"Burns Supper"
Friday 22nd and Saturday 23rd January
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
2 courses £21.50 per person
3 courses £25.50 per person
Vegetarian option available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.
If microwaving please decant into suitable containers
Friday 29th and Saturday 30th January
Parsnip and parmesan roulade
Salsa verde
Coq au Riesling
Creamed spinach
Boulangère potatoes
Sticky toffee pudding
Extra sauce
2 courses £20 per person
3 courses £24 per person
Vegetarian, vegan and gluten free versions available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.
If microwaving please decant into suitable containers
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
Blood orange, mint, pistachios, sesame praline
Meringue and cream
2 courses £20 per person
3 courses £24 per person
Vegetarian, vegan and gluten free versions available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.
If microwaving please decant into suitable containers
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.
We will then confirm your order and delivery option and send you a payment link.
Friday 22nd and Saturday 23rd January
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
2 courses £21.50 per person
3 courses £25.50 per person
Vegetarian option available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.
If microwaving please decant into suitable containers
Friday 29th and Saturday 30th January
Parsnip and parmesan roulade
Salsa verde
Coq au Riesling
Creamed spinach
Boulangère potatoes
Sticky toffee pudding
Extra sauce
2 courses £20 per person
3 courses £24 per person
Vegetarian, vegan and gluten free versions available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.
If microwaving please decant into suitable containers
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
Blood orange, mint, pistachios, sesame praline
Meringue and cream
2 courses £20 per person
3 courses £24 per person
Vegetarian, vegan and gluten free versions available on request
These dishes come with instructions and are ideally suited to heating up in the oven at home.
If microwaving please decant into suitable containers
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.
We will then confirm your order and delivery option and send you a payment link.
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
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
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
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