Scottish Chefs Conference Dinner
Dinner Menu 2007

Selection of Deluxe Canapes

A Modern Taste of Scotland

Combination of Local Fish and Shellfish
Mousseline of Smoked and Fresh Salmon with West Coast Scallops
And Poached Langoustines
Served with wilted Spinach and Asparagus and a light fish essence

From the Hills and Glens
Crispy Haggis Cake served on a Neep Fondant
With Red onion and Ayrshire Bacon Relish and a Malt Whisky Laced Scotch Broth Sauce

Refresher Course
Compote of late Autumn Berries with an Elderflower
Infused Apple Sorbet

The Main
Slow cooked Shin and Herb wrapped Loin of Scottish Lamb with Duxelle filled Fondant Potato, Celeriac and Arran Mustard Slaw, Grape and Quince Chutney, seasonal vegetables and Braising Juices

Confection of Drambuie and Raspberries
Chilled Drambuie Parfait centered with Raspberry Mousse, Topped with a Dundee Marmalade and Served with Crisp Praline and Oatmeal Wafer and a Duo of Sauces

Coffee and Hand Made Dainties