Buffets 2

Main courses:
These are just a few examples of our hot and cold main dishes for buffets. As with all our menus, when we discuss the meal with you and understand your requirements we'll be able to offer more seasonal choices.

Cold main courses:
Organic free range chicken and East Lothian mushrooms in sherry mayonnaise
Roast sirloin of organic Pentland beef with horseradish cream
Organic Border pork and duck terrine with pear chutney
Smoked East Coast haddock terrine with cucumber and dill dressing
Baked Loch Duart salmon fillet with herb crust and salsa verde
Dunsyre Blue cheese and Ayrshire leek tart with hazelnut vinaigrette

Hot main courses:
Braised rump of Pentland beef with whisky and pecan nuts
Fillet of pork with herb roasted apples, in cider and chestnut sauce
Baked sea bass with herb stuffing and leek sauce
Paupiettes of sole with bacon, mushrooms and lemon cream sauce
Garlic roasted flat cap mushrooms with fennel, spinach, Puy lentils and pesto

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