CANAPES

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

VEGETARIAN CANAPES

Roasted cherry tomato on a parmesan shortbread with chive cremé fraiche
(nut free, can be gluten free)

Tomato arancini, balsamic jelly and pine nut 
(nut free)

Whipped goats cheese on oat biscuit with baked fig and heather honey 
(nut free, can be gluten free)

Confit potato, truffle mash, parmesan gratin
(gluten free and nut free)

Gougére, cheese fondue
(nut free)

Compressed watermelon with gin and mint gel
(vegan, dairy free, gluten free and nut free)

FISH CANAPES

Isle of Mull cheddar & smoked haddock fritter with Cullen skink shot
(nut free)

Crispy langoustine croquette with shellfish essence
(dairy free, gluten free and nut free)

Smoked salmon & dill mousse with creamed horseradish on oat biscuit
(nut free, can be gluten free)

Tartlet of West Coast crab with spiced mango & coconut gel
(nut free, can be gluten free and dairy free)

MEAT & POULTRY CANAPES

Crispy haggis balls with Arran mustard mayo
(dairy free and nut free)

Black Pudding with homemade brown sauce
(dairy free and nut free)

Carpaccio of Scottish beef on crisp parmesan shortbread
(nut free)

Chicken liver parfait, cherry and brioche toast
(nut free, can be made gluten free)

Confit ham hock croquette with apple and thyme gel
(nut free and can be dairy free)

VEGAN AND GLUTEN FREE CANAPES

Spiced mango and pineapple brochette
(dairy free and nut free)

Mini carrot and coriander tarts
(dairy free and nut free)

Vegetable sushi
(dairy free and nut free)

Compressed watermelon with basil gel
(dairy free and nut free)

Beetroot crackers with salt baked beetroot and apple cider gel
(dairy free and nut free)

Baby baked potatoes with truffle mayo
(dairy free and nut free)

STARTERS AND INTERMEDIATES

Trio of our home cured Scottish salmon terrine with lemon dressed beetroot and apple salad and horseradish crème fraîche
(pescatarian, gluten free and nut free)

Roasted whisky cured salmon served with a poached langoustine ravioli and seafood essence
(pescatarian, nut free and can be gluten free if pasta is taken out)

Seared sea bass with lobster and chorizo champ with a light pea velouté
(pescatarian, nut free, gluten free and can be dairy free)

Ham hock terrine with pickled beets and Dijon mustard emulsion
(dairy free, gluten free,nut free)

Neeps and tatties with haggis bonbons, Ayrshire bacon and parsnip crisps, whisky & peppercorn velouté
(dairy free, nut free and can be gluten free)

Slow cooked pork belly served with golden raisins, red onion confit and a lightly spiced caper jus
(gluten free, nut free and can be dairy free)

Goats cheese agnolotti with forest vegetables, celeriac puree and essence of tomato
(vegetarian and nut free)

Collops of seasonal melon with basil poached berries and passion fruit jelly
(dairy free, vegan, gluten free and nut free)

Cream of carrot, honey and ginger soup with crème fraîche
(can be vegetarian, can be nut free, gluten free and dairy free if requested)

Velouté of butternut squash with goats cheese and toasted pine nuts
(can be vegetarian, can be nut free, can be gluten free and dairy free if requested)

Cream of artichoke with white truffle oil and crunchy bacon bits
(can be vegetarian, can be nut free, can be gluten free and dairy free if requested)

Wild mushroom consommé with roasted mushroom
(can be vegetarian, can be nut free, can be gluten free and can be dairy free if requested)

VEGAN & GLUTEN FREE STARTERS AND INTERMEDIATES

Baba ganoush crudités garden
(nut free)

Marinated beets with a salad of grains, citrus and sorrel
(nut free)

Warm salad of celeriac, new season potatoes and young leeks served with leek oil and truffle mayo
(nut free)

Collops of galia melon with celeriac remoulade and pink grapefruit salad
(nut free)

Asian spiced butternut squash soup
(nut free)

Roasted cauliflower and coconut soup
(nut free)

  • slide
  • slide

REFRESHER COURSE

Roasted pineapple with lime sorbet and pineapple crisp

Fresh Scottish raspberries in pink champagne with dehydrated raspberries and raspberry sorbet

Blown sugar lemon filled with a lemon sorbet

(Refresher options can be vegetarian, lactose and dairy free, nut free and gluten free if required)

MAIN

Twice baked three cheese souffle with cheese glaze, tempura spring onions and pickled roots
(vegetarian and nut free)

Seared sea bream with textures of cauliflower and lightly curried mussels
(pescatarian, gluten free, nut free and can be dairy free)

Pan seared fillet of Scottish salmon, served with gingered greens, lemongrass velouté with crispy fried squid, in a sweet chilli dressing
(pescatarian, gluten free, nut free and can be dairy free)

Roast free range chicken breast, mushroom stuffed leg, served with lightly pickled wild mushrooms roast leek finished with a duo of chicken and creamed mushroom sauces
(gluten free and nut free)

Loin of lamb wrapped in Ayrshire bacon and herb mousseline served with minted greens, baby potatoes & rosemary jus
(gluten free and nut free)

Crear’s world famous beef wellington with seasonal potatoes, glazed root vegetables and rich red wine jus
(nut free and can be gluten free with a bacon wrap and no pastry)

Roasted venison loin wrapped in a bacon chestnut farce served with spiced red cabbage, lightly pickled roots, squash fondant and puree, red currant jus
(gluten free and can be nut free and dairy free)

VEGAN AND GLUTEN FREE MAIN

Salt baked beetroot, pumpkin and puy lentil wellington served with seasonal vegetables and potatoes and a rich red wine vegan jus
(the gluten free option will be served in a tart format)

Spinach and coconut dhal with butternut squash crackers
(nut free and dairy free)

Tastes and textures of carrot and beets with puffed seeds and rice
(nut free and dairy free)

Spiced textures of cauliflower with toasted almonds
​​​​​​​(dairy free and can be nut free)

Roasted artichokes, potato and new season asparagus salad with truffle dressing, truffle mayo and mushroom ketchup
(nut free and dairy free)

DESSERTS AND PUDDINGS

Dark chocolate and caramel banana mousse with dairy ice cream, caramelised banana sauce and glass tuille
(vegetarian, gluten free and can be nut free)

Lemon cheesecake with crisp meringue, poached raspberries and mango sorbet
(vegetarian, nut free and can be gluten free)

Iced honey and vanilla parfait with roasted strawberries and essence of whisky and strawberry sauce
(vegetarian, gluten free and nut free)

A flavour of chocolate – hot dark chocolate fondant, milk chocolate and Jura whisky ganache and white chocolate ice cream with chocolate tuille
(vegetarian, can be gluten free and can be nut free)

Hot sticky toffee pudding with vanilla ice cream and lashings of toffee sauce
(can be vegetarian, can be dairy free, can be gluten free and can be nut free with notice)

Seasonal fruit and custard crumble done in Crear’s own unique style, served with a light custard and vanilla ice cream
(vegetarian and nut free)

Coconut pannacotta with champagne poached fruits
(vegetarian, gluten free and nut free)

A selection of Scottish cheese and biscuits served with quince, walnuts grapes and celery flowers

VEGAN AND GLUTEN FREE DESSESTS AND PUDDINGS

Sticky toffee pudding with vegan ice cream, cinnamon and vanilla poached pear and caramel sauce
(dairy free and nut free)

Basil poached berries with raspberry sorbet
(dairy free and nut free)

Coconut panna cotta with poached rhubarb crumble
(dairy free and nut free)

Almond rice pudding with exotic fruit salad and almond brittle
(dairy free and can nut free)

EVENING BUFFETS

Alan's award winning pork warm sausage rolls with the option to add some vegetarian spinach and ricotta sausage rolls
(spinach and ricotta sausage rolls can be vegan)

Soup and fresh crusty rolls
(can be dairy free, gluten free, nut free, vegan)

Sausage rolls, crusty bread and warming soup

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 wafers, biscuits 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.