CANAPE SELECTION Choose your favourites from the following items or let Chef prepare his selection from fresh seasonal produce. We recommend a minimum of four canapés per person for a 30 minute reception. Chefs Selection All items listed below are priced per person Chefs assorted selection, 4 pieces £7.50 Chefs assorted luxury selection, 6 pieces £9.50 Chefs assorted hot and cold canapés cooked and prepared in the room (minimum 40 guests) £19.75 Per Dozen All items listed below are priced per dozen Canapés Smoked salmon £17.00 Foie gras £30.50 Cheese and chive £8.50 Asparagus £11.50 Lobster £30.50 Melon and prosciutto £11.50 Steak tartar £11.50 Vol au Vents Prawn £20.00 Chicken £11.50 Salmon £14.00 Scampi £20.00 Mushroom £10.50 Lobster £30.50 Curried vegetable £9.00

BANQUETING DINNER MENU SELECTOR Our banqueting selector has been designed by our Chef to provide you with maximum choice and cost flexibility to suit your needs. Please select one item from each course to create your own menu, minimum three course per menu. These items are available in all main Hotel and Clubhouse private function rooms. All prices quoted are per person, with no minimum number restrictions. ≈ Starter Selection Oak smoked Scottish salmon with lemon, black pepper and oat meal bannocks £15.00 Corn fed chicken, young leek and wild mushroom terrine with spider frizzy, soft herbs and Roquefort cream £9.50 Maple and bourbon soaked marinaded Scottish salmon with wild roquette, combed honey and Arran mustard sauce £11.00 Culzean Bay crab and lobster galette with herbed remoulade, tomato salpicon, balsamic and beetroot cream £11.75 Marbled terrine of foie gras and Armagnac with combed fresh honey and warm brioche (maximum 40 guests) £16.50 Charred zucchini and marinaded eggplant with balsamic salpicon, warm goats cheese, seasonal shoots and basil vinaigrette £9.50 Highland game terrine with relished red onions, champagne leeks and truffle vinaigrette £9.50 Chilled Galia melon with mulled fruits, passion and ginger liqueur £8.50 Lobster, scallop and scampi terrine with baby shoots and herb salad, confit tomatoes and Nantua cream £11.50 Mesclun salad with asparagus and truffle vinaigrette, focciacia croutons, blue cheese and mixed bean a la greque £8.50 ≈ Soup and Intermediate Selection West coast lobster bisque with white wine and cognac £7.00 Creamed asparagus and white onion soup with celeriac and truffle jus £7.00 Young leek and smoked haddock veloute with new potatoes, wild garlic and chives £7.00 Roast plum tomato and red pepper soup with lemon grass, balm and sour cream £7.00 Lightly spiced lentil and butternut squash soup with crème fraiche, sweet potatoes and red chilli jus £7.00 Puree of wild, field and forest mushroom soup with fresh truffle and wild garlic £7.00 Cauliflower and white bean veloute with roast almonds and cashew cream £7.00 Smoked chicken and tomato consommé with tarragon quenelles and lemon thyme jus £7.00 Roast game consommé with braised pearl barley, young leeks and Marsala quenelles £7.00 Roast lobster consommé with Finnan haddock, white wine, Pernod and shrimp quenelles £7.00 Haggis wi’ bashed neeps an’ champit tatties £7.50 Gratin of Arbroath smokies with new potatoes, bannocks and young leek cream £8.50 Steamed turban of rainbow trout and scampi with vegetable ribbons, caviar and champagne cream £ 10.75 ≈ Main Course Meat Selection Roast supreme of corn fed chicken on creamed Savoy and forest mushrooms with French beans, fondant potatoes and sherry vinegar sauce £24.00 Roast supreme of chicken filled with a spinach, wild garlic and shiitake mushroom farce on creamed young leeks with rosti potato, parsnip puree and Madeira roast juices £26.50 Herb crusted pave of Ayrshire lamb with braised beans and wild mushrooms, baby vegetables, roast garlic fondant and poivrade sauce £28.00 Roast loin of Ayrshire lamb with rosemary scented apricot farce, candied root vegetables, fennel compote, roast garlic crushed potatoes and mountain thyme sauce £27.00 Roast tournedo of pepper corn crusted Scotch beef on oxtail and baby spinach champ with smoked shallots, creamed Savoy, roast garlic fondant and truffled foie gras sauce £28.00 Main Course Fish Selection Roast supreme of beetroot cured Scottish salmon on saffron potatoes with mange tout and ginger leeks, champagne, avruga and<

SET DINNER MENUS The following menus can be served in any of our private function rooms within the main Hotel and Clubhouse. Should you wish to customize any of our menus we would be delighted to confirm a price for your choice. All set dinner menus have a minimum number restriction of 8 guests. Groups with less than minimum numbers will be required to reserve a table in one of our restaurants and dine from the A La Carte menu. Inclusive allocations will then be deducted from the total food charge where applicable. These menus are intended as a sample, a full and detailed banqueting menu selector is also available on request. Set Dinner Menu 1 Lobster, scallop and scampi terrine with baby shoots and herb salad, confit tomatoes and Nantua cream * Roast supreme of chicken filled with spinach, wild garlic and shiitake mushroom farce on creamed young leeks with rosti potato, parsnip puree and Madeira roast juices * Bramble and strawberry shortcake with nettle jus * Tea, Coffee and Petit fours £50.00 per person ------------------------------------------- Set Dinner Menu 2 Corn fed chicken, young leek and wild mushroom terrine with spider frizzy, soft herbs and Roquefort cream * Grilled supreme of Atlantic halibut on lemon crushed potatoes with crisp French beans, asparagus and confit tomato sauce * Dark chocolate and whisky torte with lavender and vanilla syrup * Tea, Coffee and Petit fours £50.00 per person --------------------------------- Set Dinner Menu 3 Chilled Galia melon with mulled fruits, passion and ginger liqueur * Gratin of Arbroath smokies with new potatoes, bannocks and young leek cream * Roast loin of Ayrshire lamb with rosemary scented apricot farce, candied root vegetables, fennel compote, roast garlic crushed potatoes and mountain thyme sauce * Raspberry crème brulee with oatmeal and cinnamon biscotti * Tea,Coffee and Petit fours £56.00 per person ------------------------------------- Set Dinner Menu 4 Oak smoked Scottish salmon with lemon, black pepper and oatmeal bannocks * Haggis wi’ bashed neeps an’ champit tatties * Roast tournedo of peppercorn crusted Scotch beef on oxtail and baby spinach champ with smoked shallots, creamed Savoy, roast garlic fondant and truffled foie gras sauce * White chocolate and mocha harlequin with caramelised oranges and chocolate lattice * Tea, Coffee and Petit fours £62.50 per person