Alan Boslem's Crear Kitchen Signature Menu
Canapés
Crispy haggis ball with Arran mustard mayo
Gougére filled with blue cheese mousse
Oat biscuit with goat’s cheese, honey & olive powder
Smoked Scottish salmon & creamed horseradish cups
Carpaccio of Scottish beef on Parmesan shortbread
Starter
Steamed fillet of Gigha halibut with wasabi & cucumber
Intermediate
Agnolotti of wild mushroom & goats cheese with a light tarragon cream
Refresher
Blown sugar lemon filled with a lemon sorbet
Main Course
Seared fillet of Scotch beef served with a short rib braised in Loch Fyne ale
Roasted root vegetables, seasonal potatoes
& Lagavulin jus
Dessert
Crear style cranachan with Jura whisky jelly
Cheese
A selection of Scottish cheese & oatcakes with celery flowers, dried fruit & nuts
Tea & Coffee
& Petit Fours
5 CANAPES WITH 6 COURSES £67.50 PER PERSON
Or create your perfect foodie wedding menu choosing from our selectors
Canapés
Vegetarian
Roasted cherry tomato on a Parmesan shortbread with whipped cream cheese & chives
Tomato arancini, balsamic jelly & pine nut
Squash cracker, squash puree, pickled beetroot & pumpkin seeds
Whipped goats cheese on oat biscuit with baked fig and heather honey
Confit potato, truffle mash, Parmesan gratin
Gougére, cheese fondue
Compressed watermelon with gin & mint gel
Chick pea falafel, homemade brown sauce
Fish
Isle of Mull cheddar & smoked haddock fritter with Cullen skink shot
Crispy langoustine croquette with shellfish essence
Smoked salmon & dill mousse with creamed horseradish
Tartlet of West Coast crab with spiced mango
Meat & Poultry
Crispy haggis balls with Arran mustard mayo
Black Pudding with homemade brown sauce
Carpaccio of Scottish beef on crisp parmesan shortbread
Chicken liver parfait, cherry & brioche toast
Beef tartar, pecan tulle, pickled beetroot
Confit ham hock croquette with apple & thyme gel
Gluten Free
Tempura of langoustine with shell fish bisque
Vegetable sushi
Chilli glazed pork with Asian slaw
Roasted cherry tomatoes with chive crème fraiche & parmesan shortbread
Smoked salmon rosettes with pesto crostinis
Warm goats cheese & fig with manuka honey
We suggest you select one meat, one fish and two vegetarian canapés - this will allow six to seven per person although some guests have been known to eat many more!
Starter or Intermediate
Trio of Scottish salmon terrine with beetroot & apple salad & lemon dressing
Roasted whisky cured salmon served with a poached langoustine ravioli & seafood essence
Seared sea bass with lobster & chorizo champ with a light pea velouté
Ham hock & apple terrine with piccalilli & ginger bread crostini
Terrine of Highland game with glazed with a jelly of Jura whisky and served with a compote of cranberries and sour dough crisp
Timbale of haggis, neeps & tatties with Ayrshire bacon & parsnip crisps, whisky & peppercorn velouté
Slow cooked pork belly served with golden raisins, red onion confit and a lightly spiced caper jus
Goats cheese agnolotti with forest vegetables & essence of tomato (or served with wild mushroom cream)
Collops of seasonal melon with basil poached berries & passion fruit jelly
Chilled gazpacho with dressed crab
Cream of carrot honey & ginger soup with Crème Fraiche
Velouté of butternut squash with goat’s cheese & toasted pine nuts
Cream of artichoke with white truffle oil & crunchy bacon bits
Wild mushroom consommé with herb dumplings
Refresher Course Option
Roasted pineapple with lime sorbet & pineapple crisp
Fresh Scottish raspberries in pink champagne with dehydrated raspberries & raspberry sorbet
£3.50pp supplement
Hand crafted blown sugar lemon filled with lemon sorbet - £7.50pp supplement
Main Course
Seared sea bream with textures of cauliflower & lightly curried mussels
Pan seared fillet of Scottish salmon with a crispy fried squid, gingered vegetables with sweet chilli dressings
Roast maize fed chicken breast stuffed with traditional haggis, crisp potato cake
Braised savoy cabbage & bacon, lightly peppered Arran mustard & whisky cream
Cutlet & loin of lamb with a light herb & mustard crust, garlic & rosemary roast potato, ratatouille, aubergine puree and rosemary jus
Crear’s world famous beef wellington with seasonal potatoes, glazed root vegetables & rich red wine jus
Roasted venison loin in a chestnut glaze with spiced red cabbage, baked root vegetables & rosti potato
Vegetarian
Butternut squash & cherry tomato stew with basil couscous & wilted spinach
Chestnut mushroom stroganoff with lemon & sage gnocchi
Vegetables bound in a fragrant freshly made curry sauce served with pilaf rice & griddled Nan bread
Baked feta cheese tart with red onion jam & broccoli fritters
Slow roasted onion stuffed with mushroom & mull cheddar fricassee
Gluten Free
Loin of Perthshire lamb with fondant potato, baba ganoush, ratatouille &
minted pesto
Seared sea bass with lobster crushed potatoes, gingered green & sweet chilli prawns
Slow baked vegetables with feta toasted almond & Medjool dates
Cheese & Dessert
Taste of Scotland – tablet cheesecake served with Drambuie soaked raspberries, vanilla ice cream & toasted oat crumble
Lemon shortcake with fresh Scottish raspberries & mango sorbet
Iced honey & vanilla parfait with roasted strawberries and essence of whisky & strawberry sauce
A flavour of chocolate – hot dark chocolate fondant, milk chocolate & Jura whisky ganache & white chocolate ice cream with chocolate tuile
Hot sticky toffee pudding with vanilla ice cream & lashings of toffee sauce
Seasonal fruit & custard crumble done in Crear’s own unique style, served with vanilla ice cream
Coconut panacotta with champagne poached fruits
A selection of Scottish cheese & biscuits served with quince, walnuts grapes & celery flowers
A trio of your favourite Crear sweets can be done at a supplement of £2.50 per person
A SELECTION OF 4 CANAPES AND 3 COURSES £49
A SELECTION OF 4 CANAPES AND 4 COURSES £54
A SELECTION OF 4 CANAPES AND 5 COURSES £58
For the complete wow factor, add one of Alan's hand crafted blown sugar strawberries with compote of strawberries & basil gel £7.50
Gluten Free
A trio of signature dishes- glazed lemon meringue pie, cold rhubarb & raspberry crumble
Hot sticky toffee pudding & lashings of toffee sauce & vanilla ice cream
Tea & coffee
Vegetarian Menu
Canapés
Roasted cherry tomato on Parmesan shortbread with whipped cream cheese & chives
Butternut squash arancini with red pepper ketchup
A selection of vegetable or smoked salmon sushi with wasabi mayo
Black truffle, potato & gruyere tart
Whipped goats cheese on oat biscuit with baked fig and heather honey
Baby baked potatoes served warm with sour cream chive
Scottish blue murder cheese on a pecan tuille with juniper jelly
Selection of flat bread & bread sticks with Baba ganoush & hummus
Crisp little gem lettuce hearts filled with Waldorf fruit & nuts
(All of the above could be done in vegan format)
Starters & Intermediate
Goats cheese agnolotti with forest vegetables & essence of tomato (or served with wild mushroom cream)
Collops of seasonal melon with basil poached berries & passion fruit jelly
Cream of carrot honey & ginger soup with crème fraiche
Veloute of butternut squash with goats cheese & toasted pine nuts
Main Course
Butternut squash & cherry tomato stew with basil couscous & wilted spinach
Chestnut mushroom stroganoff with lemon & sage gnocchi
Vegetables bound in a fragrant freshly made curry sauce served with pilaff rice & griddled Naan bread
Baked feta cheese tart with red onion jam & broccoli fritters
Slow roasted onion stuffed with mushroom & mull cheddar fricassee
Dessert
Crear style cranachan with our own secret shortbread
Taste of Scotland – tablet cheesecake served with Drambuie soaked raspberries, vanilla ice cream & toasted oat crumble
Alan's glazed lemon cheesecake with roasted mango, mango sorbet & lemon Anglaise
Cold twists on a Scottish classic crumble -Iced honey & vanilla parfait with macerated Scottish strawberries, strawberry sauce and our secret crumble
Hot sticky toffee pudding with vanilla ice cream & lashings of toffee sauce
Steamed ginger bread pudding with caramel ice cream & orange compote
Coconut pannacotta with champagne poached fruits
A selection of Scottish cheese & biscuits served with quince, walnuts grapes & celery flowers
A trio of your favourite Crear sweets can be done at a supplement of £2.50 per person
Vegan Menu
Canapés
Black olive crostini with lightly mushroom duxelles with sun-blushed tomato & chervil
Little gem salad leaves with guacamole
Melon, mango pink grapefruit & basil skewers
Sweet chilli salsa & roasted cherry tomato spoons
Sesame seeded flat bread with houmous
Starters & Intermediate
Lightly dressed green salad with figs & toasted hazel nuts
Collops of Galia melon with steamed seasonal berries & crystallised citrus zest
Cream of new season garlic & potato soup with sour cream
Cream of butternut squash with pine kernels & sunflower seeds
Sugar blown apple filled with an apple sorbet & ginger ale syrup
Main Course
Baba ganoush with a spiced chick pea salad
Roasted flat cap mushrooms topped with a herb crumb served on a bed of basil scented couscous & Ratatouille dressing
Braised white onion stuffed with brown rice served with flageolet beans & salsa verde
Dessert
Baked pears with honey & almonds
Melon soup with red wine granite
Caramelised apples in spiced wine with apple sorbet
Tea, Coffee & Macarons
Gluten Free Menu
Canapés
Tempura of langoustine with shell fish bisque
Vegetable sushi
Chilli glazed pork with Asian slaw
Roasted cherry tomatoes with chive Crème Fraiche & Parmesan shortbread
Smoked salmon rosettes with pesto crostini
Warm goats cheese & fig with Manuka honey
Starters & Intermediate
Warm golden cross goats cheese served with a lightly dressed salad of figs, walnuts, beetroot & fennel
Collops of Galia melon with steamed seasonal berries & crystallised citrus zest
Celebration of Scottish salmon - a roulade of smoked, cured & poached salmon served with a warm roast salmon, orange & cucumber salad & honey dressing
Cream of new season garlic & potato soup with sour cream
Cream of butternut squash with pine kernels & sunflower seeds
Spring vegetable risotto
Main Course
Loin of Perthshire lamb
with fondant potato, Baba ganoush, Ratatouille & Minted pesto
Seared sea bass with lobster crusted potatoes, gingered green & sweet chilli prawns
Slow baked vegetables with feta toasted almond & Medjool dates
Dessert
A trio of signature dishes - glazed lemon meringue pie, cold rhubarb & raspberry crumble
Hot sticky toffee pudding & lashings of toffee sauce & vanilla ice cream
