & Curly Kale
Chocolate & Blueberry Roulade with Blackcurrant Coulis
Menu Option Eight
Langoustine with a Ginger, Spring Onion & Sauternes Sauce with a Broccoli Timbale
Seared Fillet of Perthshire Beef with Wild Mushroom and Parmesan Topping,
Rosti Potatoes & Parsnip Puree
Trio of Green Apple Sorbet, Mini Apple Crumble & Bramble Mousse
Scone Palace working in Partnership with Ginger Snap Catering
Best Independent Event Caterer 2012
Wedding Winter Menu Selections
Menu Option One
Parsnip & Cumin Soup with Crème Fraiche
Seared Corn Fed Chicken Supreme Stuffed with Leeks wrapped in Streaky Bacon, Potato Fondant,
Julienne of Carrot with a Crème Fraiche Sauce
Chocolate Delice with Salted Caramel & Vanilla Pod Ice Cream
Menu Option Two
Jerusalem Artichoke & Thyme Soup
Seared Pheasant Supreme Stuffed with Apricots, Pine Nuts & Sage,
Wrapped in Pancetta, Mashed Potatoes, Buttered Leeks & Parsnip Crisps with a Butter Sage Sauce
Baked Pear & Honey Tart with Cinnamon Cream
Menu Option Three
Spiced Red Onion & Beetroot Tarts with Crème Fraiche & Rocket
Trio of Pork with Crispy Pork Belly, Braised Pork Cheeks & Seared Fillet of Pork with an Apple Crisp,
Mashed Potatoes and Wilted Spinach with Shallots
Pistachio Macaroon with Pistachio Ice Cream & a Dark Chocolate Mousse
Menu Option Four
Salmon Fish Cakes with Homemade Tartar Sauce
Breast of Guinea Fowl with Creamy Winter Vegetables
Honey & Cardamom Sponge with Mange & Lime Cream with a Mango Sorbet
Menu Option Five
Potted Crab with Homemade Melba Toast
Seared Duck Breast with a Madeira and Morel Sauce, Parsnip & Potato Rosti, Roasted Butternut Squash and Wilted Spinach
Cinnamon Crème Brulee, Blood Orange Jelly & Grand Marnier Ice Cream
Menu Option Six
(Surcharge of £8+VAT per person)
Carpaccio of Venison with a Bramble Jelly & Micro Rocket
Roasted Monkfish with Pumpkin Puree& Wilted Spinach and Toasted Barley Sauce and Ceps
Chocolate & Chestnut Terrine with Kirsch Cherries
Menu Option Seven
(Surcharge of £8+VAT per person)
Langoustines with Serrano Ham, Pickled Apple Puree & Brazil Nuts
Roasted Loin of Venison with Jerusalem Artichoke Puree, Green Beans & Potato Rosti with a Red Wine Jus
Vanilla Panna Cotta with Coffee Extract & Cappuccino Ice Cream with Poppy Seed Tuilles
Menu Option Eight
(Surcharge of £8+VAT per person)
Braised Pork Cheeks with Seared Scallops & Apple Compote
Seared Fillet of Beef with Truffle Infused Potato Galette,
a Wild Mushroom Sauce with Purple Sprouting Broccoli & Baby Turnips
Trio of Vanilla Cupcake, Apple & Bramble Crumble Tartlets with Clotted Cream and Vanilla Macaroons
Scone Palace working in Partnership with Ginger Snap Catering
Best Independent Event Caterer 2012