The Milton Function Menu Selector
Menu Selections 2009
(For Outside Catering add 15%)
CANAPES
INTERMEDIATE
FISH & SHELLFISH
MEAT, POULTRY & GAME
VEGETARIAN
DESSERT
BUFFETS
CANAPES
HOT HAGGIS SAVOURIES
CROSTINI WITH ROQUEFORT AND PEAR
SMOKED SALMON BLINIS AND CREME FRAICHE
ASPARAGUS SPEARS WITH PARMA HAM
(subject to seasonal availability – imported available at a supplement)
DUCK LIVER PARFAIT ON MINI OATCAKES
SOY AND HONEY CHIPOLATAS
SMOKED SALMON CRUSTADE
CHILLED WATERMELON WITH BALSAMIC REDUCTION
PEPPERED BEEF FILLET SKEWERS
MINIATURE TOMATO, BASIL & FETA TARTLETS
3 CHOICES £4.95
5 CHOICES £7.50
7 CHOICES £8.95
STARTERS £6.95
BAKED CROTTIN OF GOATS CHEESE ON TOASTED FOCCACIA
with Roasted Mediterranean Vegetables and Aged Balsamic reduction(V)
RILLETTES OF HOMECURED, FRESH & SMOKED SCOTTISH SALMON
with Pickled Cucumber & Parsley Oil
ASPARAGUS THREE CHEESE TARTLET
with Rocket Salad (V) (available May/June)
SEARED KING SCALLOPS
with a Butternut Squash Puree, Red Pepper & Star Anise Sauce (£4 supplement)
SMOKED DEESIDE SALMON
with Shallots, Capers, Lemon & Black Pepper
SALAD OF PLUM TOMATOES & BUFFALO MOZZARELLA
with Air Dried Ham, White Anchovies & Fresh Basil Pesto
(Ham & Anchovies can be omitted for vegetarians)
WARM FILLET OF HOT SMOKED SALMON
Roasted Corn & Avocado Salsa
PARFAIT OF FREE-RANGE CHICKEN LIVERS
flavoured with Brandy and Port, Whipped Butter and served with Warm Brioche
CROWN OF MELON
with Parma Ham and Mango & Basil Dressing (V)
WHOLE ROASTED BONELESS QUAIL
on Celeriac Puree with Caramelised Swede and Thyme Jus (end Sep to March)
GATEAUX OF HAGGIS, NEEPS & TATTIES
with Whisky Broth (£2 supplement)
PRESSE OF CONFIT FREE RANGE CHICKEN
with Mustard Dressing & Pickled Wild Mushrooms
CARPACCIO OF SEARED LOCAL VENISON
Date Chutney, Toasted Cashews & Bitter Chocolate Oil
(£3 supplement out of season – available end Sep – Mar)
PRESSED GAME TERRINE
with Balsamic Tomato Chutney, Port & Redcurrant Reduction (contains only seasonal game)
SOUPS £4.50
TRADITIONAL SCOTCH BROTH vegetarian also available
CARROT AND CORIANDER WITH CRÈME FRAICHE (V)
ROASTED PEPPER AND TOMATO (V)
CREAM OF WILD MUSHROOM
TRADITIONAL CULLEN SKINK (£1 supplement)
VINE TOMATO AND FRESH BASIL (V)
ROASTED PARSNIP with honey & mustard
ASPAragus & green pea veloute available May/June(V)
green pea with smoked bacon
roasted butternut squash with parmesan (v)
cauLIFLOWER & CUMIN
WHITE ONION & CIDER
INTERMEDIATES
(any soup can be chosen for an intermediate course)
A SELECTION OF SORBETS AND GRANITÉ £3.00 each
As well as the ‘usual’ flavours we can provide some alternative suggestions
LEMON AND LIME; WILD BERRY; GIN & TONIC;
SLOE GIN & STRAWBERRY; MELON & GINGER; VODKA RED BULL
OTHER FLAVOURS AVAILABLE ON REQUEST, OR TELL US YOUR FAVOURITE!
(Prices may be subject to ingredient availability)
FISH and SHELLFISH
PAN FRIED SALMON ESCALOPE
with Saffron & Tomato Risotto in a Prawn, Dill and Butter Sauce £16.95
GRILLED FILLETS OF RAINBOW TROUT
with Salsa Verde, Warm Potato and Red Onion Salad £16.90
SAUTEED FILLETS OF SEABASS
Ravioli of Seafood with a Mussel & Fennel Velouté £20.50
GRILLED PAVE OF NORTH SEA HALIBUT
Roasted Sweet Peppers and Star Anise Sauce £17.50
STEAMED RIBBONS OF SOLE
Fresh Asparagus Tips in a Lemon, Prawn & Chive Butter Sauce £18.90
(asparagus available May/June)
BAKED FILLET OF COD
wrapped in Sage & Parma Ham, Puy Lentils Ragout
with Cabernet Thyme Reduction £17.95
MEAT, POULTRY and GAME
FREE RANGE CHICKEN
SUPREME (£17.50)
BALLOTINE (£15.90)
filled with Apricot and Thyme Mousse and served with
Dauphinoise Potatoes & Café au Lait Sauce
ROAST SCOTTISH ASSURED BEEF
with Gratin Potatoes, Glazed Shallots & Wild Mushrooms
SIRLOIN £22.50 RIBEYE £22.50
SEARED FILLET STEAK £28.95
SEARED VENISON LOIN
Pommes Fondant, Braised Red Cabbage and Cassis Jus £25.50
(available end Sep – Mar, £6 supplement out of season)
ROAST CHUMP OF DORNOCH LAMB
Gratin Potatoes in Rosemary & Redcurrant Jus £18.50
BREAST OF BARBARY DUCK
in a Ginger and Orange Jus £17.50
BREAST OF CHICKEN
set on a Wild Mushroom Risotto & Tarragon Sauce £16.95
ROASTED WILD SCOTTISH PHEASANT
Parsnip Mash, Braised Sultanas and Juniper Jus £21.95
(available Oct – Feb/Mar)
Vegetarian £15.75
OPEN RAVIOLI OF CHAR GRILLED MEDITERRANEAN VEGETABLES
layered with Fresh Pasta, Basil Oil and Aged Balsamic
OVEN ROASTED VINE TOMATOES
with a Red Onion & Basil Tartlet and Nicoise Salad
SMOKED CHEESE AND VEGETABLE STRUDEL
with a French Bean and Olive Salad, warm Tomato and Basil Fondue
TOMATO CONFIT RISOTTO
Sauteed Baby Spinach with Wild Mushrooms and Parmesan
THREE CHEESE OR SPINACH & RICOTTA TORTELLINI
bound in a Brandy & Mushroom Sauce with a Herb Crumb
DESSERTS* £6.50
GLAZED LEMON TART
with Cassis Sorbet and a Berry Compote
FRESH RASPBERRY CRÈME BRULEE
with Lace Biscuits and Homemade Sorbet
(raspberries available Jun – Sep)
PETIT POT AU CHOCOLAT
with a Drambuie Cream
PECAN PIE
with Rum & Raisin Ice Cream
DARK CHOCOLATE & RASPBERRY MARQUISE
with Orange Sorbet
(raspberries available Jun – Sep)
WHITE & DARK CHOCOLATE PARFAIT
on a Coffee Bean Sauce
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5QH
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