ST MUNGOS FESTIVAL.
Traditional Scottish brief.
Dill Marinaded Finnan Haddies with Slivers of Macerated Neep
Clove and Honey Roasted Ayrshire Ham (on the bone) with Apple Rowan Sauce
Brandade of Shetland Salt Cod on Oatmeal Bannocks
Scottish Salmon poached in a White Wine, black peppercorns and Juniper Brae
Rosemary and Thyme scented Egg Tartlets with fragrantly Spiced Pear
Watercress, Mushroom and Walnut Roulade, slaistered with Soured Cream
Stravaigin's own Hot Scottish Smoked Salmon with Pickled Leek Relish
Traditional Dunlop Cheddar with Quince Jelly and Fruit Bread
Roasted Shoulder of Argyllshire Mutton stuffed with Pickled Walnuts and Rosemary
A Terrine of Spinach, Brocolli, Crowdie and Herbed Tatties
BUFFET SAMPLE MENU
Starters
Oriental style salmon ceviche
Dill marinaded Finnan haddie with quails egg and slivers of macerated neep
Saigon spring rolls (fresh not fried), beansprouts, organic leaves, sliced mango,
crab with a lightly spiced plum dip
West Coast mullet sushi with light soy and wasabi
Brandade of Shetland salt cod on oatmeal bannocks
48 hour marinated Chinese style duck wrapped in an egg pancake
Sherry marinaded Mediterranean vegetables
Main Courses
Stravaigin's own hot smoked salmon with soused leek relish
Clove and honey roasted Ayrshire ham (on the bone) with apple and pineapple sauce
Rosemary and thyme scented tartlets filled with fragrantly spiced pear
Lebanese herbed cornfed chicken filled with muhumarama
Mechoui-Roast leg of Argyllshire lamb macerated in cumin, cloves and garlic
Roast shoulder of Argyllshire mutton stuffed with picked walnuts and rosemary
Salads
Taboulleh couscous laced with flat leaf parsley, apricots and olive oil
Salad of sweet potato infused with ginger and cumin
Mixed leaves with lemon and dijon mustard vinaigrette
Beetroot, apple, chashew and tarragon yoghurt salad
Sweets
Exotic Fruit salad with chilli and lemongrass syrup
Orange and cointreau syllabub with candied clementines
Belgian dark chocolate and brandy mousse
Selection of Scottish cheeses with bannocks and quince jelly
FINGER BUFFET SAMPLE MENU
Thai Hot and Sour Fish Broth
Crisp Polenta Squares topped with Home Dried Tomato, Butterbean and Basil Salad
Herby Brioche with a Mound of Traditional Hellenic Salad (Cucumber, Feta, Red Onion and Plum Tomato)
North African Harrisa marinated Mixed Vegetable Brochette
Cucumber and Avocado Nori Rolls with Wasabi and Soy Dipping Sauce
Coriander, Sesame and Lime Dressed Glass Noodle Salad
Oriental style Salmon Ceviche
Stravaigin baked Baby Pitta with a Creamy Mound of Minted Fava
Traditional Arabian Taboulleh packed with Flat Leaf Parsley and Olive Oil
Bloody Caesar Oyster Shots
Mini Crab and Noodle Pancakes with Thai Salad and Duck Breast
Split Medjool Dates stuffed with Dukkah Cous Cous and Pancetta Wafers
Parsley and Walnut Pesto Boccochini with Bloody Mary Cherry Tomatoes
Tuna Ceviche on Jamaican Corn Bread & Chilli-Ginger Popcorn
Cuban Pork Tenderloin skewers with Sour Orange Mojo
Classic Steak Sandwich with Roasted Corn and Onion Relish
Sausage, Bacon, Mushroom and Cherry Tomato Muffin with Quail Egg
Chicken Caesar Salad in Filo Cup
Watermelon Gazpacho Shots with Lime marinated Queen Scallop
Sesame-crusted Jasmine Rice Ball stuffed with Shrimp and Pork
Baby Thai Eggplant with Babaganoush, Olives & Feta
JO MALONE
Basil Dressed Pink Grapefruit, Pata Negra Ham and Manchego Salad
Elderflower & Hendricks Gin Wild Salmon Gravadlax with Pea Bilini
Juniper Venison Carpaccio on Bannocks with Orange Blossom Poached Pear
King Scallop Ceviche, Grapefruit & Ginger Salsa (served in their shell)
Wild Mushroom, Asparagus & Parmesan Tartlets
Spiced Vietnamese Shredded Green Mango, Mandarin & Chillied Peanut Salad on a Wonton Crisp
Belgium Dark Chocolate Tart with Brandied Fig Compote
Lavender & Blueberry Crème Brulée
Billecart-Salmon, Brut Reserve, NV Champagne
Highland Spring Mineral Water
Ginger & Lemon Verbena Cosmopolitan
Mint & Bergamot Lemonade
JAEGGAR
Applewood Smoked Cheddar, Truffled Mascarpone, pickled Onion Compote on Fruit Scone
Perthshire Chanterelle, Cep & Asparagus Tart, Beetroot Tuille
Baby Cucumber, Duck Egg & Open Cress Sandwich
Corn Fed Chicken & Rowan Roast Ham Pies
Roast Aberdeen Angus Beef, Horseradish & Pancake
Rosemary Smoked Duck, Parsnip Puree
Pale Smoked Haddie Tartlets
Pimms Crab Cocktail
Soused Summer Isle Queen Scallop, Piquant Leeks
Earl Grey Smoked Halibut, Melba Toast & Sevruga
ARMANI
Laap , the classic Loation chicken morsel and wood ear mushroom salad
West coast salmon sushi
Stravaigin's chicken and prawn won ton
Sweet chilli marinaded catfish skewered with lemon grass
Oriental style shredded duck wrapped in a Chinese crepe
Fountains of mangoe leaves and fresh herbs dressed with a chillied citrus dressing
Cucumber and pickled vegetable sushi
Steamed bamboo and seafood dim sum
SAMPLE BUFFET MENU FOR TOP SHOP LAUNCH
Bloody Caesar Oyster Shots
Mini Crab and Noodle Pancakes with Thai Salad and Duck Breast
Split Medjool Dates stuffed with Dukkah Cous Cous and Pancetta Wafers
Parsley and Walnut Pesto Boccochini with Bloody Mary Cherry Tomatoes
Tuna Ceviche on Jamaican Corn Bread & Chilli-Ginger Popcorn
Cuban Pork Tenderloin skewers with Sour Orange Mojo
Classic Steak Sandwich with Roasted Corn and Onion Relish
Sausage, Bacon, Mushroom and Cherry Tomato Muffin with Quail Egg
Chicken Caesar Salad in Filo Cup
Watermelon Gazpacho Shots with Lime marinated Queen Scallop
Sesame-crusted Jasmine Rice Ball stuffed with Shrimp and Pork
Baby Thai Eggplant with Babaganoush, Olives & Feta
SAMPLE MENU FOR U.Z. EVENTS
Walnut, Ricotta and Redcurrant stuffed Pimento strips
A platter of Roast Mediterranean Vegetables doused with a Sherry, Basil and Balsamic dressing
A duo of dips: Hummous (chickpea and garlic), Muhamara (red pepper and walnut) with Vegetable Crudites
Spinach, Wild Mushroom and Hazelnut Tortilla
Crisp Polenta discs topped with Stravaigin dried Plum Tomato, Flagolet Bean Compote
Brandade of Shetland Cod on Oatmeal Bannocks
Sicilian Caponatta topped Crostini
Cucumber, Avocado Nori Rolls with Wasabi and Soy Dipping Sauce
Ham Hough, Grain Mustard and Creme Fraiche Toasts
