Our Menu Philosophy At Edinburgh First we pride ourselves on being a local, sustainable and Fairtrade caterer. Our menus have been carefully designed to offer customers a wide choice of food and beverages for all types of occasions. We are committed to buying and using fresh, seasonal produce from local suppliers. For full details of our food provenance see our Good Food for All guide.
Breakfast Hot Filled Morning Rolls* One roll per person Choose from the following fillings: Grilled back bacon (GF) (DF) (WF) Beef lorne sausage Pork link sausage (V available) Stornoway black pudding (DF) Hornigs haggis (V available) (DF) (WF) Bakers Breakfast Warm butter croissants Glazed Danish pastries Scottish pancakes Selection of artisan breads Selection of jams & honey Breakfast Extras Platter of continental styles meats Cured ham, salami, pastrami, garlic sausage (min numbers 5) (GF) (DF) (WF) Platter of Scottish & continental cheese Cheddar, smoked applewood, emmental, crowdie (min numbers 5) (V available) Fruit juice - apple, orange, cranberry (per litre) (V) (GF) (DF) (WF) (VG) Milk bottle smoothies (per 150ml) Choose from the following: Red fruit and vegetable Green fruit and vegetable Purple fruit and vegetable Orange fruit and vegetable Blue fruit and vegetable Natural yogurt with berry compote (V) (GF) (WF) Natural yogurt with homemade muesli (V) Bircher muesli pot - apple & cranberry (V) Bircher muesli pot - blueberry (V) Stoats porridge pots (V) (WF) * Kitchen facilities required
Refreshments Fairtrade tea, filter coffee & biscuits (V) (VG) (GF available) Then choose from one of the following: Assorted Danish pastries (V) (Apple, pain au raisin, vanilla & nibbed sugar) Pain aux raisin Pain au chocolate Mini croissant (V) Mini muffins (V) (Double chocolate chip & blueberry) Chocolate & sultana flapjack (V) Raspberry & coconut macaroons (V) Lemon & blueberry sponge (V) Toffee & apple sponge (V) Caramel shortcake (V) Lemon tartlet (V) Cherry scone with jam & clotted cream (V) Fruit scone with jam & clotted cream (V) Plain scone with jam & clotted cream (V) Mini doughnuts (V) (sugared & chocolate) Spanish churros filled with chocolate (V) Cupcake Fresh fruit slices Fresh fruit skewers Nakd apple crunch bar (V) (VG) (DF) (WF) Nakd chocolate & orange bar Nakd banana bar (V) (VG) (DF) (WF) Nutty fruit cake (V) (GF) Apple crumble slice (V) (GF) Cranberry & pecan flapjack (V) (GF) Apricot slice (V) (GF) Chocolate & pecan brownie (V) (GF) Orange juice (per litre) Apple juice (per litre) Cranberry juice (per litre) Sparkling Strathmore mineral water (per litre) Still Strathmore mineral water (per litre) Sparkling elderflower pressé (750ml) Sparkling ginger (750ml) Traditional lemonade (750ml) Raspberry lemonade (750ml)
Finger Food Choose a minimum of 4 items per person Breads Lemon chicken & basil mayonnaise focaccia Oriental duck hoi sin wrap Scottish smoked salmon cream cheese bagel Spicy cajun prawns & rocket wrap Sun-blushed tomato & peppers focaccia (V) (VG) Roasted vegetables & hummus wrap (V) (VG) Vegetable tikka mini roll (V) (VG) Roast chicken bloomer Farmhouse cheese & pickle bloomer (V) Prawn marie rose bloomer Cold Brie, bacon & cranberry muffin Chicken liver pâte, Perthshire oatcake Pastrami, mustard & gherkin frittata Halloumi, cucumber & dill, Perthshire oatcake (V) Roasted pepper, grilled courgette, olive & mozzarella skewer (V) (VG) (GF) (WF) Red onion quiche (V) (VG) Spicy vegetable spring roll (V) Java & coffee salmon skewer Vegetable samosa (V) (VG) Smoked haddock croquette Hot* Mini Scottish venison & red berry pies Mini Scottish beef burger, Scottish cheddar & Arran tomato relish Mini focaccia buns with Moroccan pulled lamb Stornoway black pudding & apple sausage roll Aubergine, lemon & spring onion flan (V) Scottish salmon & crab fish cake with tartare sauce Tomato & red onion tart (V) Scottish cheddar cheese & leek muffin (V) Butternut squash, coconut & chilli pies (V) Scottish crab & courgette filo parcel Crispy potato wrapped shrimp (GF) (DF) (WF) Asian spiced chicken skewer (GF) (DF) (WF) Vegetable satay brochette (V) Desserts Dark chocolate & white chocolate brownie (V) Pear & almond tart (V) Lemon drizzle syrup cake (V) Strawberry tart (V) Raspberry & Drambuie cranachan (V) Lemon meringue tart (V) Fresh fruit skewers Banana & butterscotch tartlet (V) Iced gingerbread (V) Cranberry & pecan flapjack (V) * Kitchen facilities required
Lunch Menus Menu A Roast chicken bloomer Scottish smoked salmon cream cheese bagel Vegetable & hummus croissant (V) Chicken liver pate, Perthshire oatcake Asian spiced crab cake Dark chocolate & white chocolate brownie (V) Menu B Oriental duck hoi sin wrap Prawn marie rose bloomer Vegetable tikka mini roll (V) (VG) Pastrami, mustard & gherkin frittata Java & coffee salmon skewer Pear & almond tart (V) Vegetarian lunch Vegetable tikka mini roll (V) (VG) Roasted vegetables & hummus wrap (V) (VG) Farmhouse cheese & pickle bloomer (V) Halloumi, cucumber & dill, Perthshire oatcake (V) Vegetable samosa (V) (VG) Cranberry & pecan flapjack (V) (VG) Gluten free lunch Ham & tomato roll (GF) Farmhouse ploughman s sandwich (GF) Three bean salsa wrap (V) (GF) Asian chicken skewer (GF) Cheese & vegetable bake (V) (GF) Pecan & chocolate brownie (V) (GF) Menu C Lemon chicken & basil mayonnaise focaccia Spicy cajun prawns & rocket wrap Roasted vegetable & hummus wrap (V) (VG) Smoked haddock croquette Hoi sin chicken skewer Iced gingerbread (V)
Platters Minimum guest numbers - 5 per platter Scottish ploughman s platter Smoked venison (GF) (DF) (WF) Rannoch chicken (GF) (DF) (WF) Mull cheddar (GF) (WF) Chicken liver parfait (GF) (WF) Fruit chutney, Perthshire oatcakes, pickled vegetables Cheese Platter Mull cheddar (GF) (WF) Fearn Abbey ewes brie (GF) (WF) Black crowdie Strathdon blue (GF) (WF) Served with celery, grapes, fruit chutney, walnuts, oatcakes, biscuits & bread (V) Scottish Fish Platter Smoked mackerel pâté (GF) (WF) Scottish smoked salmon (GF) (DF) (WF) Prawn cocktail (GF) (WF) Crispy prawns, tartare sauce, pickled cucumber, Perthshire oatcakes Mediterranean Mezze Platter Falafel (V) (VG) (DF) Chargrilled peppers & artichokes Olives Caperberries Harissa, hummus Artisan bread (V) Charcuterie Platter Chorizo (GF) (DF) (WF) Serrano ham (GF) (DF) (WF) Roast beef (GF) (DF) (WF) Smoked chicken (GF) (DF) (WF) Glazed ham (GF) (DF) (WF) Pastrami & salami (GF) (DF) (WF) Rustic bread, chutney & olive oil (V) Mixed Tapas Platter Marinated olives, boquerón s Melon & serrano ham (GF) (DF) (WF) Stuffed peppers (V) (GF) (DF) (WF) Manchego cheese (WF) Marinated prawns with lemon (DF) (WF) Rustic bread & olive oil (V)
Wine Flights 3 x 125ml glasses of wine per person. Minimum guest numbers - 6 per flight Maximum guest numbers - 30 Taste of Spain Blanco, Finca Manzanos, Rioja (W) Merayo Mencia, Bodegas y Viñedos Merayo (W) Crianza, Finca Manzanos, Rioja (R) Ideal with charcuterie, fish and cheese platters Taste of France Chardonnay IGP D oc, Montsable - Languedoc (W) Cotes Du Rhone, Rouge - Vielles Vignes - (R) Cotes Du Rhone, Blanc Vielles Vignes (W) Ideal with fish, charcuterie and ploughman s platters Taste of Something New Pinot Grigio, Calusari, Viile Timisului Romania (W) Mad Dry Furmint, St Tamas Hungary (W) Cabernet/Merlot/Syrah, Source Rouge, Chateau Ka Lebanon (R) Ideal with ploughman s and mixed tapas platters Price includes a trained member of staff to talk through the tasting notes of each wine
Salads Sundried tomato, spinach & quinoa salad (V) (VG) (DF) (GF) Smoked mackerel & beetroot salad with horseradish dressing (GF) Grilled Thai chicken salad with seasame noodles (GF) (DF) Quinoa salad with pears, baby spinach, chickpeas & herb vinaigrette (GF) (V) (VG) Butternut squash & apple salad with roasted walnuts (V) (VG) (DF)
Bowl Food Choose a minimum of 4 bowls per person Minimum guest numbers - 10 Cold Borlotti beans, chargrilled marrows & potato with fresh herb dressing Thai marinated Scottish salmon on a bed of rice with coriander & mint dressing (GF) (DF) (WF) Italian pasta with sun blushed tomatoes, olive & mozzarella with a basil & oil dressing (V) Seared tuna, Asian slaw with peanut & tamarind dressing (GF) (DF) (WF) Mixed fish cocktail with a spicy tomato relish (GF) (WF) Chicken & prawns with celery & apples bound in a crème fraiche dressing (GF) (WF) Sri Lankan chickpea & lentil curry with rice (V) (VG) (GF) (DF) (WF) Moroccan spiced potato with cous cous (V) (VG) (DF) Salads Classic chicken caesar salad Spiced potato with cous cous (V) (VG) (DF) Goats cheese, pickled walnut & pear salad (GF) (WF) Moroccan vegetable salad Scottish smoked salmon, new potatoes & arran mustard Indian crab salad with mustard seed & curry leaves (GF) (DF) (WF) Mediterranean tomato, cucumber & watermelon salad with yogurt & mint dressing (V) Israeli style chicken & mixed bean with chilli dressing (WF) Hot* Beef balti with ginger & chilli spices & saffron rice (GF) (DF) (WF) Roasted butternut squash casserole & coriander with lemon cous cous (V) (VG) (DF) Thai green quorn curry & sticky rice (V) (GF) (WF) Saag aloo with Indian pilau rice (V) (WF) Gnocchi in an arrabiatta sauce with Italian vegetables (V) Scottish fish & chips with chef s own tartare sauce Highland beef & East Lothian vegetables in a rich jus with dauphinoise potato Sea bass fillet & oriental vegetable soba noodle Desserts Chilled rice pudding (V) (GF) (WF) Chocolate mousse with orange pieces (V) Raspberry & Drambuie brulee (V) Chilled ginger & rhubarb with vanilla bean custard (V) Chocolate profiteroles, Chantilly cream & Baileys chocolate sauce (V) Butterscotch panna cotta (V) Strawberry & mint jellies (V) (VG) Apple & sultana crumble topped with oatmeal & cinnamon (V) * Kitchen facilities required
Fork Food Choose a minimum of 4 items plus 1 dessert per person Minimum guest numbers - 10 Cold Meat Dishes Roast duck, glazed with orange, served with a watercress & cashew nut salad (GF) (DF) (WF) Scottish roast beef with horseradish cream Char grilled chicken with a tarragon crème fraiche & waldorf salad (GF) (WF) A selection of cured & smoked meats salami, parma ham, smoked venison, chicken & duck Hot Meat Dishes* Curry buttered chicken with Indian rice (GF) (WF) Toad in the hole: pork & apple sausage in a thyme & onion pudding, cider gravy & mustard mash Moroccan spiced lamb & vegetable casserole with lemon & coriander cous cous Scotch beef & root vegetables with Scottish ale sauce served with herb dumplings Hot Fish Dishes* Grilled Scottish salmon, crushed new potatoes with orange & dill sauce (GF) (DF) (WF) Scottish haddock & mussel pie topped with a creamy mashed potato Kerala cod curry with baby spinach & cardamom flavoured pilau rice (GF) (DF) (WF) Seared red snapper with black beans, peppers & sesame noodles (DF) Cold Vegetarian Dishes Gouda style cheese with pine nuts & balsamic glaze (V) (VG) (GF) Wild mushroom & leek quiche (V) Skewered halloumi, courgettes & peppers with a spicy tomato salsa (V) (GF) (WF) Potato frittata with pesto & mozzarella cheese (V) Cold Fish Dishes Scottish salmon 3 ways smoked, cured & poached with a mango & chilli salsa (GF) (DF) (WF) Seared tuna chargrilled with salsa verde & nicoise salad (GF) (DF) (WF) Rollmop herrings & peppered mackerel with a potato & Arran mustard salad (GF) (DF) (WF) Smoked trout fillets, fennel, orange & dill salad (GF) (DF) (WF) Hot Vegetarian Dishes * Yam & plantain in a coconut sauce (V) (VG) (GF) (DF) (WF) Chickpea, root vegetable, tomato, apricot tagine (V) (VG) (GF) (DF) (WF) Leek, cheddar, mushroom & spinach tart (V) Aubergine & grilled vegetable moussaka (V) * Kitchen facilities required
Fork Food continued Hot Desserts* Apple tarte tatin with calvados sauce (V) Sticky toffee pudding with butterscotch sauce (V) Baked rice pudding with cinnamon & sultanas (V) (GF) (WF) Red berry sponge pudding with vanilla custard (V) Hot chocolate fondant with pistachio cream (V) Rhubarb & almond crumble (V) Cold Desserts Baked New York style cheesecake (V) Chocolate profiteroles with Chantilly cream (V) Lemon & pistachio posset (V) Pear & frangipane tart (V) Red berry & oatmeal cranachan tart (V) Fresh fruit platter All buffets are served with Giant cous cous with pomegranate & herbs (V) (VG) (DF) New potato & green bean salad Pasta & pimento salad with roasted onions (V) (VG) (DF) Mixed leaf salad Baby plum tomatoes, basil & black pepper Artisan breads Add a Cheeseboard Artisan cheeseboard with chutney & biscuits Mull cheddar (GF) (WF) Starthdon blue (GF) (WF) Fearn Abbey ewes milk brie (GF) (WF) * Kitchen facilities required
Carvery Choose a minimum of 1 roast joint, 3 hot options plus 1 dessert per person Minimum guest numbers - 10 Roast Joints* Roast rib of Scottish beef, cracked black pepper, yorkshire puddings & gravy Glazed loin of gammon, mustard crumb, grilled pineapple & gravy Roast leg of lamb with rosemary, lemon & gravy Roast chicken with garlic, thyme, sage & onion stuffing & gravy Roast bronze turkey, cranberry stuffing, chipolatas, bread sauce & gravy Roast loin pork, crackling, apple stuffing & sage gravy Roast potatoes Seasonal vegetables Hot Meat Dishes* Curry buttered chicken with Indian rice (GF) (WF) Toad in the hole: pork & apple sausage in a thyme & onion pudding, cider gravy & mustard mash Moroccan spiced lamb & vegetable casserole, lemon & coriander cous cous Scotch beef & root vegetables, Scottish ale sauce served with herb dumplings Hot Fish Dishes* Grilled Scottish salmon, crushed new potatoes with orange & dill sauce (GF) (DF) (WF) Scottish haddock & mussel pie topped with a creamy mashed potato Kerala cod curry with baby spinach & cardamom flavoured pilau rice (GF) (DF) (WF) Seared red snapper with black beans, peppers & sesame noodles (DF) Hot Vegetarian Dishes* Yam & plantain in a coconut sauce Chick pea, root vegetable, tomato & apricot tagine (V) (VG) (GF) (DF) (WF) Leek, cheddar, mushroom & spinach tart (V) Aubergine & grilled vegetable moussaka (V) Hot Desserts* Apple tarte tatin with calvados sauce (V) Sticky toffee pudding with butterscotch sauce (V) Baked rice pudding with cinnamon & sultana (V) (GF) (WF) Red berry sponge pudding with vanilla custard (V) Hot chocolate fondant with pistachio cream (V) Rhubarb & almond crumble (V) * Kitchen facilities required
Carvery continued Cold Desserts Baked New York style cheesecake (V) Chocolate profiteroles, Chantilly cream (V) Lemon & pistachio posset (V) Pear & frangipane tart (V) Red berry & oatmeal cranachan tart (V) Fresh fruit platter All buffets are served with Giant cous cous with pomegranate & herbs (V) (VG) (DF) New potato & green bean salad Pasta & pimento salad with roasted onions (V) (VG) (DF) Mixed leaf salad Baby plum tomatoes, basil & black pepper Artisan breads Add a Cheeseboard Artisan cheeseboard with chutney & biscuits Mull cheddar (GF) (WF) Starthdon blue (GF) (WF) Fearn Abbey ewes milk brie (GF) (WF) * Kitchen facilities required
Beer & Cider Scottish Beer (2 bottles of each) Innis & Gunn Lager (330ml) Stewarts Edinburgh Gold (330ml) Eden Mill Clock Ale (330ml) World Beer (2 bottles of each) Corona (330ml) Peroni Nastro Azzurro (330ml) Stewarts Edinburgh Gold (330ml) Cider (2 bottles of each) Magners Cider (330ml) Kopperberg Mixed Fruit Cider (500ml) Thistly Cross Traditional Cider (500ml) Beer & Cider (2 bottles of each) Innis & Gunn Lager (330ml) Stewarts Edinburgh Gold (330ml) Thistly Cross Traditional Cider (500ml)