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P R I V AT E E V E N T M E N U S
PRIVATE dINNER MENUMENU A - £45
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .STARTERS
Chicken liver Parfait, Prune Chutney, Toasted Brioche
Heritage Potato & leek Soup, Blue Cheese & Hazelnut Ravioli
Inverlochie Smoked Salmon Classically Garnished
Course duck terrine, Fennel & orange Salad, Marmalade dressing
MAINS
Breast of Free Range Chicken, Fondant Potato, Celeriac Puree, Creamed Cabbage, Truffle Sauce
Slow Cooked Beef Cheek, Mashed Potato, Baby onion & Bacon Jus, Crisp Bacon
Roast loin of Hake Wrapped in Parma Ham, lemon Crushed Potatoes, Pea Veloute
Seasonal Mushroom & Parmesan Risotto, Pea Shoots, Parmesan Crisp
dESSERTS
lemon Posset, Blueberry Compote, Poppy Seed Financiers
Sticky Toffee Pudding, Rum & Raisin Ice Cream, Caramel Sauce
Chocolate Brownie, Vanilla Mascarpone, Puff Candy
Coconut Panna Cotta, Mango Carpaccio. Mango Sorbet
PRIVATE dINNER MENUMENU B - £55
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .STARTERS
Atlantic Crab & Pink Grapefruit Salad, Apple & Vanilla Emulsion
Cream of Cauliflower Veloute, Spiced Cauliflower Beignet, Curry Oil
Gravadlax Style Scottish Salmon Tartar, oyster Beignet, Caviar Crème Fraiche, Pickled Beetroot, Herb oil
Free Range Chicken, Tarragon & Wild Mushroom Terrine with Fig Chutney & Toasted Rye Bread
Blythswood Prawn Cocktail
MAINS
dry Aged Simon Howie Select Rib Eye, Gratin Potatoes, Tomato & Garlic Confit, Caramelised Shallot
Baked Cod, Smoked Pepper Piperade, Kalamata olive Puree, Char Grilled Potatoes
Roast Venison Haunch, Pickled Red Cabbage, Boulanger Potatoes, Roasted Baby Beets
Mull Cheddar, Leek, Truffle Potato Cake, Braised Leeks, Crispy Hens Egg
dESSERTS
Bread & Butter Pudding, orange Marmalade Ice Cream
Vanilla Crème Brule, Coffee Syrup, Hazelnut Ice Cream
Peanut Butter Cheesecake, Toasted Banana Marshmallows
lemon Tart, Clotted Cream, Raspberry Gel
PRIVATE dINNER MENUMENU C - £65
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .STARTERS
Pan Seared Hand Dived Scallops, Cauliflower Puree, Lime Mayonnaise
Guinea Fowl & Foie Gras terrine, Truffle Beignet, Muscat Grape Dressing
Roasted Beetroot & Goats Cheese Salad, Hazelnut dressing
Blythswood Prawn & langoustine Cocktail
MAINS
dry Aged Simon Howie Select Fillet, Celeriac & Beetroot Gratin, Pomme Mousseline, Turned Carrots, Red Wine Sauce
Baked Halibut, Heritage Potatoes, Mussel Broth
Roast loin of Aberdeenshire lamb, Braised Shoulder, Curried Aubergine Puree, olive & Shallot Potatoes, Green Beans
Ricotta & Spinach Stuffed Ravioli, Gruyere Cheese & Celeriac Sauce, Parmesan Crisp, Soft Herbs
dESSERTS
Granny Smith Apple Tart Tatin, Crème Fraiche & Calvados Ice Cream
Raspberry Cheesecake, White Chocolate & Raspberry Macaroons, Pistachio Ice Cream
Tonka Bean Brule, Whiskey Poached Pear, Chocolate Sauce
Chocolate & Salted Caramel Tart, Vanilla Ice Cream, Caramel Popcorn
PRIVATE dINNER MENUINTERMEdIATE CoURSE (INdIVIdUAllY PRICEd)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Watercress & Spinach Soup, Granny Smith Puree
New Season Mushroom Soup, Chive cream
Chicken Veloute, Turnip & Haggis
Seared Scallop, Black Pudding & Bacon
lobster Ravioli, lemongrass & Chervil
Pearl barley Risotto, Fried Cep
Ham Hock Roulade, Celeriac Remoulade
Smoked Salmon Mousse, Caviar Crème Fraiche
Rillette of duck, Plum Chutney
orange Sorbet, Sherbit
Grilled langoustine, Apple & Fennel
No.11 Blythswood Square, Glasgow, G2 4AdT: 0141 248 8888 | [email protected] | www.blythswoodsquare.com