Additional Options

Additional Chicken, Salmon & Vegetable Options

 

Chicken dish Options:

Pan Fried Breast of Chicken Filled with Straw Vegetables and served on a tomato Ragu, topped with Mozzarella.

Oven Baked Breast of Chicken Filled with Haggis and coated in a Peppercorn Café Au Lait Sauce.

Breast of Chicken Filled with Creamed Mushrooms in Garlic and Lemon Thyme with a Scottish Wholegrain Mustard Sauce.

Breast of Chicken Filled with Onion and Herb Stuffing Served on a Marchin De Vin Sauce (Red Wine Sauce)

Breast of Chicken Filled with Black Pudding and Masked in a Dijon Mustard and White Wine Cream

Pan Fried Breast of Chicken Glazed with Honey and Sesame Surrounded in a Light Saffron Cream.

Breast of Chicken Rolled in Fine Herb Crust with a Basil and Redcurrant Jus

Cajun Chicken Breast with Tomato and Coriander Salsa

 

Salmon Options:

Baked Fillet of Salmon Topped with Fine Herb and Sesame served on a smoked Paprika Cream

Baked Fillet of Salmon with a Timbale of Prawn Mousseline and a light tomato and Dill Cream

Baked Fillet of Salmon Surrounded in a Saffron and Vermouth Cream

Cajun Spiced Fillet of Salmon with Savoury Rice and Tomato Dressing

Baked Fillet of Salmon flavoured with lime and served with Lemon Grass and Thyme Sauce

Baked Fillet of Salmon and a Chilli Butter with Puff Pastry Fleuron’s and Lemon Wedge

 

Vegetable Options:

Turned Glazed Carrots and Turnip in Clarified Butter with Chopped Flat Parsley

Fondant Potatoes

A Panache of Vegetables soaked in Butter with lemon and Thyme

Minted New Potatoes

Roasted Root Vegetables and Gremolata (Chopped Garlic, Chopped Parsley and Lemon Rind added at the last moment for full flavour impact)

Pomme Dauphinoise