Osprey Menus

Osprey Menus

 

Menu 1

A Smooth Chicken and Goose liver pate flavoured with rosemary and thyme accompanied by onion Relish and Melba Toast

Traditional Steak Pie and Flaky Pastry
Served with Crushed New Potatoes and Vegetables

Chocolate Tart and Vanilla Ice Cream and Drambruie Sauce

Tea Coffee and Mints

Menu 2

Vegetable and Lentil Soup

Slow Braised Steak with Forestiere Sauce of Bacon Lardons and Wild Mushrooms Served with Crushed New Potatoes and Vegetables

Chocolate Cheesecake and a Duo of Fresh Fruit Coulis

Tea Coffee and Mints

Menu 3

Cream of Watercress Soup

Fillet of chicken stuffed with traditional haggis, pomme puree with root vegetables and whisky cream sauce

Home Made Swiss Meringue with Chocolate Raspberry Sauce

Tea Coffee and handmade & Mints

Menu 4

Carrot and Coriander Soup

Breast of Chicken Filled with Haggis Served on a Whisky café Au Lait Sauce with Dauphinoise Potatoes, and a Bouquetiere of Vegetables

French Meringue Roulade and Chantilly Cream with Mango Coulis

Tea Coffee and Mints

Menu 5

Golden Vegetable Soup

Traditional Steak Pie Topped with Flaky Puff Pastry
Or
Breast of Chicken Soaked in A Chive Cream Sauce
Fondant Potatoes and Peas ala Françoise

Black forest Gateaux and Chantilly Cream

Tea Coffee and mints

Menu 6

Barley and Vegetable Soup

Braised Steak with a Red Wine and Rosemary Jus
Or
Baked Breast of Chicken with a Peppercorn Sauce
Presented with Fondant Potatoes and Roast Root Vegetables

Baked Apple Pie and Fresh Cream

Tea Coffee and mints

Menu 7

Turnip and Saffron Soup with Herb Croutons and Basil Oil

Navarin of Lamb
Or
Pan Fried Breast of Chicken Filled with Haggis and served on a light Scottish Wholegrain Mustard Cream

All Served with Chefs Selection of Vegetables and Potatoes

Strawberry Gateaux and Chantilly Cream

Tea Coffee and mints

Menu 8

Creamy Parsnip and Cumin Soup

Classic Beef Bourguignon
Or
Breast of Chicken Filled with Black Pudding and Served on a Whisky
Café Au Lait Sauce

All Served with Your Selection of Vegetables and Potatoes

Chocolate Cheesecake and Raspberry Coulis

Tea Coffee and mints

Menu 9

Ham Hock and Lentil Soup
Or

A Smooth Chicken and Goose liver pate flavoured with rosemary and thyme accompanied by onion Relish and Melba Toast

Slow Roast loin of Pork with Apple Sauce Fondant Potatoes and Peas ala Françoise and a Calvados Jus

Chocolate Tart and Vanilla Ice Cream and Drambruie Sauce

Tea Coffee and Mints

Menu 10

Smoked Salmon Tian with Rocket Salad and Chive Crème Fraiche
Or
A Light Asparagus Cream Soup with herb Sippets

Roast Sirloin with Forestiere Sauce of Bacon Lardons and Wild Mushrooms Presented with Fondant Potatoes and Turned Root Vegetables

Chocolate Cheesecake and a Duo of Fresh Fruit Coulis

Tea Coffee and handmade Shortbread

Menu 11

Turnip and Saffron Soup with Herb Croutons and Basil Oil
Or
Wild Game Terrine with Highland Oatcakes and Onion Marmalade

Baked 8oz Salmon Steak With Minted New Potatoes French Beans and a Vermouth Cream Reduction

Home Made Swiss Meringue with Chocolate Raspberry Ripple

Tea Coffee and handmade Shortbread

Menu 12

Creamy Parsnip and Cumin Soup
Or
Seasonal Melon with Peppered Strawberries and Parma Ham

Roast Sirloin of Beef with a Roast Pan Gravy, Roast Potatoes and Roast Root Vegetables

Sticky Toffee Pudding and Butterscotch Sauce with Chantilly Cream

Tea Coffee and handmade Shortbread

Menu 13

Chilled fillet of Scottish salmon, marinated cucumber salsa, diced potatoes and yoghurt salad

Supreme of chicken with crushed leek, mustard mash, spinach, and red wine jus

Vanilla crème brulee with seasonal berry compote

Tea/Coffee and mints

Menu 14

FISH MENU
Fillet of smoked trout, compote of beetroot, leaf salad, poppy seed vinaigrette

Steamed fillet of salmon, crushed potatoes with tomato and chives, wilted spinach and lemon butter sauce

Tartlet of lemon meringue with a coulis of mixed fruit

Tea/Coffee and mints

Menu 15

Tomato and basil soup with crisp sippets (v)

Seared fillet of Rainbow trout, pesto mash with wilted pak choi and a chive cream sauce

Strawberry cheesecake, strawberry syrup

Tea/Coffee and mints

Menu 16

Sliced seasonal melon, ragout of seasonal fruits, raspberry syrup (v)

Loin of Orkney lamb, garlic polenta cake with red onion jam, baby vegetables, garlic and rosemary sauce

Iced parfait of chocolate and raspberry, red berry coulis and crisp tuille

Tea/Coffee and mints

Lamb as Per Market costs may Vary

You might want to enhance your menu by adding in an intermediate soup course

Menu 17

Tartlet of red onion jam, glazed mozzarella, seasonal leaves and pink peppercorn dressing (v)

Roast rump of Perthshire lamb, pomme puree with cumin roasted parsnips, café au lait sauce

Bramley apple tartlet with a hazelnut crumble topping and cream anglaise

Tea/Coffee and mints

Menu 18

Salad of diced Charnwood cheese with sun blushed tomatoes and herb oil dressing (v)

Fillet of chicken stuffed with traditional haggis, pomme puree with root vegetables and whisky cream sauce

Lightly poached pears, baked custard with a hint of nutmeg

Tea/Coffee and mints

Menu 19

Terrine of smoked chicken and bacon, seasonal leaves with balsamic reduction

Seared fillet of sea bass wrapped in Parma ham with ratatouille, saffron mash, champagne beurre blanc

Raspberry panna-cotta with glazed honey pears, rich caramel sauce

Tea/Coffee and mints

Menu 20

Sliced smoked salmon, seasonal leaves and a lemon and dill dressing

Petit fillet of Scottish beef, cooked pink, crowned with confit of tomatoes, galette potato served with a tarragon and claret reduction stock

Dark chocolate marquis dusted with cocoa and topped with dark chocolate curls

Tea/Coffee and mints

Menu 21

Hand Dived West Coast Scallops on Stornaway Black Pudding with a Heather Cream Whiskey Liqueur,

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Tornados Rossini (Filled Of Scottish Beef Served on herb Crouton with Goose-liver Pate and a Madeira Jus

All served with fine beans in Smoked Bacon, Fondant Potatoes and Carrot Purée.

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Bramley Apple Tartlet with Hazelnut Crumble and Tablet Ice Cream and Spun Sugar Twirls.

Tea Coffee and Petite Fours

 

Beef as Per Market costs may increase.

Important Notice: Staff Service charges will apply for smaller numbers.

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.