Scottish Dinner Party Catering 

Hold your own Burns Supper night, its this time of the year, we all look forward to Robbie Burns night as its on January 25th, time to bring out the poems and pipe the Haggis. Today, countless Burns clubs and societies exist, some of which can trace their origins back to the 19th century. These groups of enthusiasts continue the great annual tradition of Burns Suppers, keeping the memory of Scotland’s Bard and his works alive. Scottish themed dinners in your home
As people have been doing for years, or want to bring the event into the modern age and serve delicious updated dishes, we’ve got the menu for you! Please take a look at our suggested recipes, mix and match courses, and create your perfect list. You’ll find it hard to choose between these delicious dishes!

Contact Chef Nicholas 


Sample Menus

Cooked Haggis
Roasted boneless leg of Lamb with Fresh Mint sauce (this will cut any greasiness). The chef will slice at on arrival — served Medium well done
Lots of gravy
Roasted Carrots and Parsnips
Vegetables White turnip, Butternut Squash
Boiled buttered Potato
Scottish Sherry Trifle with Fresh Cream!

Smoked Salmon on crouton
Homemade Sausage rolls
Bacon Marmalade on Croute
Roasted Garlic & Brie Tartlets
Cooked Haggis
Roasted Beef Tenderloin Whisky sauce
Roasted Carrots and Parsnips
Vegetables White turnip, Butternut Squash
Baked Scallop Potatoes
Wheaten Bread & Butter Fresh Scottish Baps
Scottish Sherry Trifle with Fresh Cream


Winter Menus

Please Choose an Appetizer:
Classic Minestrone Soup with Parmesan Croute
Sweet Potato and Butternut Squash Soup
Mesculn Mixed Greens Raspberry Dressing with Warm Goat Cheese
Creamy Wild Five Mushroom Soup
Crispy Asparagus Fries coated with panko, Parmesan & Baby Greens
Classic French Onion with Monterey Jack Cheese
Grilled Atlantic Salmon with Citrus Sauce Summer Squash & Roasted Baby Beets
Romaine Heart Caesar Salad

Please Choose a Main Course:
Roasted Striploin of Beef with Sweet Mustard and Honey Crust, Jus
Supreme of Chicken Cordon Blue with Chevre Cheese,
Fillet of Salmon Steamed with White Wine Julienne of Vegetables Citrus Jus
Braised Beef short ribs with red wine sauce
Braised Veal Shanks (Osso Buco) White Wine
Pork Tenderloin stuffed with Seven Grain Rice and Apricot dressing,
Sun-dried Tomato Rosemary Jus
Veal Scaloppini with Prosciutto, Lemon & white wine
Please Choose a Dessert:
Flambéed Crepe Suzette served with Oranges
Double Chocolate Mousse Trifle with Raspberry, Strawberries Caulis
Seared Peaches with Blueberries and Crème Anglaise
Baked Crème brûlée
Cherries Jubilee with Ice Cream
Homemade Baked Apple Pie with Fresh Cream
Classic Home Baked Blueberry Cheesecake

All meals come with Flatbread and Fresh Basil Pesto
Vegetable and Coquette Potato
Premium-priced Entrees add 24.95 per person
Roast Beef Tenderloin with Bourbon Pecan, Brown Butter Jus
Multiple Hors d’Oeuvres/ Canapés (assorted Tapas)
Roast Rack of Lamb with Flavors of Pinot noir Jus & Blackcurrants
Seared Sea Bass with Calvados Cream sauce on Fraise lettuce
Grilled Duck Breasts with Orange and Balsamic

Contact Chef Nicholas