Balvonie Menus

Loch Striven Menu

Amuse Bouche
**
Seasonal Melon with Parma Ham, Wild Raspberries and Cinnamon Syrup
**
Pan Seared Sea Bass with Fettuccini and Saffron Butter Sauce
**
Medallion of Beef Fillet Served en Croute topped with Chicken and Gooseliver Pate, Served with Fondant Potatoes, Turned Root Vegetables and a Madeira Jus
**
Lemon Tart and Dark Chocolate Tuille
**
A Selection of Arran Cheese with Grapes Celery and Water Biscuits
**
Tea and Coffee Handmade Shortbreads
£55.00

Loch long Menu

Amuse Bouche
**
Scottish Lobster and Crayfish Bisque
**
Lemon Refresher
**
Pan Fried Breast of Gresshingham Duck with Dauphinoise Potato Glazed Vegetables and a Sherry Jus
**
Chocolate Tart and Raspberry Sauce with Chantilly Cream
**
A Selection of Scottish Cheese with Grapes Celery and Oatcakes
**
Tea and Coffee and Homemade Tablets

£48.00

Loch Fyne Menu

Amuse Bouche
**
Hot Roast Smoked Loch Fyne Salmon and Apple Salad with a Toasted Walnut oil & Dill Dressing
**
Champagne Sorbet
**
Medallion of Scottish Venison wrapped in Savoy Cabbage with a Lentil and Bacon Mousse, served with Seasonal Root Vegetables and Rosemary Potatoes
**
Raspberry Cranachan and Tablet Ice Cream
**
A Selection of Scottish Cheese with Grapes Celery and Cheese Biscuits
**
Tea Coffee and Petit Fours
£55.00

The Holy loch Menu

Amuse Bouche
**
Smoked Scottish Salmon Herb Blinis Crème Fraiche and Purple Basil Dressed in a Prawn and Dill Foam
**
Pear William and Star Anise Sorbet
**
Medallion of Chicken Filled With Stornoway Black Pudding with Pesto Mash and Roast Vine Tomato, surrounded in a Basil Jus
**
Individual Fruit Pavlova and Mango Coulis
**
Tea and Coffee and Homemade Sweet Tartlets

£48.00
These menus are designed for parties of no less than 18 people
Event Menu Options

Isle of Skye Dinner Menu

Lentil and Ham Hough Soup
**
Slow Braised Steak with Forestiere Sauce of Bacon Lardons and Wild Mushrooms Served with Mustard Mash and Roast Root Vegetables
**
Traditional Apple Slice and Vanilla Ice Cream
**
Tea and Coffee Handmade Shortbreads

£28.00

The Isle of Arran Dinner Menu

Homemade Chicken and Goose Liver Pate Flavoured with port and Brandy Served with Garlic Bread
**
Roasted pork loin with pink peppercorn sauce potato gratin and purple sprouting broccoli

**
Profiteroles Filled with Chantilly Cream And topped with Butterscotch Sauce
**
Tea and Coffee and Mints

£28.00

Isle of Bute Dinner Menu

Seasonal Melon Mango Sorbet and Raspberry Coulis
**
Roast Sirloin of Beef With Yorkshire Pudding and Horseradish Gravy, Served with Fondant Potatoes and a Selection of Buttered Vegetables

**
A Selection of Scottish Cheese with Grapes Celery and Cheese Biscuits
**
Tea Coffee and Petit Fours

£38.50

The Isle of Eriska Dinner Menu

Cream of Golden Vegetable Soup Topped with Crispy Croutons
**
Fillet of chicken stuffed with traditional haggis, Served with Pomme Puree and Glazed Carrots with a Heather Cream whisky Sauce
**
Home Made Swiss Meringue with Wild Strawberries and Raspberry Sauce
Tea Coffee and & Mints
**
£27.50

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

 

*£1.00 supplement applies

**£2.00 supplement applies

 

 

Contact Details:

Yvonne McGovern: 07905693944

dmcgovern2004@yahoo.com

ospreychef@gmail.com

 

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.