Click here to load reader

Conference Food and Drink

  • View
    217

  • Download
    0

Embed Size (px)

DESCRIPTION

Conference Food and Drink

Text of Conference Food and Drink

  • Food and DrinkDepending on the size and duration of your corporate event, there are two ways to go about catering for it. Yes, more decisions, but these are the fun ones. Order from our set menus, or tailor one specifically for your delegates. Citrus, shellfish or dairy, just let us know what your delegates need (or dont) so we can cater for any specific dietary requirements. Whet your appetite with a look at our menus. See inside for: Lunch menus Banqueting menus Canaps menu

    OR SURPRISE YOUR DELEGATES WITH SOMETHING A LITTLE DIFFERENT :

    Mid-morning smoothie?

    Popcorn before the corporate video?

    Tuck-shop of childhood favourites?

    Pizza, cupcakes: its all do-able

    0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m

  • Food and Drink

    Sample working lunch menu (included in your meeting package have a working lunch in your meeting room or in one of our restaurants if you prefer)

    SoupCarrot, Heather Hill honey and coriander soup (v)Bread roll and butter

    SandwichesChicken Caesar flour tortilla wrapSmoked Scottish salmon, lemon mayo and rocket on multi-seed breadHam, Romaine lettuce and mayo baguetteMarinated vegetable and caramelised balsamic onion confit on multi-seed bread (v)Brie, cranberry and spinach on white bloomer bread (v)

    Seasonal fresh fruit bowlFreshly brewed coffee and tea

    Why not add an additional treat to your delegate package? Our most popular requests are for:

    Additional refreshment breaks, with freshly brewed coffee and tea

    served with a bacon roll ~ 4.50

    served with a pastry or cake ~ 3.50

    served with biscuits ~ 2.95

    or why not complement one of your scheduled refreshment breaks

    with one of the following:

    bacon roll (or vegetarian alternative) ~ 2.50

    fruit kebab ~ 2.95

    Sample buffet lunch menu (included in your meeting package)

    Hot itemsMarinated chicken breast with roast garlic and lemon cream sauce (gf)Sea bass fillet with stir fried vegetables and sweet chilli sauce (gf)Buttered minted potatoes (v) (gf)Four cheese tortellini and roast butternut squash, sage butter (v)Panache of seasonal vegetables (v) (gf)

    SaladClassic Caesar saladNew potato and chive salad (v) (gf)Citrus spiced cous cous (v)Mixed leaf salad (v) (gf)Vine tomato and basil salad (v) (gf)

    Classic dressing (gf)Balsamic and Ferneyfold Farm rapeseed oil dressing (gf)

    DessertsStrawberry cheesecake (v)Mini duo of chocolate and orange tart, vanilla anglaise (v)

    Seasonal fresh fruit bowlFreshly brewed coffee and tea

    StarterAssiette of melon with exotic fruit and ginger syrup (v) (gf)

    MainScottish chicken breast stuffed with haggis and served with skirlie potato, glazed seasonal vegetables and whisky caf au lait

    DessertCrieff Hydro crme brle, Atholl Brose shortbread

    Freshly brewed tea and coffee served with tablet

    Add a soup course for 4.50

    Our Executive Head Chef, Bruce Price, and his team have carefully selected some dining options which were sure your delegates will love. Choose from one of their three recommended menus (prices are per person and include private dining room hire), or if you prefer, you can create your own. If youd like Chefs help to create a menu thats truly unique just ask!

    Chicken liver pt, Dalchonzie Farm chutney and toasted oat brioche

    Cullen skink tartlet (baby leek, smoked haddock and potato), parsley crme fraiche

    Crispy goats cheese, balsamic beetroot and butternut squash salad (v)

    Scottish wild mushroom fricasse on grilled brioche with petit salad (v)

    Choice of soup

    Roast free-range chicken breast, goose fat roast potatoes, glazed seasonal vegetables and gravy (gf)

    Baked escalope of Shetland salmon with a soft herb and lemon crust, fennel and potato rosti cake, buttered greens and a lemon butter sauce

    Rump of Dornoch lamb, roasted garlic potato pav, roast root vegetables and rosemary emulsion (gf)

    Tenderloin of Ayrshire pork, potato and parsnip cake, Vichy carrots and cider sauce (gf)

    Scottish chicken breast cock-a-leekie mousse, skirlie potato, glazed seasonal vegetables and a whisky cream sauce (gf)

    Chocolate marquise, chocolate sorbet, raspberry pure

    Eton mess (crushed meringue, vanilla cream and fresh raspberries) (v) (gf)

    Apple and ginger tart, honeycomb ice cream

    Iced Drambuie parfait, caramelised orange

    MENU 1 35.00 Alternative Starters Alternative Mains Alternative Deserts

    0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m 0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m

    Banqueting menusLunch Menus

    Post lunch energiser

    Ask about our free post-lunch indoor activator sessions

  • StarterHot smoked Shetland salmon, traditional garnish (capers, red onion, crme fraiche and lemon) with malt bread

    MainTraditional 6oz fillet of scotch beef Wellington, dauphinoise potato, with Claret gravy

    Supplement 3.50 per head for 8oz fillet

    DessertCranachan cheesecake with Drambuie ice cream

    Freshly brewed tea and coffee served with locally handmade chocolates

    Add a soup course for 4.50

    Scottish oak smoked salmon, classic garnish (red onion, crme fraiche, lemon and caper) and malt bread loaf

    Pressed duck, prune and sloe gin terrine, Dalchonzie Farm sweet tomato chutney and toasted brioche

    Steamed sea bass fillet with crab and chive mousse and a champagne sauce

    Perthshire venison carpaccio, roast pear salad and hazelnut dressing (n)

    Pressed terrine of Ayrshire ham and parsley, piccalilli

    Choice of soup

    Roast fillet of Scottish beef, swede and potato gratin, Scottish wild mushroom, Glenturret malt whisky cream sauce

    Roasted loin of Highland venison, confit red cabbage, caramelised pear, roast root vegetables and pickled walnuts (n)

    Fillet of North Sea cod with a lemon and herb crust, young garden vegetables, crayfish colcannon, red wine hollandaise sauce

    North sea halibut fillet, saffron mashed potato, smoked pancetta and savoy cabbage, roasted butternut squash pure and champagne sauce

    Rack of Dornoch lamb, ratatouille vegetables, dauphinoise potato and rosemary emulsion

    White chocolate and raspberry mousse, Drambuie and raspberry sorbet

    Scottish Orkney Fudge parfait with Atholl Brose madeleine

    Trio of chocolate, gingerbread ice cream

    Scottish berry and champagne jelly terrine (spring and summer only)

    Selection of Scottish cheeses, Dalchonzie chutney, grapes, oat cakes

    MENU 3 45.00 Alternative Starters Alternative Mains Alternative Deserts

    StarterHouse cured gravadlax Shetland salmon, classic garnish (red onion, crme fraiche, caper and lemon) (gf)

    MainRoast Sirloin of Scottish beef with mustard honey crust, thyme fondant potatoes, roast root vegetables and gravy

    DessertClassic lemon tart, cured lemon crme, Drambuie sorbet

    Freshly brewed tea and coffee served with fudge

    Add a soup course for 4.50

    House cured gravadlax Shetland salmon, Blairgowrie herb and potato salad, lemon salsa verde (gf)

    Cock-a-leekie terrine (baby leek, chicken and prune), parsley mayo

    Tower of haggis, neeps and tatties with a Famous Grouse malt whisky cream

    Tian of crayfish, prawn and avocado, wasabi mayonnaise

    Confit of Ayrshire pork terrine, Dalchonzie Farm beetroot and apple chutney

    Choice of soup

    Roast Sirloin of Scottish beef in a mustard honey crust, woodland mushrooms, thyme and dauphinoise potato, glazed green vegetables and port wine jus

    Steamed sea bass fillet with Oban crab and chive mousse, saffron potato pure, glazed seasonal vegetables and champagne sauce

    Roast Ayrshire pork rack with Arran mustard and herb crust, fondant potato, roast root vegetables and cider emulsion

    Roast breast of duck, vanilla mash potato, caramelised parsnip and lime jus

    Free range chicken breast coq au vin, mashed potato and glazed French beans

    Classic lemon tart, cured lemon crme, buttermilk ice cream (v)

    Vanilla cheesecake, confit of strawberries

    Raspberry cranachan with Drambuie ice cream

    White chocolate Glayva mousse, berry compote

    MENU 2 40.00 Alternative Starters Alternative Mains Alternative Deserts

    0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m 0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m

    Spice it up

    Outdoor dining? BBQs? Just ask. Or for a dinner to remember, talk to us about unique experiences we can incorporate. Circus acts, bands, magicians, specialist entertainers or DJs well do the scouting around so you dont have to.

  • Chicken liver parfait on mini toasted bread with tomato chutney

    Haggis bon bon with Arran mustard dip

    Shetland smoked Scottish salmon mousse, mini blinis and chive crme fraiche

    Goats cheese and cherry tomato en croute (v)

    Rare roast beef and spiced tomato chutney tartlet

    Baked baby potato with chive and sour cream fondue (v) (gf)

    Duck and hoisin spring rolls

    Sun blushed tomato and pepper mini pizza with mozzarella (v)

    SpoonsSeared Scotch beef with sesame seeds, chilli and spring onion (gf)

    Shetland salmon tartare, pickled ginger and cucumber (gf)

    Sun blush tomato and basil risotto, parmesan shavings (v)

    DessertsMacaroon selection (pistachio, chocolate, lemon, raspberry, coffee and vanilla) (v) (n)

    Seasonal fruit dipped in dark, milk and white chocolate (v) (gf)

    0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m

    The best ingredients

    We work closely with our local suppliers. Its not just because theyre our friendly neighbours but its also because they offer the finest and freshest ingredients for you to enjoy it just makes sense.

    Vegetarian Options CanapsChoose any four canaps for 6.95 per personStarters

    Crispy goats cheese, balsamic beetroot and watercress salad (v)

    Scottish wild mushroom fricasse on grilled brioche with petit salad (v)

    Vine tomato and mozzarella salad with basil and wild rocket pesto (v) (n) (gf)

    Vegetarian parmesan gnocchi, tomato and basil vierge (v)

    Mains

    Roasted five spiced butternut squash, spinach and parmesan crumble tart with hollandaise sauce (v)

    Asparagus and pecorino tortellini, baby spinach, parmesan shavings and roasted cherry tomato confit (v)

    Wild mushroom Wellington, fine ratatouille vegetables, wilted spinach and herb cream sauce (v)

    (v) suitable for vegetarians (n) may contain nuts/nut oil (gf) gluten free

    A glass of sparkling wine + top up on arrival

    1 glass of wine + 2 top ups during dinner

    Your guests will be offered a choice of white, rose or red wine to accompany their meal

    A glass of sparkling wine + top up on arrival

    1 glass of wine + 2 top ups during dinner

    A glass of Fantinel Prosecco + top up on arrival

    1 glass of wine + 2 top ups during dinner

    A glass of Duval Leroy Paris champagne + top up on arrival*

    1 glass of wine + 2 top ups during dinner

    Premium wines to select from include: New Zealand Sauvignon Blanc Petit Chablis Cotes du Rhone Spanish Rioja

    *Upgrade to Taittinger at 8.00 per person

    Package A ~ 17.95 Package B ~ 19.95 Package C ~ 22.95 Package D ~ 27.95

    Drinks packages

    Please select up to two wines from the following grape varieties

    White Pinot Grigio Sauvignon Blanc ChardonnayRed Cabernet sauvignon Syrah Merlot Rose Pinot Grigio White Zinfandel

    Arrival drinks - something a little differentSome of your guests may prefer an alternative to sparkling wine or champagne. Were happy to help. We can offer all these drinks at no extra charge: choose from sparkling elderflower, non-alcoholic fruit punch, Appletiser, Grapetiser, bottled beers, Pimms, Famous Grouse whisky, sherry, wine or fruit punch.

    All prices include VAT.

    0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m

  • 0 1 7 6 4 6 5 1 6 8 0 h y d r o m e e t i n g s . c o m