Special Occasion Menus!
Whether you want to show off your culinary skills to that Someone Special on Valentines Day or just fancy treating the Fabulous Foodie in your life; cast your eyes upon these creations brought to you from Glasgow based chef Aileen Stewart and self-confessed foodie James Cruickshank...
Take your pick from these delights that are not only delicious but also easy to prepare! The ingredients and methods for most dishes can be found in the Recipe secion of our website but some of them are so simple just throw it all together as stated.
♦ Uig Lodge smoked salmon filled croissant with scrambled eggs
♦ Lewis Eggs Benedict - Hollandaise sauce, Lewis soft poached eggs, smoked bacon or ham on a toasted muffin
Either can be served with a chilled glass of Rosé Prosecco with fresh strawberries in it.
♦ Vanilla french toast or stack of fluffy pancakes topped with Charlie Barley's Maple cure bacon and a generous drizzle of maple syrup. Serve with a mug of your favourite freshly ground coffee!
♦ Kipper Paté on Macleans oatcakes
♦ Strathdon blue stuffed date in tempura batter with a honey, lime and crème fraîch dip
♦ Peat Smoked Salmon Mousse with lemon and chive on Macleans canapé oatcakes
♦ Breaded Stornoway Black Pudding ball, roasted cube of pork belly and spiced sautéd apple chunk all on a cocktail stick
♦ Summer Isles smoked venison drizzled with Wild Appetite's Blackcurrant and Balsamic glaze served with some rocket on Macleans mini olive oil oatcakes
♦ Smoked Tain cheddar, frissee lettuce and Hebridean Kitchen sweet chilli jam served on a small piece of toasted bread
♦ Warm yorkshire pudding filled with Wasabi and lime flavoured cream cheese topped with Uig lodge smoked salmon
♦ Seared local scallops with Stornoway Black Pudding and droplets of Hebridean Kitchen sweet chilli jam served with mixed leaves
♦ Summer Isles smoked duck breast, orange segments and a sunflower seed salad with raspberry and black pepper dressing
♦ Rigatoni pasta with lemon and spinach cream topped with chunks of Oak Roasted Salar Salmon
♦ Brie and wild mushroom tartlet with mixed leaves laced with roasted garlic and balsamic dressing
♦ Summer Isles smoked chicken Caesar salad
♦ French trim pork steaks with roasted garlic mash, apple purée, Stornoway Black Pudding and cider and wholegrain mustard cream
♦ Ribeye on the bone, three peppercorn sauce with brandy, chunky chips and cajun spiced onion rings
♦ Chicken breast stuffed with brie and wrapped in Ramsays smoked bacon with cranberry jus, served with baby potatoes, mange tout and carrots
♦ Chicken supreme with lemon, garlic and thyme risotto and carrot crisps
♦ Ice-cream drizzled with whiskey, lemon and vanilla syrup and mixed berries
♦ Nutty toffee apple crumble
♦ Baked vanilla cheesecake with amaretti biscuit base served with a glass of Disaronno on the rocks
♦ Deconstructed truffles served with frozen grapes
♦ Thompsons freshly ground coffee with hot vanilla milk and biscotti or Hebridean Kitchen vanilla tablet
♦ Lorina pink lemonade with fresh mint and raspberries
♦ Champagne/Prosecco with elderflower bubbles
♦ Luscombe Organic Sicilian lemonade with frozen lemon slices