Westminster Kingsway College Escoffier Room Scottish Themed Menu 23rd - 27th January 2017

A Selection of Scottish Canapes, Leek and Mull of Kintyre Cheddar Tart, Seared Scallop on White Pudding, Smoked Veniosn and Plum Chutney.
Vegetarian Canapés, Roasted Onion and Dunsyre Blue, Pumpkin Porridge, Mull of Kintyre and Leek Tart.
Vegetarian Starter, Whisky Cured Butternut Squash.
Starter of Whisky Cured and Seared Salmon.
Soup Course, Highland Game Broth
Vegetarian Broth of Smoked Celeriac.
Fish Course, Poached Halibut, Arbroath Smokie Mousse, Langoustine and Langoustine Sauce.
Vegetarian Fish Course Alternative, Golden Beetroot Mousse, Roasted Beetroot, Carrot Cream.
Main Course, Roasted Loin of Lamb, Haggis and Oat Fritter, Tattie Scone, Clapshot, Roasted Neeps, Kale, Innis and Gunn Amber Ale Jus.
Vegetarian Main Course, Wild Mushroom Winter Pie, Vegetarian and Oat Haggis Fritter, Tattie Scone, Clapshot, Roasted Neeps, Kale, Parsley Butter Sauce.
Raspberry Cranachan.
Burn Orange Parfait, Caramel Drambuie Cream and Shortbread.
Petite Fours.

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Simon Stocker
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