MENUS 2024

CANAPES

We suggest you select one meat, one fish and two vegetarian canapés - this will allow six to seven per person

VEGETARIAN CANAPES

Isle of Mull cheddar cookie with cream cheese and garden chives
(nut free)

Beetroot arancini with aged balsamic
(nut free, can be gluten free)

Baked Tobermory royale topped with wasabi crumb
(nut free, can be gluten free)

Pissaladiere, caramelised onion & black olive tapenade
(nut free, can be gluten free)

FISH CANAPES

Smoked salmon & herb mousse in a sesame seed scone
(nut free, can be gluten free)

West coast crab thermidor in confit aromatic potato
(nut free, can be gluten free)

Smoked mackerel pate on olive oil & pepper croute with pickled cucumber
(nut free, can be gluten free)

Leek & smoked haddock croquette
(nut free, can be gluten free)

MEAT & POULTRY CANAPES

Duck liver parfait, burnt orange gel, orange cells on squid ink cracker 
(nut free)

Smoked pork rillette on toasted brioche with pink lady puree
(nut free, can be gluten free)

Panko crusted haggis bon bon with spicy sriracha mayo
(nut free, can be gluten free)

Stornoway black pudding croquette with pork scratching crumb and wholegrain mustard
(nut free, can be gluten free)

Slow-braised beef in thyme & rosemary crumb with horse radish gel
(nut free, can be gluten free)

VEGAN AND GLUTEN FREE CANAPES

Lightly curried cauliflower pakora with mint and yoghurt dressing
(nut free and gluten free)

Confit provencal vegetable tartlet with crisp basil and basil gel
(nut free and gluten free)

Spinach and ricotta vol au vents
(nut free and gluten free)

Mushroom & herb pate on gluten free croute
(nut free and gluten free)

Aubergine caviar with garlic & thyme gel on chicory
(nut free and gluten free)

Feta & black olive filo parcels
(nut free and gluten free)

STARTERS AND INTERMEDIATES

Cured salmon, salted lemon curd, puffed wild rice and creme fraiche
(nut free and gluten free)

Warm scallop mousseline in a light shellfish veloute
(nut free and gluten free)

West coast crab claw, lemon pearls, confit orange & endive 
(nut free and gluten free)

Argyll venison tartar, parmesan tuille, rocket, pickled shallot, capers and gherkin
(nut free and gluten free)

Shin of beef ravioli, truffle oil vinaigrette and tomato, tarragon & Madeira sauce
(nut free)

Pressed ham hough, piccalilli, lamb's leaf and cheddar tuille
(nut free and gluten free)

Garden pea and mint soup
(nut free, gluten free and vegetarian)

Butternut squash and chilli veloute 
(nut free, gluten free and vegetarian)

Warm brie custard, olive crumb and smoked tomato consomme
(nut free, gluten free and vegetarian)

Panko herb crusted crotin, basil & grape gel and artichoke barigoule
(nut free, gluten free and vegetarian)

Charred tender stem broccoli, hen's egg, cheese tuille and caper, shallot, & parsley dressing 
(nut free, gluten free and vegetarian)​​​​​​​

VEGAN & GLUTEN FREE STARTERS AND INTERMEDIATES

Broccoli veloute
(nut free and gluten free)


Carrot, maple and ginger soup with coconut cream 
(nut free and gluten free)

BBQ celeriac, black olive gel and hazelnut & chive dressing 
(nut free and gluten free)

Compressed cantaloupe melon masserated in aged port wine 
(nut free and gluten free)

Nori wrapped leek terrine with truffle oil, almond and fermented garlic 
(gluten free)

Open ravioli of wild mushrooms, lemon grass, marjoram & thyme
(nut free amd gluten free)

REFRESHER AND PRE MAIN COURSE

Passion fruit sorbet with lime granita
(vegetarian, vegan, nut free and gluten free)

Cullen skink espuma
(
nut free and gluten free)

Chilled heritage tomato consomme, avocado & sour cream
(nut free and gluten free)

Salt-baked and pickled beetroot, whipped goat's cheese and fennel
(nut free and gluten free)

MAIN

 

Treacle-cured Scottish salmon, crushed new potatoes, sea vegetables and liquorice consomme
(nut free and gluten free)

Poached salt-cured hake and mussel & herb broth, squid ink crouton and chervil oil
(nut free)


Tomato and root ginger laquered monkfish tail with pak choi and edamame salad and a sesame & coriander dressing
(nut free and gluten free)

Pan-seared saddle of Argyll venison, parsnip puree, sauteed spinach, baby leek and mille feuille potatoes with a port wine jus
(nut free and gluten free)

Slow-cooked pork belly, pink lady puree, pickled apple, salt-baked beetroot, cider apple jus and champ
(nut free and gluten free)

Seared fillet of beef, potato pave, spinach & chestnut mushroom pithivier and red wine jus
(nut free can be gluten free)

Herb-crusted double loin of lamb, caramelised khorabi, broad beans, vichy carrots and peas
(nut free)


St Bride's chicken breast, buttered asparagus, garden peas, fondant new potatoes, shallot puree and chicken jus
(nut free and gluten free)

Butternut squash gnocchi with squash puree, sage foam and shallot crumb
(nut free)


Roast chicory tart, warm heritage tomato salad and sauce vierge
(nut free and can be gluten free)


Cous cous, spinach and butternut squash pithivier
(nut free and can be gluten free)

VEGAN AND GLUTEN FREE MAIN

Sweet potato, spinach and ricotta lasagne with shallot puree and sage oil
(nut free and gluten free)


Courgette tempura, soya bean and pak choi salad with sesame and coriander dressing
(nut free and gluten free)


Cauliflower steak with pomegranite and chimichurri
(nut free and gluten free)


Tofu massaman curry with sticky coconut rice
(gluten free)


Wild mushroom and spinach cannelloni with rocket and pickled red onion salad
(nut free and gluten free)

DESSERTS AND PUDDINGS

Orange blossom & cointreau mousse in a choux bun with dark chocolate sauce
(vegetarian and nut free)

Brown sugar tart with lavender ice cream
(vegetarian, nut free can be gluten free)

Cranachan parfait, raspberry & mint salad with Isle of Jura gel
(vegetarian, nut free can be gluten free)

Whipped creme fraiche with strawberry compote & cordial, milk crisp and elderflower jelly
(vegetarian, nut free and gluten free)

Chocolate and salt caramel with chocolate soil, honeycomb and milk foam
(vegetarian and nut free)

Bitter dark chocolate tart, raspberry cells and raspberry sorbet
(vegetarian, nut free can be gluten free)

Rum babas, poached golden raisins and crème chantilly
(vegetarian and nut free)

Selection of cheeses with homemade chutney, crackers and oatcakes
(vegetarian, nut free can be gluten free)


 

VEGAN AND GLUTEN FREE DESSERTS AND PUDDINGS

Blueberry poached pineapple, passion fruit jelly and malibu granita
(nut free and gluten free)


Sticky toffee pudding with toffee sauce and vegan ice cream
(nut free and gluten free)

Roasted pears with date cake and muscovado syrup
(nut free and gluten free)

Selection of vegan cheeses with homemade chutney, crackers and oatcakes
(nut free and gluten free)

EVENING BUFFETS

Pulled pork & macaroni pies

Blaggis rolls with sriracha mayo

Traditional Scottish stovies

Pakora – mushroom, onion, chicken, black pudding, haggis

Sandwich selection

Isle of Arran traditional, chocolate and strawberry ice-cream

Serve with a slice of your Wedding Cake and/or your Cheese Tower

Wedding Cheese Towers
with condiments including homemade chutney, crackers and oatcakes


 

ALLERGENS

Please note that our food at Crear is prepared in a kitchen which handles all allergens.

We cannot guarantee that our food is free from trace elements of any allergen.

Crear does not assume any liability for adverse reactions to foods consumed, or to items one may come into contact with, while eating at Crear.

For further allergy information or should you or your guests have any food allergies or dietary requirements please inform a member of Crear staff. 

Crear is unable to provide a Kosher kitchen however we would be delighted to recommend Kosher caterers if required.