el eva tin g y our dinin g ex perien ceassets.teca.co.uk.s3.amazonaws.com/files/menus.pdf ·...

E L E V A T I N G Y O U R

D I N I N G E X P E R I E N C E

2 3

All items are subject to VAT. Prices are per person, at current rate.

A L L B R E A K S

Greek yoghurt & berry bircher pot £1.85

Selection of low fat bio yoghurts £1.85

Yoghurt bowls & tropical fruits £2.95 Local berry & granola yoghurt bowls/tropical fruit brochettes with gels, coulis & vanilla yoghurt

Fresh fruit kebab £2.75

Fruit & nut muesli bar £2.20

In-house tray bake selection (x3) £3.75 Chef’s choice from; apple flapjacks/coconut & berry/carrot & sticky toffee bites/strawberry & almond/chocolate bites/Viennese berry & cream

Muesli scone with preserves £2.95

Warm croissants with ham & cheese £4.75

Quinoa porridge bowl or traditional Scottish porridge bowl £2.25 With almond milk, fruits & crumble

Assorted freshly baked cookies £3.70

54

Aberdeen buttery & croissant selection with butter & Scottish preserves £3.95

Cake stand or platter of; chef’s selection of freshly prepared mini cakes £3.25

Cake stand or platter of; fruit scone with local strawberries & vanilla butter cream £2.95

In-house selection of fondant centred flower pot muffins (x3) £3.75 Chef’s choice from; triple chocolate/rhubarb & custard/strawberry & yuzu/summer berry & vanilla/ bubble gum & white chocolate/carrot & fondant cake/sticky toffee pudding

In-house selection of fondant centred flower pot mini muffins (x3) £2.75 Chef’s choice from; triple chocolate/rhubarb & custard/strawberry & yuzu/summer berry & vanilla/ bubble gum & white chocolate/carrot & fondant cake/sticky toffee pudding

Assorted large Danish pastries £3.75

Mini Danish & pastry selection (x3) £2.85 Chef’s choice from; cinnamon & apple/chocolate twists/royal selection/butter croissants/in house Aberdeen rowies

Grampian sausage bap £3.95

Bacon filled roll £3.95

Egg filled roll £3.25

Filled breakfast muffin £3.00 With either bacon, Grampian pork sausage or cheese & tomato omelette

Trio of baby brioche £4.75 Bacon loin & ketchup, Grampian sausage & tomato, cheese omelette

Freshly brewed tea & coffee with a selection of luxury twin pack biscuits, still & sparkling mineral water £2.85

Fresh apple, orange, pineapple or cranberry juice 1ltr £4.30

Still or sparkling Deeside Spring Water 750ml £3.95

F U L L S C O T T I S H B R E A K FA S T M E N U £ 2 2 . 0 0

HOT SELECTION

Grilled bacon, Aberdeen pork sausage, local black pudding, traditional tattie scone, hash browns, scrambled & poached egg, grilled tomato, grilled mushrooms & baked beans

COLD SELECTION

Assorted cereals to include; Weetabix, Alpen, Bran Flakes, Muesli & Shredded Wheat

Selection of fresh bakery items to include; croissants, butteries, high fibre wholemeal breads

Seasonal fruit platter, Greek yoghurt & berry bircher pot, natural yoghurt & fruit pureés, selection of low fat bio yoghurts

Fresh fruit juices

Coffee & tea

All items are subject to VAT. Prices are per person, at current rate.All items are subject to VAT. Prices are per person, at current rate.

76

B O W L F O O D M E N U S

MENU OPTION 1 — £25.95 Braised Aberdeenshire daube of beef, mustard & potato pureé, with vegetable slaw & jus

Smoked onion crusted salmon, spinach, squash pureé & beetroot salsa

Thai vegetable & rice fricassee topped with coconut & coriander bon bon (v)

Greek salad of feta, cucumber, olives, tomato, roquito peppers & tomato dressing~~~~~~ Chef’s selection of freshly prepared plated desserts

MENU OPTION 2 — £25.95 Thai duo of chicken, coconut crusted & coriander & chilli bon bon & Thai vegetable risotto

Crisp battered fish of the day, above lemon potato chips, pea pureé & tartare sauce

Mediterranean roast vegetable, tomato & orzo pasta, topped with goats cheese bon bon (v)

Mozzerella & micro tomato salad, garnished with Marie Rose jelly, topped with tomato & cayenne ~~~~~~ Chef’s selection of freshly prepared plated desserts

MENU OPTION 3 — £25.95Deeside venison haunch with root vegetables, parsnip & potato pureé & redcurrant jus

Baked North East cod fillet on fondant lemon potato, garden peas & pancetta, with pea & mint crumble

Roast butternut squash, pepper & oregano risotto finished with marscapone cheese & white wine (v)

Salad – micro ploughman’s salad with cheese scones, pickled textures, arran cheddar & tomato ketchup gel~~~~~~ Chef’s selection of freshly prepared plated desserts

MENU OPTION 4 — £25.95Daube of Grampian slow braised bbq pork shoulder on creamed potato & vegetable slaw

Indian duo of chicken, tikka breast & spiced pakora with pilau rice & micro naans

Mediterranean vegetable & orzo pasta bake finished with parmesan & pesto crumble (v)

Salad – vegetable Caesar salad with Caesar spheres & emulsion, above crisp endive, finished with butter brioche croutons~~~~~~ Chef’s selection of freshly prepared plated desserts


Freshly brewed tea & coffee with still & sparkling mineral water & fresh orange juice

98

T W O C O U R S E B U F F E T L U N C H M E N U 1£ 2 5 . 9 5

HOT BUFFET

Duo of chargrilled chicken breast & barbeque pulled chicken bon bon, fondant vegetable textures, barbeque chicken jus & stem broccoli

Battered North East fish of the day, buttered potato pureé, roasted vine tomatoes & pea pureé

Foraged mushroom & butternut squash risotto with mascarpone cheese, parmesan crackling & rocket lettuce (v)

~~

Steamed greens

COLD BUFFET

Platters - selection of Scottish meats, seafood & vegetarian bites

Salads – watermelon, feta cheese & pine kernel, toasted walnut & apple, exotic leaf, vegetable & herb slaw

Dips - selection of chutneys, emulsions & mustards

DESSERT

Chef’s hot dessert of the day

Tropical fruit salad

Individual cheese plates with in-house chutneys & oatcakes

Selection of in-house plated desserts with fruit textures



1110


HOT BUFFET

Baked North Sea bass fillet, marinated chilli soya beans, wilted pak choi & teriyaki dressing

Slow braised Aberdeenshire beef, local root vegetable textures, fondant sweet potato, marrow jus & dehydrated mushroom salt

Mediterranean vegetable & nut roulade, tomato & basil jus, plum tomato with cauliflower, cous cous & citrus yoghurt (v)

~~

Stem broccoli & roast baby tomatoes

Steamed rice

COLD BUFFET


Salads – Greek feta cheese salad, salsa verde pasta, Chinese noodle chow mein, seasonal lettuce


DESSERT







1312


HOT BUFFET

Chicken tikka masala, pilau rice, mini coriander naans & chicken & yoghurt pakoras

North Sea cod fillet with pesto crust, crushed jersey royals, tomato textures & optional herb butter sauce

Roasted beef tomato filled with ratatouille, mozzarella & basil with vegetable polenta chips & chargrilled vegetables (v)

~~

Green vegetable fricassee

Peppered leaf salad

COLD BUFFET


Salads – coleslaw, Jersey potato & chive, pink grapefruit & charred halloumi cheese, Caesar leaf salad


DESSERT







1514

S T R E E T F O O D M E N U O P T I O N S Minimum number of 50 required – choose two theme options from the five listed — £32.50

OPTION 1 – MEDITERRANEAN LA FIESTA

Italian arancini - parmesan & vegetable / cured meat & parmesan with romanesco sauce

Greek falafels with tzatziki dip, Spanish slow braised pork belly in paprika & red wine with pimento & chorizo kebabs

Spanish tapas – breads, hummus & dressings, melon, manchego cheese

~~~~~~

Chef’s selection of freshly prepared plated desserts

Front of House Chef;Carving pork belly & skewering with red pimento & chorizo

Cutting Spanish breads for tapas & dips

Garnishing arancini at station with romanesco sauce & herbs

OPTION 2 - TASTE OF ASIA

Shredded aromatic crispy duck with chinese pancakes, julienne of leek, cucumber & plum sauce

Chinese vegetable dumplings & dim sums with soy & ginger dipping sauce

Pad Thai noodles with tofu & tamarind

~~~~~~


Front of House Chef;Assembling Chinese duck pancakes


1716

S T R E E T F O O D M E N U O P T I O N S (continued)

OPTION 3 - SOUTH AMERICAN FOOD CARNIVAL

Mexican vegetable & bean burritos & ground meat burritos with avocado & sour cream

Meat & cheese empanadas

Brazilian marinated chicken & vegetable kebabs with lime & tomato dipping sauce

~~~~~~


Front of House Chef;Building vegetable & meat burritos

Making kebabs at station

OPTION 4 - SCOTTISH HEART WARMERS

Aberdeenshire beef stovies, oatcakes & beetroot

Haggis, neeps & tatties with whisky & pepper sauce

Scottish pearl barley risotto, vegetable slaw & oat clusters

~~~~~~


Front of House Chef;Garnishing hot food

Assembling crannachan, shortbread & raspberry stack desserts at point

OPTION 5 - GERMAN FOOD FEST

Frikadellen meat balls, chicken, ham & cheese schnitzel

Pretzels, german sausages, sauerkraut, potato & apple fritters, cheeses

Dips – mustards, curry ketchup, bavarian cheese dip, herb yoghurt

~~~~~~


Front of House Chef;Assembling currywurst sausage baguettes


1918

‘ F I N G E R S & T H U M B S ’ S A N D W I C H L U N C H

OPTION 1 — £12.50

Selection of freshly prepared sandwiches on traditional breads accompanied by Kettle chips & fresh fruit

OPTION 2 — £15.50

Selection of freshly prepared sandwiches on artisan breads with variety of fillings using locally sourced ingredients accompanied by Kettle chips, fresh fruit, freshly brewed tea & coffee with tablet

BOLT ON 1 — £4.50 – A BOWL OF OUR CHEF’S FRESHLY PREPARED SOUP

Roasted carrot & coriander soup finished with crispy brussel sprout & shallot slaw

Scottish vegetable broth topped with crispy kale & leeks

Lentil & golden vegetable broth

Asian vegetable & noodle

Cream of potato, leek & thyme

Roasted tomato & provencale vegetable

Cream of chicken & herb

Roasted butternut squash & coconut crumble


BOLT ON 2 — £6.50 Select 2 finger buffet meat items & 1 finger buffet vegetarian item from below;

Brioche mini slider bun with honey & mustard baked Grampian pork

Brioche mini slider bun with goats cheese, roast vegetable & red onion (v)

Haggis & sweet vegetable croquette with honey & mustard mayo

Smoked ham shank sausage roll with cumberland dip

Chicken pakoras with mango chutney

Vegetable pakora with mango chutney (v)

Prawn dumplings with lemon grass & coriander emulsion

Chicken satay skewers with hot & sour sauce

Thai vegetable & pea cake with coriander dip (v)

Vegetable tempura skewers with sweet chilli & spring onion chutney (v)

Chicken korma cake with coconut emulsion & chilli jam

Mini yorkshire pudding with roast beef & horseradish

Herb & pink pepper crusted chicken goujons with thyme & honey dressing

Vegetable spring rolls with sweet chilli sauce (v)

Caramelised balsamic red onion & goats cheese tartlet (v)


20

‘ F I N G E R S & T H U M B S ’ S A N D W I C H L U N C H (continued)

BOLT ON 3 — £6.75 A selection of 3 x canapé desserts from below;

Micro sticky toffee pudding with liquid centre topped with chantilly cream

Triple Belgian chocolate brownie, topped with strawberry gel, cream & meringue

Micro rhubarb & custard pannacotta, vanilla shortbread & sugar glass

Mini Scottish crannachan with raspberry & oat textures

Scottish fruit & nut trifle with vanilla tuile & chocolate pearls

White chocolate & Baileys cheesecake with raspberry sugar

Lemon & strawberry gateau with berry textures

Scottish raspberry bavarois

Pear & apple frangipane with vanilla tuile, custard & cream

Carrot cake garnished with jelly & candy orange

BOLT ON 4 — £3.75 Chef’s choice of large flowerpot muffins from the below selection;

Triple chocolate

Rhubarb & custard

Strawberry & yuzu

Summer berry & vanilla

Carrot & fondant cake

Sticky toffee


2322

C A N A P E M E N U 1 £ 1 7. 6 0

HOT

Coconut & crusted vegetable slaw mini bon bons with coconut crème fraiche (v)

Hot smoked salmon on spinach & potato scone with herb crème fraiche

Black onion & sesame crusted chicken with chilli & mango chutney

COLD

Local vegetable, herb & bean cake with white truffle mayo (v)

Beetroot brioche with chilli infused goats cheese & bitter black onion (v)

Grampian ham ballotine & celeriac rosti with apple compote


2524

C A N A P E M E N U 3 £ 2 7. 5 0

HOT




Slow braised Aberdeenshire beef & potato stovie bon bon, on canapé oatcake with tomato gel

Stornoway black pudding & west coast scallop dumplings with pea pureé

COLD




DESSERT

Pear & apple frangipane with vanilla tuile, custard & cream

Belgian chocolate brownie with strawberry gel, cream & meringue

C A N A P E M E N U 2 £ 2 2 . 0 0

HOT




Slow braised Aberdeenshire beef & potato stovie bon bon, on canapé oatcake with tomato gel

Stornoway black pudding & west coast scallop dumplings with pea pureé

COLD




All items are subject to VAT. Prices are per person, at current rate. All items are subject to VAT. Prices are per person, at current rate.

2726

F I N G E R B U F F E T M E N U 1 £ 1 7. 6 0

COLD

Mini slider - Mediterranean falafel & feta cheese on tomato, oregano & lemon brioche with tahini dip (v)

Blue cheese & fresh blueberry tart (v)

Crisp puff pastry filled with Scottish smoked salmon, dill & cream cheese paté

HOT

Aberdeenshire confit beef & haggis croquette with rosemary & whisky crème fraiche


Chicken, sun dried tomato & pepper brochette with pesto mayonnaise

F I N G E R B U F F E T M E N U 2£ 2 2 . 0 0

COLD




HOT





Pulled beef & onion bhajis with raita sauce


2928

F I N G E R B U F F E T M E N U 3£ 2 7. 5 0

COLD

Lemon & dill shortbread topped with sweet langoustine & sour apple paté




HOT





Pulled beef & onion bhajis with raita sauce

Deeside venison & redcurrant sausage above fondant celeriac & blackberry gel


3130

D I N N E R M E N U S E L E C T O R 1 £ 4 0 . 0 0

STARTERS

Smoked chicken, chorizo & tomato salad, garlic croutons, bocconcini mozzerella & provencal gel

North East salmon & fennel croquette, lemon aioli, cress salad, marinated tomato & asparagus

Grampian chicken & ham hock terrine, chicken paté, vegetable pureé, oat clusters & red currant

Confit North East salmon, beetroot textures, apples & baby leaf salad

Prawn salad with Marie Rose textures & crisp red pepper

Charred & pureé of cauliflower, compressed apple, raisin gel, cheddar cheese & garden salad (v)

Red pepper cannelloni filled with oregano & parmesan cream cheese, baby leaf & provencal ketchup (v)

MAIN COURSES Slow cooked daube of beef, black pudding & goats cheese, with potato, beetroot & pink peppercorn sauce

Duo of whisky marinated beef & braised Aberdeen angus with horseradish & textures of butternut squash

Roast fillet of North Sea salmon, green vegetable puy lentils, red pepper & parmesan

Grampian chicken breast with goats cheese & pepper farci, maple cured bacon, potato, parsnips & chardonnay sauce

Guinea fowl breast, black pudding crumb, caramelised apple, fondant vegetables, enoki mushroom & nut buttered parsnip

Slow cooked gressingham duck breast, brambles, baby beets, peas & duck fat potato

Puff pastry filled with baby beets, creamed leeks & pickled fennel with fondant vegetables, & pea shoots (v)

Roasted baby aubergine filled with feta cheese & pomegranate cous cous with tomato & oregano gel, chargrilled halloumi cheese & roasted vine tomatoes (v)

DESSERTSMango & strawberry bavarois with Italian meringue, citrus gel, & local strawberries & cream

White chocolate & raspberry cheesecake, walnut granola & seasonal berries

Apple frangipane, vanilla textures, crème anglaise & raspberries

Fondant sticky toffee pudding, toffee sauce, chantilly yoghurt, strawberry gel & vanilla ice cream

De-constructed carrot cake, fondant vanilla cream cheese, ginger sponge, toasted walnuts & orange textures

~~~~~~

Freshly brewed tea & coffee with tablet


3332


STARTERS

Caramelised duck breast, baby pea & watercress salad, raspberry textures, panko & sesame duck leg

Confit salmon, salmon mousse & cold smoked salmon, heritage beetroot carpaccio, toasted oat clusters, watercress & pea shoots

Salmon gravlax, black crowdie mousse, oatcakes with saffron aioli, asparagus, fennel & pepper

Hot smoked salmon, baby gem, roasted vine tomatoes, Caesar emulsion & beetroot brioche croutons

Slow poached North East salmon & seared yuzu king prawns with asparagus, wood sorrel, afilla cress & spiced pepper textures

Salad of champagne poached asparagus, nasturtium & heritage tomato with truffle emulsion, whipped goats cheese, yuzu shots & burnt pine kernels (v)

Heritage tomato, basil & bocconcini mozzerella salad with olive soil, prosecco jelly, herb ketchup & tempura red onion (v)

MAIN COURSES Whisky marinated fillet of Aberdeenshire beef, squash textures, port jus, braised beef, shallot & potato

Grilled Aberdeenshire beef & asian braised daube, vegetable slaw, star anise potato, caramelised onion jus & lotus root

Duo of North East cod fillet & tempura cod cheek with pea risotto & baby beets

Roast lamb rump & mint panko lamb shank with pea pureé, root vegetable & port sauce

Corn fed chicken breast, panko crumb & truffle infused haggis, sweet potato pureé, duck fat turnip, pepper & whisky veloute

Guinea fowl, hispi cabbage, walnut & romanesco pureé, arran mustard emulsion & candied walnut

Duck breast pan roasted, confit duck leg, hazelnut lentils, enoki mushrooms, baby turnips & red wine

Roquito pepper & ricotta cheese blossom flower with tomato textures, salsa verde, polenta chips, basil oil & parmesan (v)

Tofu, spring onion & soya bean won ton on slaw vegetable & wasabi pancake with miso emulsion, lotus root crisps & charred pak choi (v)

DESSERTSStrawberry & spearmint crème brulee, lemon crème fraiche, vanilla bean shortbread & local berries

Belgian dark chocolate torte, citrus yoghurt, raspberry textures & Columbian sugar glass

Local rhubarb & custard bavarois, granola crumble, crème anglaise, rhubarb gel & vanilla bean ice cream

Layered yuzu fruit, raspberry & dolce delice with beetroot meringues & vanilla textures

Scottish bramble & caramelised pear frangipane with salted caramel & pear pureé, whisky tuille, bramble foam & vanilla

~~~~~~



3534


STARTERS

Pan seared & roasted North Sea halibut, cockle & prosecco risotto, tempura samphire, pepper emulsion

Crab rillettes, compressed watermelon, pink grapefruit textures, spiced flower salad

Panko & lime crusted oyster, wild salmon, saffron aioli, pickled vegetable salad

Coconut poached monkfish, spring onion, radish & mango salad, wasabi & avocado pureé, miso emulsion

Wild mushroom & quail scotch egg, truffle aioli, heritage asparagus, sweet pepper (v)

Whipped crowdie cheese, candied walnut, aged balsamic textures, beetroot carpaccio & apple (v)

MAIN COURSES Slow cooked pigeon breast, walnut crusted leg, cabbage, cured pork, bramble & red wine jus

Poached & torched guinea fowl breast, girolle mushroom pithivier, spinach, root vegetables & wild garlic sauce

Slow cooked Gressingham duck breast, cocoa nib cassoulet, cherry textures & wild asparagus

Grilled beef medallions, Strathdon blue cheese & foraged mushroom ravioli, baby beets & roast jus

Chargrilled fillet of Aberdeenshire beef, slow cooked brisket, goose fat potato, stem broccoli & butternut squash

Roasted fillet of Aberdeenshire beef, slow cooked shin, puy lentils, beetroot & peppered radishes

Roasted fillet, heritage beetroots, saffron buttered potato, cauliflower & local black pudding

Roast fillet of Deeside venison, braised haunch, Stornoway black pudding, beetroot, celeriac & game jus

Scottish lamb fillet, garden peas, mushroom jus, anchovies & duck fat potato

North East monkfish loin, truffle pureé, garden bean salad, confit lemon & yuzu crusted king prawns

Foraged mushroom, heritage squash & truffle pithivier, parsnip & mustard root terrine, confit vine tomatoes, burnt shallot pureé & sweet pea salad (v)

Mediterranean vegetable roulade, baby leaf salad, tempura courgette flower with aged parmesan & kalamata olives, tomato & basil textures (v)

DESSERTSExotic mango, basil & passion fruit gateau, yuzu & wild strawberry gels, Madagascan vanilla ice cream, coconut shavings

Pecan & dark chocolate torte, espresso panna cotta, wild strawberry pureé, raspberry & lime meringue, berry salad

De-constructed Baileys & dolce mascarpone cheesecake, ginger granola clusters, raspberry foam, local strawberries & panela sugar

Baked yuzu & vanilla bean custard tart, white chocolate ganache, raspberry textures, basil leaf & mojito jelly shots

Madagascan vanilla & expresso caramel bavarois, berry macaron, pistachio, chantilly yoghurt & local berries

~~~~~~



3736

D I N I N G E N H A N C E M E N T S

ARTISAN BREAD COURSE UPGRADE — £2.25

Chef’s selection of freshly baked artisan breads, from; beetroot & herb brioche, ciabatta, focaccia & naan bread with raita, basil & balsamic dipping oils

DRY SNACKS UPGRADE — £3.95

Why not add a grazing, dry snacks offering to promote networking & finish/begin your event. Chef’s selection from the below items for £3.95 per head from; pretzels, Kettle Chips, tortilla chips, pistachio nuts, cashew nuts, pine kernals, walnuts, stuffed olives, black olives, crudities, citrus peel, pastry cheese straws, crostinis, Mediterranean bites, dessert dehydrated crisp breads, savoury tuiles accompanied by a selection of dips & emulsions

CANAPE UPGRADE — £7.50

Enhance your dinner by adding from our pre-dinner canapé selection

SORBET COURSE UPGRADE — £3.75

Choose from apple, bramble, gin & tonic, lemon & basil, pina colada, champagne & blackcurrant, apple, lemon

CHEESEBOARD UPGRADE — £8.00

Chef’s selection of Scottish, English & continental cheeses with chutney, in-house breads, fine crackers, & in-house oatcakes. Choose from; Morangie brie, reblochon, Strathdon blue, Arran blue, blue stilton, Mull cheddar truckle, Arran truckle cheddar, black crowdie

P R E - D I N N E R C A N A P E S

OPTION 1 — £7.50

Mediterranean tomato pastry cup, pesto paté, parmesan wafer & red pepper

Smoked salmon, apple textures, horseradish mousse, beetroot brioche

Roasted lamb fillet on minted toast with onion chutney

OPTION 2 — £7.50

King prawn, avocado, pepper on pesto crostini

Scorched figs with pecorino & honey

Baby polenta cake with goats cheese & beetroot

OPTION 3 — £7.50

Smoked salmon, apple textures, horseradish mousse on beetroot brioche

Roasted lamb fillet above onion chutney & minted toast

Mediterranean tomato pastry cup, pesto paté, parmesan wafer & red pepper


3938

E N Q U I R I E S

If you’d like to enquire about holding a banquet at P&J Live, please contact us at:

[email protected]

If you’re looking to confirm those last minute details for your existing event please contact

your P&J Live event manager or email us at:

[email protected]

D R I N K S R E C E P T I O N

HOUSE WINE — £4.60

BEER, WINE & SOFT DRINK — £4.95

PROSECCO — £6.60

CHAMPAGNE — £13.50

*Prices are per glassAll include mineral water & fresh orange juiceBottles of wines from £19.17


P&J LiveEast Burn Road, Stoneywood, AberdeenScotland, UKAB21 9FX

[email protected]+44 (0) 1224 824 824pandjlive.com

el eva tin g y our dinin g ex perien ceassets.teca.co.uk.s3.amazonaws.com/files/menus.pdf ·...

Documents