Catering
Velouté of garden peas,
crème fraîche
Pimms and strawberry jelly,
mint and white chocolate straws
Souffléd eggs, caviar,
Bloody Mary and celery shots
Roast dark chocolate and
hazelnut parcels,
white chocolate and mint dip
Glazed seafood tarts,
Marie rose sauce
Salmon dish----
Assiette of Scottish Salmon
A feast for the eye
                as well as the palate.

Dishes are dependent
on seasonal availability.
Mini cottage pies,
chive and cheddar mash
Ham hock and celeriac terrine,
piccalilli relish.
Canapes
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