Canapés Selection 8.00 per person for 4

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Frank Wheeler
5 years ago
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1 A Little Something to Start... Canapés Selection 8.00 per person for 4 Tomato and roasted red pepper bruschetta Roasted smoked salmon, chive crème fraiche on pancakes Smoked duck, gooseberry chutney Tomato, basil and botticini skewers Chicken liver parfait, onion chutney, toasts Prawn Marie rose Haggis bon bons, smoked potato Scallop, black pudding and pancetta Braised lamb shank, baked potato Chicken satay skewers Quiche Lorraine Food allergens and intolerances? No problem, just ask one of the team and we ll let you know about the ingredients

2 30 per person Soups Roast tomato and red pepper, basil crème fraiche Cream of leek and potato Lentil soup, coriander foam Spicy parsnip and mango soup, poppadum shards Roast butternut squash soup, crème fraiche nutmeg, and nut brown butter Pan roasted breast of chicken, red pepper and tomato mousse, basil mash, grilled zucchini Sugar snaps, aubergine and onion compote (Basil and tomato crisps olive crumble) Chicken breast stuffed with black haggis, clap shot and seasonal greens, peppercorn cream Pan roasted tarragon infused chicken breast, paysanne of vegetables, pomme dauphinoise white wine and tomato jus Raspberry delice, raspberry tuille, raspberry sorbet Coconut lime and lemongrass panna cotta, rum soaked berries, chocolate and chilli ganache Apple tart, walnut, oat and sultana crumble, toffee sauce, cinnamon ice cream Sticky toffee pudding, toffee sauce and vanilla bean ice cream

3 32 per person Aunt Lilleys broth Cream of mushroom soup, cep foam Chicken liver parfait, caramelised onion puree, puff candy gooseberry chutney, toasted brioche Goat s cheese panna cotta, confit peppers, basil and tomato crisps, black olive cloud Duo of melon, Parma ham and figs, rocket with lime and black pepper syrup Braised daube of beef topped with skirlie, parsley mash potato, honey roast carrot and parsnip, sugar snap peas rich red wine sauce Honey glazed pressed pork belly, Armagnac infused prunes apple and fig compote, sage dauphinoise, five spiced braised carrot, celeriac mash Escalope of Scottish salmon, tortellini of scallops and langoustine, lemon and sorrel beurre blanc Coconut lime and lemongrass panna cotta, rum soaked berries, chocolate and chilli ganache Lemon tart, lime crème fraiche, raspberry and thyme meringue

4 35 per person Warm tartlet of creamed leek and roasted smoked salmon, lemon and chive crème fraiche Salmon and cucumber ceviche, soya jelly, pickled dill, cucumber wasabi mayonnaise Ham hock and parsley terrine, piccalilli, beetroot paint and ciabatta shards Trio of lamb Confit shoulder, roast rump and shank bon bons, smoked paprika and tomato scented dauphinoise, stuffed courgette mint jelly and thyme jus Seared sea bream, fricassee of mussels and saffron potato samphire, curried foam, poppadum curried cloud Braised daube of beef topped with skirlie, parsley mash potato, honey roast carrot and parsnip, sugar snap peas rich red wine sauce Warm chocolate fondant, puff candy ice cream, blueberry paint Baileys Irish cream cheesecake, hazelnut tuille, chocolate and coffee syrup

5 Menu from 40 per person Radisson BLU Glasgow Banqueting Menus 2016 Salmon and cucumber ceviche, soya jelly, pickled dill, cucumber wasabi mayonnaise Ham hock and parsley terrine, piccalilli, beetroot paint and ciabatta shards Warm tartlet of creamed leek and roasted smoked salmon, lemon and chive crème fraiche Roast sirloin of beef, creamed smoked potato, green beans and shallots, cep and truffle jus (Bowls of Yorkshire puddings) Roast rack of lamb encrusted in herb and mustard crust, parmesan glazed potato gnocchi, puy lentil casserole rosemary jus Stornoway fillet of beef wellington Stornoway black pudding, fillet of beef, caramelised onion, baked mushroom and Parma ham encased in puff pastry ( 5 Supplement) Pan roasted loin of highland venison, spiced cranberry and green peppercorn jus, kumquat gel, creamed Jerusalem artichoke, spring greens ( 5 Supplement) Warm chocolate fondant, puff candy ice cream, blueberry paint Bailey s Irish cream cheesecake, hazelnut tuille, chocolate and coffee syrup

6 Vegetarian Options Radisson BLU Glasgow Banqueting Menus 2016 Avocado and tomato salad with basil and pine nuts Caramelised onion tart, tomato chutney and chive salad Apple and celery cocktail, lemon dressing Vegetarian haggis, neeps and tatties Carpaccio of beetroot, creamed goats cheese, gingerbread crisps, beetroot paint, pea shoot salad Sweet potato and chickpea casserole spiced cous cous Baked vegetable wellington Roast butternut squash ravioli, sage capers, and preserved lemon Wild mushroom and puy lentil stroganoff, saffron rice Thai green curry oyster mushroom, Bok choi, peppers and spring onion pilaff of rice Asparagus caramelised red onion, goat s cheese spring rolls salad of rocket pomegranate pink grapefruit Warm potato salad Food allergens and intolerances? No problem, just ask one of the team and we ll let you know about the ingredients. Can t see a menu that suits? Let us know and we will put together a bespoke menu for you. Prices valid until

Sample Menus WEDDINGS

Sample Menus WEDDINGS Sample Menus Costings Canapés start at 10 per person based on 4 canapés per guest Attractively plattered and served by our staff. Additional canapés are 2 each. Cold buffet menus start at 20 per person