Autumn Selection
Speciality breads and crackers
Foie gras en robe
Smoked venison crostini
Mosaic of shellfish with lime and crème
Feta and smoked aubergine and pimento with roquette pesto
Smoked hare with apple and cinnamon relish
Scotch beef in a mini Yorkshire pudding
Sweetcorn cake with smoked aubergine caviar
Mosaic of foie gras and partridge with pear and walnut brioche
Spoons
Roasted fillet of hare with pancetta served on a quince chutney
Shellfish suspended in lobster consommé with chervil and saffron
Goats’ cheese brûlée with artichoke barigole and olive tapenade
Carpaccio of smoked monkfish with spring onions, pickled ginger and cucumber served with wasabi cream and soy
Warm sips, shots and shells
Lightly spiced pumpkin and coconut sip with curry oil
Consommé of pheasant with tarragon, foie gras and herb dumpling
Shellfish bouillabaisse with saffron rouille
Jerusalem artichoke and white onion soup with smoked haddock foam
King prawn with cauliflower and truffle cream
Pumpkin and cardamom sip with orange and coriander
Volute of smoked haddock
Oysters “Can Can” style
Crispy hot oysters served on a horseradish and tomato cream, served in their shell
Skewers
Sticky Angus beef with sesame oil and baby onions
Crinan scallop wrapped in prosciutto ham with piquillo pepper dip
Fragrant spiced chicken with garlic, ginger, sweet chilli and coriander
Pumpkin and pecan frita with Mull cheddar and herb crème frâiche
Flambé of Angus beef in Lagavulin peppercorn sauce
Confit Fife pork belly
Monkfish with orange and lemongrass
Red mullet with pancetta
Pancakes and savoury cakes
Peppered lamb with olive tapenade and roasted peppers served in a pancake
Hot smoked salmon with pickled ginger mango and roquette leaves
Thai fishcakes with crispy coconut shell
Szechuan vegetable and cashew nut pancake with plum sauce
Smoked Highland venison in a savoury pancake
Crisp confit of rabbit
Buckwheat blini “Muscovite Style”
Thai fish cake
Soused vegetable and walnut pancake
Tarts
Crab, ginger and lemongrass tarts with parsley and caper rémoulade
Mini choux bun with goose liver and truffle
Eggs and bacon tartlet with chive mascarpone
Mini caper and polenta muffin with avocado and chick pea puree
Cones and pots
Mini pheasant pot with foie gras and truffle
Smoked venison with muesli of pears, hazelnuts and chestnuts with pesto
Sashimi of tuna with wasabi spring onion and ginger served in a cone
Dessert
Pumpkin and pecan tart
Mini baked baby pear
Calvados apple and vanilla custard
