SAMPLE MENU
The Highland Kitchen caters for your individual requirements with a bespoke menu, the examples below will give some ideas and a flavour of what can be supplied.
CANAPÉS
Lamb Haggis Bon Bon, pickled mint
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Venison chip bearnaise
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Scottish oyster’s wild mushroom; parmesan, parsley gratin
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King seared scallop lemon gel, petal
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Herb and garlic croute, aubergine caponata
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Goats cheese, green pepper filo, sesame
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Thyme Polenta, ‘farmed-wild’ mushrooms, onion jam
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Smoked haddock croquette, pea puree
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Citrus cured Scottish salmon, toasted hazelnut, pear and sage bread
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Seared Chicken liver, blini, pickled watermelon rind, beetroot gel
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Smoked mackerel, crème fraiche, pink peppercorn, lime segment
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Parisienne savoury melons, orange, mint, basil, coriander
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Speyside Gin and Tonic Sorbet cone
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Irn Bru Ice cream cone
SOUP
Jerusalem artichokes and toasted hazelnut
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‘French style’ onion, thyme and cheesy toasted crouton
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Leek and potato chowder
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Pea with slow roasted pulled leg of Ham
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Cream of Tomato
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Oxtail broth
SHELLFISH
Shell fish Cocktail Bisque with smoked trout, crème fraiche & chives
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Seared King Scallops, poached duck egg salad, whisky-port shallot bacon jam
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Oysters; Natural, Kilpatrick & Angels on Horseback with wild mushrooms, artichoke and spinach
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Steamed Mussels ‘Corona’, lime, ginger and coconut milk
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Pot salted Langoustines served simple with fresh soft bread, butter and a mango, chilli, mint salsa
FISH
Pan-fried Lemon Sole; stuffed with Langoustine mousse, avocado, caper, asparagus beurre noisette
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Monkfish Wellington stuffed with black olive and marjoram, wrapped in dry cured bacon n’ herb crepe & puff pastry
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Line caught Tuna nicoise; seared greens, sauted potato, soft-boiled quails eggs combined with a Ceaser blended salad
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Highland Kitchen Hot Smoked BBQ Scottish salmon, Japanese pickled ginger and mace
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Sardines filleted, seared with harissa stacked into a chargrilled aubergine, chill, wild mushroom rissotto
CHICKEN
Tropical madras Chicken spaghetti with crunchy vegetables, coconut and nectarine
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Chicken thighs boned, rolled and stuffed with haggis and neeps, drenched in whisky cream
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‘Cider butt’ whole Chicken infused with lemongrass, thyme, calvados and cooked over charcoal
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Chicken Supreme-crispy skin on, vegetable rosti and poached baby beetroot
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Confit Chicken legs, wild rice, pickled ginger, peppers, artichoke with rowan berry and crab apple sauce
BEEF
Short roast Sirloin rib, served with Yorkshire puddings, horseradish cream, root vegetables
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Beef rump steak with a rich mushroom & onion bourguignon
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Hoi sin rare seared fillet, rice noodle and Thai salad
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BBQ’d T bone steak, slow baked plum tomato, confit onions with enriched creamy mushroom and brandy
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Steak Tartar, granary bruschetta, Aioli, olives and Parma ham
PORK
Crispy confit pork belly
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Parmesan, mustard and spinach gnocchi pan fried with slow roasted pulled pork and a cream garlic and mushroom sauce
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Rolled pork shoulder stuffed with mustard, roasted apple and thyme stuffing
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Pork Stroganoff fricasee, chestnut mushrooms, truffles and sage shallots
LAMB
Pan-fried chump of Lamb; with creamed spring greens, garlic and spring onion champ
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Lamb Koftas, Moroccan styled minted crème fraiche pappardelle against a caramelized onion, chestnut and sunblushed tomato tatan
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Slow roasted leg of lamb with mint, tangerine & juniper
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Rare sliced fillet of Lamb with Asparagus, horseradish Béarnaise
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Individual homemade cottage pie with seasonal vegetables
GAME
Poached Pheasant stuffed with haggis and cranberries
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Charcoal roasted Roe venison haunch with a marjoram, red current jus
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5 bird roast; quail, pigeon, partridge, pheasant, and grouse with the full works of a roasted dinner
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Hare Filo Wellington parcels with herb crepe, chestnut puree and rocket
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Rolled crown of wild Goose; confit leg terrine with beef and chives and pumkin puree
VEGETARIAN
Individual Red Dragon Pie, lentils, chillies and spiced potatoes
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Roast garlic, butternut, parsnip Risotto with applewood cheese
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Falafel and crowdie ‘éclair’ with roasted peppers, artichokes and sweet chilly butter
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Warm Greek salad stuffed bell pepper, basil smoked cheese pesto
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My own creative seasonally roasted vegetable salad, nuts and seeds, French dressing
DESSERTS
Cranachan raspberry and stags breathe crème brûlée
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Sticky date pudding with toffee sauce and bee pollen ice cream
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Key lime pie, sauce anglaise
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Chocolate Roulade with cherry gel and chestnut ice cream
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Lemon Tart, raspberry sherbet and lemon curd
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Connage Cheese, fruits, crackers and chutneys
VEGAN OR GLUTEN FREE
OR OTHER DIETS
All my dishes can be adapted and new ones created
ENQUIRE TODAY
For more information on the services offered here at The Highland Kitchen please contact Greig Wilding by email on info@thehighlandkitchen.com or by phone on +44 (0) 7793 014 278