"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 8th and Saturday 9th of January
Pear and blue cheese salad
Candied hazelnuts
Sourdough croutons
Sherry vinaigrette 
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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