Friday 16th and Saturday 17th 
Final weekly menu 

Bombay rolls
Poppadoms
Spiced sprouting broccoli tempura
Chutneys


Golden potatoes with nigella, sesame and green chilli
Black dal with roast cauliflower, crispy shallots and wild garlic
Pinks carrot achar


Choose one per person from below:
1. Macchi tikka
(mild and subtle fish dish, using hake)
2.Lamb saag
(we are making this with locally sourced rainbow chard)
3.Saag Paneer (vegetarian)

£20.00 per person 

Dessert 
Mango and cardamom lassi panna cotta
Coconut crumble

£4.00 per person  
Vegetarian and gluten free versions available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.

​
To order :
Please email info@pinkertonscatering.co.uk
🍴let us know your total order (number of meals, how many courses)
🍴contact number
🍴any allergies
🍴preferred collection day and time
🍴confirm whether you’re collecting from Pinks at Dovecot or would like this delivered (limited slots available)

If delivery is preferred, let us know your full address. £3.50 delivery fee for central Edinburgh addresses.
We will then confirm your order and delivery option and send you a payment link.

​
​ Next Pinks at Home
21st and 22nd May
Menu coming soon! 

Here's what some clients are saying so far.. 

"Dinner was delicious. I LOVED the fennel and orange salad especially"

"Just wanted to drop you a quick email to say thank you so much for our meal last night, it was amazing.
First time we've ordered a dine at home meal from anywhere and weren't disappointed"

"Food this week was delicious, especially the roulade!" 

"My Dad's surprise birthday was a great success, thanks again for supplying the meal- it made me look like a great chef"

"Another taste sensation, thanks so much we love Saturday night dinners!"

Past Menus 
Friday 9th and Saturday 10th April
Sunshine salad with rainbow carrots
Golden beetroot
Blood oranges
Aleppo chilli
Grilled Halloumi

Braised ox cheek
Mash with wild leek
Roasted radishes and spring greens

Chocolate tart with honey and tahini cream

Easter Weekend 
Friday 2nd and Saturday 3rd April
Starter
Pea and pesto tart
Phantassie Salad
Pink’s bread with wild garlic butter
Main
Slow cooked lamb shoulder with a creamy dill sauce
Spring green and broccoli gratin
Wild baked rice
​Dessert
Lemon roulade
Gooseberry fool and candied mint

Friday 26th and Saturday 27th March 
Starter
Spring East Lothian vegetable salad 
Wild garlic and pumpkin seed dressing
Parmesan, black sesame salt and rye croutes
Main
Roast maple cured salmon
Bashed crispy new potatoes
Warm creamy cucumber with dill oil
Dessert
Baked cheesecake with forced rhubarb compote


Friday 19th and Saturday 20th March 
​
Starter
Pinks pakora, popadoms and chutneys

Main
Old Delhi butter chicken (paneer for vegetarian option) or Kashmiri lamb
Sides
Gunpowder potatoes
Gujerati carrot
Golden dal
Homemade buttery paratha

Dessert
Chai spiced mousse
Caramel sauce
Ginger poached pear
Indian cookie (nankhatai)

Friday 12th and Saturday 13th March

Mezze salad
Spice rolled Labneh
Slow roast tomatoes
Pistachios
Mint
Pomegranate molasses dressing
​
Pinks Foccacia

Main
Lemon and saffron chicken with a yogurt sauce
Olive oil roasties
Veggie platter: aubergines, fennel and peppers and olives

Dessert
Cardamon friands
Quince, cherry and damson compote

Friday 5th and Saturday 6th March
Starter
Stuffed cheesy ramiro peppers with creamed corn
Pinks pickled jalapeños

Main
Slow cooked pork shoulder with ginger and chilli
Warm slaw
Potato wedges
Herby salsa

Dessert
Lime curd and coconut cold soufflé
Coconut crisp
Roast rhubarb

Friday 26th and Saturday 27th February
Starter
Buratta
Charred grape and fennel salad
Valdespino sherry vinegar
Homemade focaccia

Main
Scottish salmon with spiced caper and dill crust
Burnt aubergine and lemon pickle
Baked wild rice

Dessert
Honey and pinenut tart
Citrus creme fraiche

Friday 19th and Saturday 20th February 
Twice baked spinach and cheese soufflé
Pinenut and rocket salad

Confit duck legs
White bean and rosemary mash
Savoy cabbage
Green peppercorn sauce

Brioche bread and butter pudding
With apples and golden sultanas
Whipped bay leaf infused cream
​
Friday 12th and Saturday 13th February

Pre dinner nibble
Beetroot cured salmon
Buckwheat pancake and Yester dairy cream cheese

Scallops from Ethical shellfish Co with a lemon thyme marinade and Pink’s bread

Braised Scottish beef rib
Polenta truffle chips
Garlic mushroom
Roast squash

Salted caramel chocolate fondant and brûléed marshmallow

Pinks Bellini
Bottle of Organic Prosecco from L'Art du Vin and our damson and juniper cordial

​Friday 5th and Saturday 6th February ​
Starter platter:
Babaganoush
Olive tapenade
Lemon chicken skewer
Pink’s bread

Spiced lamb and feta pie with sweet potato crust 
Roast ramiro peppers 
Harrisa carrots 
Zhoug

Middle Eastern style meringue mess
Blood orange, mint, pistachios, sesame praline
 and cream

Friday 29th and Saturday 30th January
Parsnip and parmesan roulade
Salsa verde

Coq au Riesling 
Creamed spinach
Boulangère potatoes

Sticky toffee pudding 
Extra sauce

Friday 22nd and Saturday 23rd January 
"Burns Supper" 
Pre dinner nibble
Haggis and tattie tartlet with rowan

Starter
Seared venison
Cheese croutons
Leaves
Redcurrant vinegar

Main
Lamb navarin
Neeps and carrots
Pearl barley risotto

Dessert
Cranachan doughnut
Whisky and honey cream
Raspberry
Oat praline crumble

Friday 15th and Saturday 16th of January

Fennel and orange carpaccio
Whipped goats cheese cream
Roasted black beans and crispy kale

Slow cooked pork cheeks
Creamy cider sauce
Crispy bashed tatties with rosemary and olive oil
Mustard glazed carrots and pickled red onion

Cherry and walnut frangipane
Yester dairy creme fraiche

Friday 8th and Saturday 9th of January
Pear and blue cheese salad
Candied hazelnuts
Sourdough croutons
Sherry vinaigrette 
​
Venison meatballs with chestnuts, pickled walnuts and mushrooms
Braised cabbage and beetroot with juniper
Celeriac and parsnip dauphinnoise

Baked custard tart 
Apple and elderberry compote
​