Osprey Menus
Menu 1
A Smooth Chicken and Goose liver pate flavoured with rosemary and thyme accompanied by onion Relish and Melba Toast
Traditional Steak Pie and Flaky Pastry
Served with Crushed New Potatoes and Vegetables
Chocolate Tart and Vanilla Ice Cream and Drambruie Sauce
Tea Coffee and Mints
Menu 2
Vegetable and Lentil Soup
Slow Braised Steak with Forestiere Sauce of Bacon Lardons and Wild Mushrooms Served with Crushed New Potatoes and Vegetables
Chocolate Cheesecake and a Duo of Fresh Fruit Coulis
Tea Coffee and Mints
Menu 3
Cream of Watercress Soup
Fillet of chicken stuffed with traditional haggis, pomme puree with root vegetables and whisky cream sauce
Home Made Swiss Meringue with Chocolate Raspberry Sauce
Tea Coffee and handmade & Mints
Menu 4
Carrot and Coriander Soup
Breast of Chicken Filled with Haggis Served on a Whisky café Au Lait Sauce with Dauphinoise Potatoes, and a Bouquetiere of Vegetables
French Meringue Roulade and Chantilly Cream with Mango Coulis
Tea Coffee and Mints
Menu 5
Golden Vegetable Soup
Traditional Steak Pie Topped with Flaky Puff Pastry
Or
Breast of Chicken Soaked in A Chive Cream Sauce
Fondant Potatoes and Peas ala Françoise
Black forest Gateaux and Chantilly Cream
Tea Coffee and mints
Menu 6
Barley and Vegetable Soup
Braised Steak with a Red Wine and Rosemary Jus
Or
Baked Breast of Chicken with a Peppercorn Sauce
Presented with Fondant Potatoes and Roast Root Vegetables
Baked Apple Pie and Fresh Cream
Tea Coffee and mints
Menu 7
Turnip and Saffron Soup with Herb Croutons and Basil Oil
Navarin of Lamb
Or
Pan Fried Breast of Chicken Filled with Haggis and served on a light Scottish Wholegrain Mustard Cream
All Served with Chefs Selection of Vegetables and Potatoes
Strawberry Gateaux and Chantilly Cream
Tea Coffee and mints
Menu 8
Creamy Parsnip and Cumin Soup
Classic Beef Bourguignon
Or
Breast of Chicken Filled with Black Pudding and Served on a Whisky
Café Au Lait Sauce
All Served with Your Selection of Vegetables and Potatoes
Chocolate Cheesecake and Raspberry Coulis
Tea Coffee and mints
Menu 9
Ham Hock and Lentil Soup
Or
A Smooth Chicken and Goose liver pate flavoured with rosemary and thyme accompanied by onion Relish and Melba Toast
Slow Roast loin of Pork with Apple Sauce Fondant Potatoes and Peas ala Françoise and a Calvados Jus
Chocolate Tart and Vanilla Ice Cream and Drambruie Sauce
Tea Coffee and Mints
Menu 10
Smoked Salmon Tian with Rocket Salad and Chive Crème Fraiche
Or
A Light Asparagus Cream Soup with herb Sippets
Roast Sirloin with Forestiere Sauce of Bacon Lardons and Wild Mushrooms Presented with Fondant Potatoes and Turned Root Vegetables
Chocolate Cheesecake and a Duo of Fresh Fruit Coulis
Tea Coffee and handmade Shortbread
You might want to enhance your menu by adding in an intermediate soup course
Menu 11
Turnip and Saffron Soup with Herb Croutons and Basil Oil
Or
Wild Game Terrine with Highland Oatcakes and Onion Marmalade
Baked 8oz Salmon Steak With Minted New Potatoes French Beans and a Vermouth Cream Reduction
Home Made Swiss Meringue with Chocolate Raspberry Ripple
Tea Coffee and handmade Shortbread
Menu 12
Creamy Parsnip and Cumin Soup
Or
Seasonal Melon with Peppered Strawberries and Parma Ham
Roast Sirloin of Beef with a Roast Pan Gravy, Roast Potatoes and Roast Root Vegetables
Sticky Toffee Pudding and Butterscotch Sauce with Chantilly Cream
Tea Coffee and handmade Shortbread
Menu 13
Chilled fillet of Scottish salmon, marinated cucumber salsa, diced potatoes and yoghurt salad
Supreme of chicken with crushed leek, mustard mash, spinach, and red wine jus
Vanilla crème brulee with seasonal berry compote
Tea/Coffee and mints
Menu 14
FISH MENU
Fillet of smoked trout, compote of beetroot, leaf salad, poppy seed vinaigrette
Steamed fillet of salmon, crushed potatoes with tomato and chives, wilted spinach and lemon butter sauce
Tartlet of lemon meringue with a coulis of mixed fruit
Tea/Coffee and mints
Menu 15
Tomato and basil soup with crisp sippets (v)
Seared fillet of Rainbow trout, pesto mash with wilted pak choi and a chive cream sauce
Strawberry cheesecake, strawberry syrup
Tea/Coffee and mints
Menu 16
Sliced seasonal melon, ragout of seasonal fruits, raspberry syrup (v)
Loin of Orkney lamb, garlic polenta cake with red onion jam, baby vegetables, garlic and rosemary sauce
Iced parfait of chocolate and raspberry, red berry coulis and crisp tuille
Tea/Coffee and mints
Menu 17
Tartlet of red onion jam, glazed mozzarella, seasonal leaves and pink peppercorn dressing (v)
Roast rump of Perthshire lamb, pomme puree with cumin roasted parsnips, café au lait sauce
Bramley apple tartlet with a hazelnut crumble topping and cream anglaise
Tea/Coffee and mints
Menu 18
Salad of diced Charnwood cheese with sun blushed tomatoes and herb oil dressing (v)
Fillet of chicken stuffed with traditional haggis, pomme puree with root vegetables and whisky cream sauce
Lightly poached pears, baked custard with a hint of nutmeg
Tea/Coffee and mints
Menu 19
Terrine of smoked chicken and bacon, seasonal leaves with balsamic reduction
Seared fillet of sea bass wrapped in Parma ham with ratatouille, saffron mash, champagne beurre blanc
Raspberry panna-cotta with glazed honey pears, rich caramel sauce
Tea/Coffee and mints
Menu 20
Sliced smoked salmon, seasonal leaves and a lemon and dill dressing
Petit fillet of Scottish beef, cooked pink, crowned with confit of tomatoes, galette potato served with a tarragon and claret reduction stock
Dark chocolate marquis dusted with cocoa and topped with dark chocolate curls
Tea/Coffee and mints
Menu 21
Hand Dived West Coast Scallops on Stornaway Black Pudding with a Heather Cream Whiskey Liqueur,
Tornados Rossini (Filled Of Scottish Beef Served on herb Crouton with Goose-liver Pate and a Madeira Jus
All served with fine beans in Smoked Bacon, Fondant Potatoes and Carrot Purée.
Bramley Apple Tartlet with Hazelnut Crumble and Tablet Ice Cream and Spun Sugar Twirls.
Tea Coffee and Petite Fours
Important Notice: Staff Service charges will apply for smaller numbers.
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.