spring summer menu collection - heritage portfolio · 2020. 10. 15. · spring summer menu...

ArtworkClient: Heritage Portfolio Doc: 1-00100679.001 PDF Spring Summer Dinner Menu AW

Project: PDF Menus Size: (297)mm x (210)mm A/C: Name AW: RB

C M Y K Date: 13.02.15 Version: 2

Spring Summer Menu Collection

Starters

Beetroot carpaccio, scorched St Maure goat’s cheese, roasted pine nuts, sour honey marinade and lamb’s leaf salad.

Ailsa Craig goat’s cheese salad with peppered water melon jellies, blueberries, figs, roasted hazelnuts, saffron vinegar dressing.

Classic liver and herb parfait with boozey seasonal homemade chutney, little leaf salad, roasted wafers of walnut bread.

Prosciutto and rocket salad, sourdough crisps, rapeseed oil and heather honey vinaigrette, Walston Farm blue cheese crumbs, galia and cantaloupe melons.

Cold cured mackerel fillets with mirin, ginger and lime flavours. Chicory tips, ground miso and spring onions.

Galette of charred Mediterranean vegetables and smoky pancetta, pesto infused mascarpone, rocket leaf and pimento syrup.

Herb and citrus tabouleh, flakes of kiln smoked Hebridean salmon, little pickles, little leaves, lemon oil.

Cantaloupe and galia melons, ruby grape and pink grapefruit salsa, blackberry vinegar caramel, shaved coconuts.

‘Tartare’ of Perthshire smoked Shetland salmon, tomato salsa, Japanese radish slaw and little vegetable salad.

Perthshire smoked Shetland salmon, Persian limes, pickle berries, Arran mustard cream and seeded toasts.

Kiln smoked Hebridean salmon, pickled cucumber, herbed crème fraiche, sweet and spicy wasabi.

Heritage Portfolio Limited 49 North Fort Street, Edinburgh EH6 4HJT 0131 555 2229 [email protected] www.heritageportfolio.co.uk

All prices exclude vatPrices are valid 1st January 2015 to 31st December 2015.

Starters continued

Layered terrine of tomatoes and Buffalo mozzarella, sticky vinegar, crisp vegetable salad, malt and rye ‘soil’.

Chicken and chorizo terrine, spicy carrot and apricot jam, porridge and onion seed biscuits.

Chilled poached asparagus, Buffalo mozzarella and baby gems wrapped in cured ham, delicate herb and flower salad.

Inverawe smoked salmon, Persian limes, pickle berries, Arran mustard cream and seeded toasts.

‘Tartare’ of Inverawe smoked salmon, tomato salsa, Japanese radish slaw and little vegetable salad.

Little cocktail of tastes and textures of the sea with baby sea asparagus and herbs; Shetland salmon, smoky haddock quinoa, cockles and citrusy mackerel.

‘Antipasti’ of: Rannoch smoked beef and venison, whisky washed cheddar and home made pickle, mortadella and marinated olives, charred peppers and squash frittata, tossed leaves, balsamic vinegar and rapeseed oil. Malty bread.

Pan seared sea reared trout fillet, new potato and fennel salad with coarse mustard and honey vinaigrette, garden parsley.

Smoke salt rubbed carpaccio of Scotch beef, tomato and olive pesto, virgin rapeseed oil and little leaves.



Soups

Super smooth butter bean veloutè, slow cooked ham hock and buttered spaetzle noodles.

Ubiquitous, classic Scottish vegetable broth with potato dumplings tossed in herb butter.

Creamy veloutè of charred peppers and beef tomatoes finished with essence of basil.

Fragrant coconut and carrot soup infused with lemon grass and lime leaves.

Puree of peas and garden mint topped with sour cream and pumpernickel.

Creamed fennel, borlotti and broad beans with a drizzling of anise scented lemon oil.

Velvet smooth pot of creamed potato and leeks, snipped chives and hint of truffle.

Asparagus veloutè with buttered black trumpets and cheese on toast.



Mains

Signature range ‘sea bass en papillote’. Steamed in Champagne with braised potatoes and onions, shredded seasons vegetables and hints of star anise.

Ponzu glazed Ayrshire pork belly with Sichuan style egg plant and pak choi and fragrant potato dumplings.

Grain fed Perthshire chicken breast roasted with caramelised onions and sage leaf, creamed sweet potatoes, cumin dusted charred courgettes and little fired tomatoes, soured wine jus.

Roulade of Ayrshire grain fed chicken with basil and sun blushed tomatoes, flash fried baby leaf spinach, grated potato cakes, Florina peppers and nutmeg infused jus wrapped in prosciutto.

Baked Grain fed Ayrshire chicken supreme with pancetta and smoked garlic stuffing, roasted heritage potatoes, creamed egg plant, charred zucchini and piquant wine jus.

Grain fed chicken supreme baked in yoghurt and Dijon mustard marinade, blossom honey gravy, spring onion mash, bar grilled Mediterranean style vegetables.

Roasted corn fed chicken fillet, sweet wine and thyme jus, wild mushrooms, pea risotto and scorched pine kernels.

Baked corn fed chicken breast ‘gremolata’, boulangere style potatoes, stir fry of pak choi, peas, beans and peppers. Herb infused wine jus.

Baked supreme of chicken ‘gremolata’, boulangere style potatoes, stir fry of pak choi, peas, beans and peppers. Herb infused wine jus.

Roasted Ayrshire chicken jambonette stuffed with fried speck, artichoke and basil. Bell pepper baked with zucchini and Loch Arthur ricotta, parmentier potatoes and sauce of cooking juices.

Gilthead bream fillets steamed with root ginger, crushed heritage potato colcannon, smoky lardons, tomato beurre blanc and market vegetables.



Mains continued

Braised shin of Simon Howie beef, butter bean and potato casserole, asparagus and string beans, shoots and leaves, and sauce of cooking juices.

Buttery herb crusted Shetland salmon fillet. Confit of potatoes, chilli oil, hot salad of tiny tomatoes, beans and pak choi.

‘Four hour’ braised beef daube, caramelised onion mash, vegetables tossed in honey butter, tarragon infused sauce of braising juices.

Roasted stone bass fillet, charred onions scented with truffle and thyme, ratatouille of vegetables, chive cream sauce, butter fondant potato.

Three little fishes; razorclam bon bon in Japanese breadcrumbs, oriental spiced tiger tail dumpling, coconut and peanut roast cod, with creamed sweet potatoes, edamame beans, sugar peas and ponzu syrup.

Dukkah spiced roasted Lanarkshire lamb rump, caramelised fennel, creamy herb hummus, roasted baby beets, buttery potato cake, roasting juices.

Guinea Fowl supreme roasted with spinach and pine nuts. Potatoes basted in goose fat, creamed cauliflower and buttered seasonal vegetables. Classic sauce ‘poivre vert’.

Two tastes of: roasted Lanarkshire lamb fillet and galette of slow cooked Scotch beef shoulder. Potato roesti, creamed celeriac, little vegetable medley, cepes scented gravy.

Charred Scotch beef fillet, creamed cauliflower, sesame dusted potato bon bons, snow peas in minted butter, jus infused with culinary herbs

Charred Scotch beef fillet, classic duchess potatoes, grilled asparagus, sauté of beech mushrooms and wine jus with Arran mustard.



Desserts

Lemon and lavender cheesecake, hint of ginger, sweetly spiced saffron syrup, sweet beet and rosy meringues.

Vanilla crème brulee set over a compote of white grapes and cape gooseberries braised in dessert wine with bay leaves and anise.

Classic summer pudding with clotted cream and fruity syrup.

‘Spring pudding’ with clotted cream and fruity syrup; our seasonal variation on the summer classic.

Cardamom and rhubarb cheesecake, roast hazelnut praline and tiny herbs.

Candied rhubarb and gingerbread pot, black pepper choc ice served in a kilner jar.

Signature range French style apple galette with vanilla bean ice cream and sweet cider syrup.

Poached peach in Muscat wine, with vanilla spiced clotted cream, lemon and rose jellies.

Signature style demi tasse of summer berries, rose petals and mint, warmed elderflower schnapps consommé, home rolled shortbread, limoncello choc ice.

Strawberry tart with strawberry ripple ice cream and strawberry coulis.

Raspberry tart with raspberry ripple ice cream and raspberry syrup.

Blueberry panacotta, roasted coconut Greek yoghurt, violet scented tuille wafer.

Tastes of the ‘Black Forest’; chocolate sponge, marinated cherries, kirsch and cream, finished with cherry mallow puffs and meringues.

The infamous heritage hot and gooey chocolate tart with pistachio infused custard and coconut caramel crisp wafer.



Desserts continued

Perthshire raspberries smothered in Drambuie and heather honey crème brulee with shards of porridge caramel.

‘Tea-ramisu’; dunking ginger cookies soaked in lapsang soushong liqueur layered with whipped tea spiced mascarpone, ginger, and candied lemon zest.

Chilled anise seasoned rice pudding, triple layered with two compotes of strawberries and blackcurrants in a kilner jar.

Frozen vanilla yoghurt and poppy seed parfait with mango gel and sweet shot of torrontes tardio.



spring summer menu collection - heritage portfolio · 2020. 10. 15. · spring summer menu...

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