These are sample function menus, but we also do finger buffets, knife and fork buffets, and outside catering.
Submitted by content manager on Mon, 09/21/2009 - 12:11
Starters
Soup of the Day
Sparkling Melon and Lime Cocktail
Loch Dunvegan Crab Salad
Main Courses
Roast Sirloin of Beef with Traditional Trimmings
Salmon Fillet served with Lemon Couscous in a Basil and White Wine Sauce
Roasted Vegetable and Pinenut Filo Pastry Parcel served with Redcurrant and Wine Sauce
Desserts
Chocolate and Hazelnut Meringue Roulade
Apple, Mango and Sultana Crumble
Selection of Ice Creams
Cheese and Biscuits
Starters
Soup of the Day
Macleod’s of Stornoway Black Pudding served with Apple Salad and a warm Honey and Mustard Vinaigrette
Loch Dunvegan Langoustines served with Marie Rose Sauce and Local Salads
Olive and Brie Tart
Main Courses
Roast Turkey served with Traditional Trimmings
Roasted Duck served with Spiced Orange Sauce and Mashed Potatoes
Venison Fillet served with Parsnip Puree, Button Mushrooms and Black Pudding
Potato, Fennel and Mushroom Gratin with Camembert and Cranberry Sauce
Desserts
Chocolate, Orange and Pinenut Tart
Vanilla and White Chocolate Pannacotta with Strawberries
Selection of Ice Creams
Cheese and Biscuits