Balvonie Menus
Loch Striven Menu
Amuse Bouche
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Seasonal Melon with Parma Ham, Wild Raspberries and Cinnamon Syrup
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Pan Seared Sea Bass with Fettuccini and Saffron Butter Sauce
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Medallion of Beef Fillet Served en Croute topped with Chicken and Gooseliver Pate, Served with Fondant Potatoes, Turned Root Vegetables and a Madeira Jus
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Lemon Tart and Dark Chocolate Tuille
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A Selection of Arran Cheese with Grapes Celery and Water Biscuits
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Tea and Coffee Handmade Shortbreads
Loch long Menu
Amuse Bouche
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Scottish Lobster and Crayfish Bisque
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Lemon Refresher
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Pan Fried Breast of Gresshingham Duck with Dauphinoise Potato Glazed Vegetables and a Sherry Jus
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Chocolate Tart and Raspberry Sauce with Chantilly Cream
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A Selection of Scottish Cheese with Grapes Celery and Oatcakes
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Tea and Coffee and Homemade Tablets
Loch Fyne Menu
Amuse Bouche
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Hot Roast Smoked Loch Fyne Salmon and Apple Salad with a Toasted Walnut oil & Dill Dressing
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Champagne Sorbet
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Medallion of Scottish Venison wrapped in Savoy Cabbage with a Lentil and Bacon Mousse, served with Seasonal Root Vegetables and Rosemary Potatoes
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Raspberry Cranachan and Tablet Ice Cream
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A Selection of Scottish Cheese with Grapes Celery and Cheese Biscuits
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Tea Coffee and Petit Fours
The Holy loch Menu
Amuse Bouche
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Smoked Scottish Salmon Herb Blinis Crème Fraiche and Purple Basil Dressed in a Prawn and Dill Foam
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Pear William and Star Anise Sorbet
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Medallion of Chicken Filled With Stornoway Black Pudding with Pesto Mash and Roast Vine Tomato, surrounded in a Basil Jus
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Individual Fruit Pavlova and Mango Coulis
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Tea and Coffee and Homemade Sweet Tartlets
These menus are designed for parties of no less than 18 people
Isle of Skye Dinner Menu
Lentil and Ham Hough Soup
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Slow Braised Steak with Forestiere Sauce of Bacon Lardons and Wild Mushrooms Served with Mustard Mash and Roast Root Vegetables
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Traditional Apple Slice and Vanilla Ice Cream
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Tea and Coffee Handmade Shortbreads
The Isle of Arran Dinner Menu
Homemade Chicken and Goose Liver Pate Flavoured with port and Brandy Served with Garlic Bread
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Roasted pork loin with pink peppercorn sauce potato gratin and purple sprouting broccoli
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Profiteroles Filled with Chantilly Cream And topped with Butterscotch Sauce
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Tea and Coffee and Mints
Isle of Bute Dinner Menu
Seasonal Melon Mango Sorbet and Raspberry Coulis
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Roast Sirloin of Beef With Yorkshire Pudding and Horseradish Gravy, Served with Fondant Potatoes and a Selection of Buttered Vegetables
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A Selection of Scottish Cheese with Grapes Celery and Cheese Biscuits
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Tea Coffee and Petit Fours
The Isle of Eriska Dinner Menu
Cream of Golden Vegetable Soup Topped with Crispy Croutons
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Fillet of chicken stuffed with traditional haggis, Served with Pomme Puree and Glazed Carrots with a Heather Cream whisky Sauce
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Home Made Swiss Meringue with Wild Strawberries and Raspberry Sauce
Tea Coffee and & Mints
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Our menus are designed to give you a flavour of Scottish produce at its best. We are happy to cater for smaller parties however a minimum order fee will apply.
Additional Menu Options
Wedding selector canapé options
Smoked trout and horseradish on rye
Dipped strawberries and cherries
Ogden melon and Parma ham wraps
Egg and chorizo crostini
Selection of topped blinis
Minted pea parmesan tacos
Basil cream cheese filled cherry tomatoes
Liquid Canapes
Haggis bon bon in a whisky veloute
Queen scallops in a Thai Broth
Starter Options
Carrot and ginger soup
Roasted tomato and red pepper soup
Lentil and smoked bacon soup
Robert Alexanders Haggis, neeps and tatties, leek and whisky cream
Ham Hough Terrine, red onion and chilli marmade, oatcakes
Smoked chicken and apple salad, toasted walnut oil dressing.
Main Course Options
Roasted pork loin, pink peppercorn sauce, potato gratin, purple sprouting broccoli
Roasted leg of lamb with Moroccan spices, warm courgette and chick pea salad, flat breads
Roasted Scottish Rib Eye, creamy mustard mash, seasonal root vegetables, horseradish
Chicken breast, lemon, thyme and garlic, leek mash potatoes, cherry tomato sauce
Seared salmon fillet, tartar potato cake, dill hollandaise, buttered asparagus
Wild mushroom and broccoli strudel, herb leaf salad, rosemary baby potatoes
Dessert Options
Dark chocolate beetroot cake, poached pear and crème fraiche
Raspberry cranachan, tablet ice cream
Apple and cinnamon tart, honey and vanilla yoghurt
Butter shortbread, strawberries, heather honey cream, strawberry sorbet
Lemon tart, chantilly cream
Dark chocolate tart, pistachio cream, fresh raspberries
We are happy for you to mix and match to design your own menu, should you need any help in doing so please don’t hesitate contacting us on the number provided
We Cook, You Heat and Serve
3 Course Menu selector options
Soups
Cream of Vegetable
Carrot and Coriander
Leek and Potato
Tomato and Basil
Lobster Bisque*
Cream of Cauliflower
Main Course Options
Chicken ala King
Chicken Chausseur
Fricassee of Lamb
Braised Steak
Steak Pie
Baked Salmon**
Chicken Curry (traditional or Indian, Hot or Mild)
All served with vacuum sealed vegetables and potatoes.
Desserts
Lemon Tart**
Black forest Gateau
Frangipane and apple tart
Dark Chocolate Tart*
Lemon Posset
Orange Posset
Chocolate Gateau
Disclaimer
- We require a minimum of 48hrs notice for cancellations otherwise payment in full will be required.
- Weather permitting we will endeavour to honour all bookings, management decisions are final
- Non-refundable deposits should be paid in advance.
- A list of ingredients can be provided on request when booking
- We cannot guarantee that traces of nut are not present within the food.
Payment Details: All cheques should be made payable to Osprey Catering, Scotland LTD, a minimum of 7 days prior to events. Cash payments should be made in full 48hrs prior to the event.