Alan Boslem's Crear Kitchen Signature Menu
Canapés
Crispy haggis ball with Arran mustard mayo
West coast salmon & langoustine croquette with seafood dip
Oat biscuit with goats cheese, honey & olive powder
Smoked Scottish salmon & creamed horseradish cups
Carpaccio of Scottish beef on parmesan shortbread
Starter
Dressed Scottish crab Crear style
served with spiced mango, and grapefruit jelly
Intermediate
Agnolotti of wild mushroom & goats cheese with a light tarragon cream
Refresher
Blown sugar strawberry filled with a strawberry sorbet, macerated strawberries
& basil gel
Main Course
Seared fillet of Scotch beef served with a short rib braised in Loch Fynne ale
Roasted root vegetables, fondant potatoes
& Lagavulin jus
Dessert
A flavour of chocolate –
Hot dark Valrhona chocolate fondant served with an Isle of Jura whisky flavoured milk chocolate ganache, white chocolate ice cream and chocolate crumble
Cheese
A selection of Scottish cheese & oatcakes with celery flowers, dried fruit & nuts
Tea & Coffee
5 CANAPES WITH 6 COURSES £62.50 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
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 can be done in a vegan format)
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
Baby baked potatoes served warm with chive Crème Fraiche & Avruga caviar
Meat & Poultry
Crispy haggis balls with Arran mustard mayo
Lady bite sized Yorkshire puddings filled with roast beef & creamed horseradish
Carpaccio of Scottish beef on crisp parmesan shortbread
Chicken liver parfait on a ginger bread wafer with Cumberland dressing
Lemon chicken sticks with coriander & lime mayo
Slow cooked belly of pork spoons with Asian slaw
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 veloute
Ham hough & 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 veloute
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
Veloute of butternut squash with goats cheese & toasted pine nuts
Cream of artichoke with white truffle oil & crunchy bacon bits
Refresher Course Option
Lemon sorbet refresher with braised seasonal fruits & dried berry chips
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 strawberry with compote of strawberries & basil gel
£7.50pp supplement
Gluten Free
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
Seared sea bream on a crisp Provençale tartlet herbed gnocchi & essence of tomato
Pan seared fillet of Scottish salmon with a crispy fried squid, gingered vegetables
Sweet chilli dressings
Roast maize fed chicken breast stuffed with traditional haggis, crisp potato cake
braised savoy cabbage & bacon lightly peppered Arran mustard cream
Cutlet & loin of lamb with a light herb & mustard crust, garlic & rosemary roast potato, ratatouille, aubergine puree and rosemary jus
Crears world famous beef Wellington with fondant potato 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 pilaff 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
Crear style cranachan with our own secret shortbread
Taste of Scotland – tablet cheesecake served with Drambuie soaked raspberries, vanilla ice cream & toasted oat crumble
Alans 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
A SELECTION OF 4 CANAPES AND 3 COURSES £46
A SELECTION OF 4 CANAPES AND 4 COURSES £51
A SELECTION OF 4 CANAPES AND 5 COURSES £55
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
