Scottish Chefs Conference 2011

 Dinner Menu

Selection of Deluxe Canapes

Delice of Robertson’s Ham Hough, Confit Duck and Foie Gras
With Bramley Apples, Vanilla and Port Wine Syrup



Medley of Locally Landed fish and shellfish
late Autumn vegetables with a lightly spiced Lobster and tomato broth



Pineapple and Passion Fruit Refresher



Roast Loin of Roe Deer with slow cooked Parcel
Stornaway Black pudding timbale, sweet and sour cabbage, colcannon mash, Wild mushrooms and classic Poivrade sauce



Trio of Dark, White and Milk Chocolate 
Kumquat compote, orange yoghurt ice cream
 


Coffee and Hand Made Dainties