DAY DELEGATE RATE PACKAGE

Transcription

1 DAY DELEGATE RATE PACKAGE per person Day delegate packages can be offered in any of the meeting rooms at the Hub Dunard Library minimum of 20 delegates Main Hall minimum of 80 delegates The DDR Package includes: Room hire (8am 5pm) 2 Flip charts Lectern and microphone Integrated sound system Broadband internet access A dedicated event manager Navy or black linen Refreshments: Kick Start Your Day Tea, coffee and biscuits MidMorning Boost Tea, coffee and biscuits Lunch Soup and sandwich selection Afternoon Reviver Tea, coffee and biscuits Upgrade Your Day Delegate Package Hot Morning Rolls available on arrival or with morning break 1.80 per person Pastries available on arrival or with mid morning break 1.35 per person 5 option hot buffet 9.50 per person served with lunch 2.10 per person Still or Sparkling Mineral Water (1 ltr) 3.35 per bottle Fruit Juice (1 ltr jug) 5.95 per jug Fruit bowl (based on 8 persons) per bowl Notepad and pen for each delegate 2.00 per person Screen and Projector (Main Hall) From 900 Technician (full day) From 260

2 BUFFET MENU UPGRADE FOR DDR PACKAGE This menu gives you the opportunity to create your own buffet from the varied selection of tantalising tasty items below. Please choose 5 options for 9.50 per person upgrade Including 2 hot dishes, 1 vegetarian dish, 1 accompaniment and 1 salad or dessert Please choose 6 options for per person upgrade Including 2 hot dishes, 1 vegetarian dish, 1 accompaniment and 2 salads or desserts Please choose 7 options for per person upgrade Including 3 hot dishes, 1 vegetarian dish, 1 accompaniment and 2 salads or desserts Additional options may be added from 4.50 per person per option Hot Dishes Hand diced peppery steak and vegetable pie Barbeque chicken breast on rosti potato Smoked haddock and melted cheddar potato galette and chives Roasted chicken thighs with lemon and thyme Seared Tay salmon with creamy truffle essence Chilli con carne with kidney bean and sweetcorn Creamy coconut chicken korma Vegetarian Hot Dishes Penne pasta with semi dried tomato, peas and fresh basil cream topped with parmesan flakes Lasagne verdi with creamy cheese sauce and roast vegetables Sweet potato and roast vegetable korma Onion bhajis and vegetable pakoras with sweet chilli sauce

3 Salads Rocket and mizona with parmesan flakes (v) Sweet plum tomato, olive, red onion with basil and feta (v) Cumin spiced couscous with sultanas, cucumber, peppers and mint (v) Moroccan spiced chickpeas, spinach and potato dahl (v) Posh potato salad with scallion, parsley and chipolatas Bulgur wheat, orange, sultana, cashew nuts and coriander (v) Thyme braised puy lentils with parsley and smoked bacon Smoked paprika chicken with apricot, cashew nut and coriander served with curried pilaf rice Flaked poached salmon and new potatoes with mustard and chive mayonnaise Accompaniments Parsley and butter poached baby potatoes (v) Garlic roast baby potatoes (v) Pilaf rice (v) Caraway rice (v) Baby roast potatoes (50%) and pilaf rice (50%) (v) Carrot and walnut cake with buttery icing Baked lemon cheesecake with lemon glaze Meringue nest filled with clotted cream and strawberries Hubmade cupcakes Sherry and raspberry trifle Rich dark chocolate brownies with whipped vanilla cream Berry and apple crumble with vanilla custard Lemon tart with whipped cream

4 LIGHTER BITES UPGRADE FOR DDR PACKAGE Please choose 4 options from below for 7.50 per person upgrade Please choose 5 options from below for per person upgrade Please choose 6 options from below for per person upgrade Additional options may be added at 3.50 per person per option Vegetarian Onion bhajis and vegetable pakoras with mint yoghurt Caramelised onion, rocket and filo cups Cajun spiced roast chickpeas and sweet potato on brown bread crostini Roast peppered and goats cheese ciabatta Chilli with roast vegetables and kidney bean in filo cups Meat Mini beef burger with tomato relish Grilled vegetable, basil and pancetta galette Grilled barbeque chicken on sliced potato cake Lamb and apricot kofta with mint yoghurt Spiced chicken goujon in breadcrumbs with coriander cream dip Fish Filo cup of iceberg lettuce and prawn Marie Rose Roll of celeriac remoulade and smoked salmon Smoked haddock, chive and brie tarts King prawn kedgeree in filo cups Salads Mixed leaf and herb Tomato, mozzarella and basil Sweet and sour beetroot New potato, chive and cracked pepper

5 Cakes and Carrot and walnut cake with buttery icing Baked lemon cheesecake with lemon glaze Meringue nest filled with clotted cream and strawberries Hubmade cupcakes Sherry and raspberry trifle Rich dark chocolate brownies with whipped vanilla cream Berry and apple crumble with vanilla custard

6 BESPOKE LUNCHES Our Head Chef, Denis Zominy, hails from the Drome region of France, and uses both classical and Scottish influences in his menus. Wherever possible, Denis prides himself on using only the best of local and seasonal ingredients. Choose from the selection of carefully crafted menus below, or create a bespoke menu from the options available. Main Hall facility fee (8am 5pm) 2, Dunard Library facility fee (8am 5pm) Café Hub facility fee (8am 5pm) LAWNMARKET MENU per person Vegetable broth, with spring vegetables and a herb dumpling Sweet plum tomato and roast pepper soup, with basil oil Minted pea and crème fraiche soup Highland gold beef braised in red wine, with a light horseradish mash, baby onions and braising jus Honey roasted loin of bacon, with creamed potatoes, buttered savoy cabbage and honey jus Lemon, honey, mustard and thyme basted chicken supreme, with fondant potato, caramelised onions and grilled courgette, served with a white wine and thyme reduction Strawberry panna cotta, with champagne syrup and vanilla strawberries Rich dark chocolate brownie, with chocolate sauce and whipped cream Rhubarb, rosewater and apple crumble

7 CASTLE WYND MENU per person Haggis bon bon coated in breadcrumbs, served on neep and potato mash with a whisky jus Ham hock and sunblushed tomato terrine, with tomato salsa, bitter leaves and English mustard emulsion wrapped in Parma ham Smoked mackerel and salmon tian, with lemon, bitter leaves and a lime and chive dressing Braised highland gold beef with garlic and thyme, spring onion mash, Chantenay carrots and cooking juices Slow braised ginger cushion of pork on mustard mash, confit pears and parsnips coated with sticky jus Perthshire chicken fillet marinated in smoked paprika and lime served on rosti potato and green beans, with white wine jus Passion fruit panna cotta, with rose jelly and caramel tuille Scottish raspberry cheesecake, with Scottish shortbread and raspberry coulis Rich, warm and gooey chocolate tart, with roasted praline crème anglaise

8 ADVOCATE S CLOSE MENU per person Pressed terrine of chicken and wild mushroom with oatcakes, caramelised onion chutney and lambs lettuce, wrapped in Parma ham Chicken liver parfait wrapped in Parma ham, with apricot salsa and oatcakes Tian of kiln roasted salmon on beetroot chutney, with lime and caper dressing Tenderloin of pork roasted with honey and cinnamon, potato cake, honey roasted parsnips and cider cream sauce Corn fed chicken supreme on spring onion mash, roast peppers and courgette, with thyme jus Seared salmon fillet with beetroot mash, fennel scented cream and fine beans Rich dark chocolate cheesecake, with chocolate sauce and Scottish shortbread Sticky toffee pudding, with vanilla pod ice cream and rich toffee sauce Traditional Scottish cranachan

9 WHITE HORSE CLOSE MENU per person Cream of asparagus soup with truffle oil Confit of duck, caramelised pear and raisin terrine wrapped in Parma ham with chutney, butternut squash emulsion and smoked paprika wafer Smoked salmon rosette, with lime oil and a peppery caper and shallot crème fraiche Tian of lobster and crayfish on a wilted spinach and celeriac salad, with caviar and truffle oil dressing ( 5.00 per person supplement) Grilled fillet of Scotch beef with fondant potato, fine green beans, sunblushed tomatoes and a light jus ( 5.00 per person supplement) Garlic roasted rump of lamb on rosti potato, fondant courgette and rosemary jus Corn fed chicken fillet served on dauphinoise potato and grilled asparagus, with red wine and tarragon jus Salmon fillet brushed with truffle oil, served on sweet potato fondant and pak choy with dill beurre blanc Lemon tart topped with vanilla pod whipped cream Bourbon vanilla and mascarpone cheesecake, with mango coulis Tia Maria and Drambuie tiramisu Included in the above is the selection of essential linen tablecloths and napkins. If you would like to upgrade to premium linen, the following charges apply: Upgrade to Faux silk linen 2.00 per person Upgrade to Damask or Gelato linen 3.50 per person

10 LUNCH DRINKS PACKAGES CASTLEHILL DRINKS PACKAGE per person 1 glass of Prosecco per person on arrival Frizzante, DOC, Casa Defra, Cielo e Terra per person Half a bottle of wine per person Catarratto, IGT, Palazzo del Mare Nero d'avola, IGT, Palazzo del Mare Additional glass of Prosecco 4.50 CANONGATE DRINKS PACKAGE per person 1 glass of Cava per person on arrival Cava Brut Reserva, Bodegas Sumarroca Half a bottle of wine per person with dinner Pinot Grigio, Calusari Merlot, Los Espinos, Espinos Y Cardos Additional glass of Cava 5.00 HOLYROOD DRINKS PACKAGE per person 1 glass of Champagne per person on arrival Grande Réserve Premier Cru, Champagne Pierre Mignon Half a bottle of wine per person with dinner Sauvignon Blanc, Mayfly Malbec, Santuario Additional glass of Champagne 9.20 Alternatively, please ask to see our wine list for even more options.

11 BESPOKE DINNERS AT THE HUB Our Head Chef, Denis Zominy, hails from the Drome region of France, and uses both classical and Scottish influences in his menus. Wherever possible, Denis prides himself on using only the best of local and seasonal ingredients. Choose from the selection of carefully crafted menus below, or create a bespoke menu from the options available. Main Hall facility fee (7pm midnight) 2, Dunard Library facility fee (7pm midnight) Café Hub facility fee (7pm midnight) LAWNMARKET MENU per person Vegetable broth, with spring vegetables and a herb dumpling Sweet plum tomato and roast pepper soup, with basil oil Minted pea and crème fraiche soup Highland gold beef braised in red wine, with a light horseradish mash, baby onions and braising jus Honey roasted loin of bacon, with creamed potatoes, buttered savoy cabbage and honey jus Lemon, honey, mustard and thyme basted chicken supreme, with fondant potato, caramelised onions and grilled courgette, served with a white wine and thyme reduction Strawberry panna cotta, with champagne syrup and vanilla strawberries Rich dark chocolate brownie, with chocolate sauce and whipped cream Rhubarb, rosewater and apple crumble

12 CASTLE WYND MENU per person Haggis bon bon coated in breadcrumbs, served on neep and potato mash with a whisky jus Ham hock and sunblushed tomato terrine, with tomato salsa, bitter leaves and English mustard emulsion wrapped in Parma ham Smoked mackerel and salmon tian, with lemon, bitter leaves and a lime and chive dressing Braised highland gold beef with garlic and thyme, spring onion mash, Chantenay carrots and cooking juices Slow braised ginger cushion of pork on mustard mash, confit pears and parsnips coated with sticky jus Perthshire chicken fillet marinated in smoked paprika and lime served on rosti potato and green beans, with white wine jus Passion fruit panna cotta, with rose jelly and caramel tuille Scottish raspberry cheesecake, with Scottish shortbread and raspberry coulis Rich, warm and gooey chocolate tart, with roasted praline crème anglaise

13 ADVOCATE S CLOSE MENU per person Pressed terrine of chicken and wild mushroom with oatcakes, caramelised onion chutney and lambs lettuce, wrapped in Parma ham Chicken liver parfait wrapped in Parma ham, with apricot salsa and oatcakes Tian of kiln roasted salmon on beetroot chutney, with lime and caper dressing Tenderloin of pork roasted with honey and cinnamon, potato cake, honey roasted parsnips and cider cream sauce Corn fed chicken supreme on spring onion mash, roast peppers and courgette, with thyme jus Seared salmon fillet with beetroot mash, fennel scented cream and fine beans Rich dark chocolate cheesecake, with chocolate sauce and Scottish shortbread Sticky toffee pudding, with vanilla pod ice cream and rich toffee sauce Traditional Scottish cranachan

14 WHITE HORSE CLOSE MENU per person Cream of asparagus soup with truffle oil Confit of duck, caramelised pear and raisin terrine wrapped in Parma ham with chutney, butternut squash emulsion and smoked paprika wafer Smoked salmon rosette, with lime oil and a peppery caper and shallot crème fraiche Tian of lobster and crayfish on a wilted spinach and celeriac salad, with caviar and truffle oil dressing ( 5.00 per person supplement) Grilled fillet of Scotch beef with fondant potato, fine green beans, sunblushed tomatoes and a light jus ( 5.00 per person supplement) Garlic roasted rump of lamb on rosti potato, fondant courgette and rosemary jus Corn fed chicken fillet served on dauphinoise potato and grilled asparagus, with red wine and tarragon jus Salmon fillet brushed with truffle oil, served on sweet potato fondant and pak choy with dill beurre blanc Lemon tart topped with vanilla pod whipped cream Bourbon vanilla and mascarpone cheesecake, with mango coulis Tia Maria and Drambuie tiramisu Included in the above is the selection of essential linen tablecloths and napkins. If you would like to upgrade to premium linen, the following charges apply: Upgrade to Faux silk linen 2.00 per person Upgrade to Damask or Gelato linen 3.50 per person

15 DINNER DRINKS PACKAGES CASTLEHILL DRINKS PACKAGE per person 1 glass of Prosecco per person on arrival Frizzante, DOC, Casa Defra, Cielo e Terra per person Half a bottle of wine per person Catarratto, IGT, Palazzo del Mare Nero d'avola, IGT, Palazzo del Mare Additional glass of Prosecco 4.50 CANONGATE DRINKS PACKAGE per person 1 glass of Cava per person on arrival Cava Brut Reserva, Bodegas Sumarroca Half a bottle of wine per person with dinner Pinot Grigio, Calusari Merlot, Los Espinos, Espinos Y Cardos Additional glass of Cava 5.00 HOLYROOD DRINKS PACKAGE per person 1 glass of Champagne per person on arrival Grande Réserve Premier Cru, Champagne Pierre Mignon Half a bottle of wine per person with dinner Sauvignon Blanc, Mayfly Malbec, Santuario Additional glass of Champagne 9.20 Alternatively, please ask to see our wine list for even more options.