P R I V AT E E V E N T M E N U S

PRIVATE dINNER MENUMENU A - £45

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .STARTERS

Chicken liver Parfait, Prune Chutney, Toasted Brioche

Heritage Potato & leek Soup, Blue Cheese & Hazelnut Ravioli

Inverlochie Smoked Salmon Classically Garnished

Course duck terrine, Fennel & orange Salad, Marmalade dressing

MAINS

Breast of Free Range Chicken, Fondant Potato, Celeriac Puree, Creamed Cabbage, Truffle Sauce

Slow Cooked Beef Cheek, Mashed Potato, Baby onion & Bacon Jus, Crisp Bacon

Roast loin of Hake Wrapped in Parma Ham, lemon Crushed Potatoes, Pea Veloute

Seasonal Mushroom & Parmesan Risotto, Pea Shoots, Parmesan Crisp

dESSERTS

lemon Posset, Blueberry Compote, Poppy Seed Financiers

Sticky Toffee Pudding, Rum & Raisin Ice Cream, Caramel Sauce

Chocolate Brownie, Vanilla Mascarpone, Puff Candy

Coconut Panna Cotta, Mango Carpaccio. Mango Sorbet

PRIVATE dINNER MENUMENU B - £55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .STARTERS

Atlantic Crab & Pink Grapefruit Salad, Apple & Vanilla Emulsion

Cream of Cauliflower Veloute, Spiced Cauliflower Beignet, Curry Oil

Gravadlax Style Scottish Salmon Tartar, oyster Beignet, Caviar Crème Fraiche, Pickled Beetroot, Herb oil

Free Range Chicken, Tarragon & Wild Mushroom Terrine with Fig Chutney & Toasted Rye Bread

Blythswood Prawn Cocktail

MAINS

dry Aged Simon Howie Select Rib Eye, Gratin Potatoes, Tomato & Garlic Confit, Caramelised Shallot

Baked Cod, Smoked Pepper Piperade, Kalamata olive Puree, Char Grilled Potatoes

Roast Venison Haunch, Pickled Red Cabbage, Boulanger Potatoes, Roasted Baby Beets

Mull Cheddar, Leek, Truffle Potato Cake, Braised Leeks, Crispy Hens Egg

dESSERTS

Bread & Butter Pudding, orange Marmalade Ice Cream

Vanilla Crème Brule, Coffee Syrup, Hazelnut Ice Cream

Peanut Butter Cheesecake, Toasted Banana Marshmallows

lemon Tart, Clotted Cream, Raspberry Gel

PRIVATE dINNER MENUMENU C - £65

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .STARTERS

Pan Seared Hand Dived Scallops, Cauliflower Puree, Lime Mayonnaise

Guinea Fowl & Foie Gras terrine, Truffle Beignet, Muscat Grape Dressing

Roasted Beetroot & Goats Cheese Salad, Hazelnut dressing

Blythswood Prawn & langoustine Cocktail

MAINS

dry Aged Simon Howie Select Fillet, Celeriac & Beetroot Gratin, Pomme Mousseline, Turned Carrots, Red Wine Sauce

Baked Halibut, Heritage Potatoes, Mussel Broth

Roast loin of Aberdeenshire lamb, Braised Shoulder, Curried Aubergine Puree, olive & Shallot Potatoes, Green Beans

Ricotta & Spinach Stuffed Ravioli, Gruyere Cheese & Celeriac Sauce, Parmesan Crisp, Soft Herbs

dESSERTS

Granny Smith Apple Tart Tatin, Crème Fraiche & Calvados Ice Cream

Raspberry Cheesecake, White Chocolate & Raspberry Macaroons, Pistachio Ice Cream

Tonka Bean Brule, Whiskey Poached Pear, Chocolate Sauce

Chocolate & Salted Caramel Tart, Vanilla Ice Cream, Caramel Popcorn

PRIVATE dINNER MENUINTERMEdIATE CoURSE (INdIVIdUAllY PRICEd)

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Watercress & Spinach Soup, Granny Smith Puree

New Season Mushroom Soup, Chive cream

Chicken Veloute, Turnip & Haggis

Seared Scallop, Black Pudding & Bacon

lobster Ravioli, lemongrass & Chervil

Pearl barley Risotto, Fried Cep

Ham Hock Roulade, Celeriac Remoulade

Smoked Salmon Mousse, Caviar Crème Fraiche

Rillette of duck, Plum Chutney

orange Sorbet, Sherbit

Grilled langoustine, Apple & Fennel

No.11 Blythswood Square, Glasgow, G2 4AdT: 0141 248 8888 | events@blythswoodsquare.com | www.blythswoodsquare.com