Menus for Conference Rooms, Suites and Boardrooms, Greens Hotel, Conference Venue Edinburgh, Scotland, UK with Business Sense

To assist you in your choice of meal to suit your particular conference or meeting, we have detailed below some sample menus. Please note that these menus are only an indication of what can be provided; we will be delighted to discuss individual requirements. All our dishes use only the finest produce, guaranteed to a consistently high standard.

Finger Buffet

Gruyere and Paprika Gougeres
Mini Thai Seafood Kebabs
Mini Dim Sums
Assorted Finger Sandwiches
Mozzeralla, Cherry Tomatoes and Olive Brochettes
Devils on Horseback
Grilled Asparagus wrapped in Prosciutto
Ratatouille and Tapanade Tortilettes
Chicken Liver Paté and Onion Marmalade Canapés
Duck Confit, Ginger and Spring Onion in Filo Pastry
Smoked Trout, Horseradish and Paprika Toast
Smoked Salmon, Chive and Mascarpone Roulades

Fork Buffet

Platter of Continental Meats, Anti Pasta Vegetables, Parmesan and Fresh Figs
Terrine of Smoked Salmon and Asparagus, Herb Salad, Capers, Citrus, Vinaigrette and Melba Toast
Buffalo Mozzarella, Marinated Artichokes, Plum Tomatoes Basil Leaves and Olive Oil
New Potatoes, Flat Parsley, Lime and Mustard Seed Dressing
Penne Pasta, Pesto, Parmesan and Rocket
Beef Tomatoes, Cucumber, and Red Onions in Sherry Vinaigrette

------oOo------
Navarin Lamb with Spring Vegetables
Chargrilled Spiced Tuna Lion, Sesame Noodles, Soy and Ginger Dressing
Honey Glazed Gammon with Caramelized Pineapple
Aubergine Roasted in Olive Oil, stuffed with a Roast Borcottibabes, Ciabattscoums and Gruyere

------oOo------
Roast Potatoes with Fresh Thyme
Buttered Sugar Snap Peas with Shallots
Gratinated Cauliflower Mornay

------oOo------
Farmhouse Cheeses, Homemade Fruit Chutney and Biscuits
Caramelized Bread and Butter Pudding in Double Cream
Vanilla Cheesecake with Fresh Berries

Grand Buffet

Platter of Smoked Seafood
Roast Lothian Turkey Breast, Fresh Cranberry compote and Peach Chutney
Roast Pepper, Goats Cheese and Tapanade Crostini
Whole Dressed Salmon, Cucumber, Dill Salad, Aloli and Prawns
Terrine of Duckling with Oranges, Marinated in Grand Marnier and Rosemary
Cold Roast Loin of Pork, Baked Plums and Pickled Red Cabbage
Proscuitto, Cantalope Melon, Wild Rocket and Shaved Parmesan
Selection of Fresh Seasonal Salads

------oOo------
Roast Rib of Scotch Beef Walnut and Thyme Jus
Wild Mushroom Risotto with White Truffle Oil
Chefs Seasonal Selection of Vegetables and Potatoes

------oOo------
Tropical Fruits soaked in Rum
Butter Scotch Choux Buns
Sticky Toffee Pudding
Selection of Scottish Cheeses

Lunch Menu

King PrawnsCooked in Shallots, Ginger, Chives, Lime, Coriander and Coconut Milk
Pressed Chicken, Grilled Pepper and Bacon Terrine With Tomato Chutney
Minestrone Soup With Basil Dumplings

------oOo------
Roast Pork Fillet Medallions with Grilled Black Pudding, Caramelized Apples, Madeira and Thyme Jus
Grilled Supreme of Salmon with Crispy Pancetta and Basil Oil

------oOo------
Potato Gnocci with Sautéed Spinach Melted Gorgonzola and Pine Nuts
Selection of Fresh Seasonal Vegetables and Potatoes

------oOo------
Selection of Cheeses, Grapes and Oatcakes
Caramelized Lemon Tart with Fresh Raspberries

------oOo------
Coffee and Mints

Dinner Menu

Cream of Cauliflower and Dunsyre Blue Soup
Smoked Haddock, Leek and Potato Tartlets with Red Chard
Spiced Confit of Duckling with Oriental Vegetables Sauce Soy and Sesame Dressings
Warm Salad of Wild Mushrooms, Artichoke with Garlic Ciabatta Grain Mustard Vinaigrette and Croutons
Parma Ham, Wild Rocket, Vine Tomatoes with Shaved Parmesan and Balsamic Dressing

------oOo------
Cassis Sorbets

------oOo------
Fillets of Sea Bass
Sautéed Fennel, Tapanade and Sauce Vierge
Asparagus, Lemon and Rocket Risotto With Gremolato
Pan Fried Lamb Cutlets with Roast Shallots, Spiced Beetroot, Bordelaise Sauce
Roast Cornfed Chicken, with Sautéed Peppers, Crispy Chorizo and Gazpachio Coulis
Chargrilled Low of Marinated Swordfish with Mango Salsa

------oOo------
Buttered Green Beans with Toasted Hazelnuts
Braised Red Cabbage
Gratin Dauphonise
Sauté Potatoes

------oOo------
Selection of Farm House Cheeses with Fruit, Celery and Biscuits
Tarte Tatin with Cinnamon Crème Fraiche
Dark Chocolate Torte with White Chocolate and Kirsch Sauce


Home Contact About Terms Hotels: Retford Harrogate Scarboro'h Gretna Edinburgh Pitlochry Inveraray Inverness	Greens, Edinburgh, Conference Hotel Eglinton Crescent, Haymarket, Edinburgh EH12 5BY, Scotland, UK To book this Conference Venue or to make an enquiry: Tel: 00 44 (0) 131 337 1565. Fax: 00 44 (0) 131 337 9405. Email: greens@crerarhotels.com Menus for Conference Rooms and Suites, Edinburgh To assist you in your choice of meal to suit your particular conference or meeting, we have detailed below some sample menus. Please note that these menus are only an indication of what can be provided; we will be delighted to discuss individual requirements. All our dishes use only the finest produce, guaranteed to a consistently high standard. Finger Buffet Gruyere and Paprika Gougeres Mini Thai Seafood Kebabs Mini Dim Sums Assorted Finger Sandwiches Mozzeralla, Cherry Tomatoes and Olive Brochettes Devils on Horseback Grilled Asparagus wrapped in Prosciutto Ratatouille and Tapanade Tortilettes Chicken Liver Paté and Onion Marmalade Canapés Duck Confit, Ginger and Spring Onion in Filo Pastry Smoked Trout, Horseradish and Paprika Toast Smoked Salmon, Chive and Mascarpone Roulades Fork Buffet Platter of Continental Meats, Anti Pasta Vegetables, Parmesan and Fresh Figs Terrine of Smoked Salmon and Asparagus, Herb Salad, Capers, Citrus, Vinaigrette and Melba Toast Buffalo Mozzarella, Marinated Artichokes, Plum Tomatoes Basil Leaves and Olive Oil New Potatoes, Flat Parsley, Lime and Mustard Seed Dressing Penne Pasta, Pesto, Parmesan and Rocket Beef Tomatoes, Cucumber, and Red Onions in Sherry Vinaigrette ------oOo------ Navarin Lamb with Spring Vegetables Chargrilled Spiced Tuna Lion, Sesame Noodles, Soy and Ginger Dressing Honey Glazed Gammon with Caramelized Pineapple Aubergine Roasted in Olive Oil, stuffed with a Roast Borcottibabes, Ciabattscoums and Gruyere ------oOo------ Roast Potatoes with Fresh Thyme Buttered Sugar Snap Peas with Shallots Gratinated Cauliflower Mornay ------oOo------ Farmhouse Cheeses, Homemade Fruit Chutney and Biscuits Caramelized Bread and Butter Pudding in Double Cream Vanilla Cheesecake with Fresh Berries Grand Buffet Platter of Smoked Seafood Roast Lothian Turkey Breast, Fresh Cranberry compote and Peach Chutney Roast Pepper, Goats Cheese and Tapanade Crostini Whole Dressed Salmon, Cucumber, Dill Salad, Aloli and Prawns Terrine of Duckling with Oranges, Marinated in Grand Marnier and Rosemary Cold Roast Loin of Pork, Baked Plums and Pickled Red Cabbage Proscuitto, Cantalope Melon, Wild Rocket and Shaved Parmesan Selection of Fresh Seasonal Salads ------oOo------ Roast Rib of Scotch Beef Walnut and Thyme Jus Wild Mushroom Risotto with White Truffle Oil Chefs Seasonal Selection of Vegetables and Potatoes ------oOo------ Tropical Fruits soaked in Rum Butter Scotch Choux Buns Sticky Toffee Pudding Selection of Scottish Cheeses Lunch Menu King PrawnsCooked in Shallots, Ginger, Chives, Lime, Coriander and Coconut Milk Pressed Chicken, Grilled Pepper and Bacon Terrine With Tomato Chutney Minestrone Soup With Basil Dumplings ------oOo------ Roast Pork Fillet Medallions with Grilled Black Pudding, Caramelized Apples, Madeira and Thyme Jus Grilled Supreme of Salmon with Crispy Pancetta and Basil Oil ------oOo------ Potato Gnocci with Sautéed Spinach Melted Gorgonzola and Pine Nuts Selection of Fresh Seasonal Vegetables and Potatoes ------oOo------ Selection of Cheeses, Grapes and Oatcakes Caramelized Lemon Tart with Fresh Raspberries ------oOo------ Coffee and Mints Dinner Menu Cream of Cauliflower and Dunsyre Blue Soup Smoked Haddock, Leek and Potato Tartlets with Red Chard Spiced Confit of Duckling with Oriental Vegetables Sauce Soy and Sesame Dressings Warm Salad of Wild Mushrooms, Artichoke with Garlic Ciabatta Grain Mustard Vinaigrette and Croutons Parma Ham, Wild Rocket, Vine Tomatoes with Shaved Parmesan and Balsamic Dressing ------oOo------ Cassis Sorbets ------oOo------ Fillets of Sea Bass Sautéed Fennel, Tapanade and Sauce Vierge Asparagus, Lemon and Rocket Risotto With Gremolato Pan Fried Lamb Cutlets with Roast Shallots, Spiced Beetroot, Bordelaise Sauce Roast Cornfed Chicken, with Sautéed Peppers, Crispy Chorizo and Gazpachio Coulis Chargrilled Low of Marinated Swordfish with Mango Salsa ------oOo------ Buttered Green Beans with Toasted Hazelnuts Braised Red Cabbage Gratin Dauphonise Sauté Potatoes ------oOo------ Selection of Farm House Cheeses with Fruit, Celery and Biscuits Tarte Tatin with Cinnamon Crème Fraiche Dark Chocolate Torte with White Chocolate and Kirsch Sauce	Greens Room Specs Tariffs Menus Location


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Greens, Edinburgh, Conference Hotel Eglinton Crescent, Haymarket, Edinburgh EH12 5BY, Scotland, UK To book this Conference Venue or to make an enquiry: Tel: 00 44 (0) 131 337 1565. Fax: 00 44 (0) 131 337 9405. Email: greens@crerarhotels.com

Menus for Conference Rooms and Suites, Edinburgh

Finger Buffet

Fork Buffet

Grand Buffet

Lunch Menu

Dinner Menu

Greens, Edinburgh, Conference Hotel

Eglinton Crescent, Haymarket, Edinburgh EH12 5BY, Scotland, UK

To book this Conference Venue or to make an enquiry:
Tel: 00 44 (0) 131 337 1565. Fax: 00 44 (0) 131 337 9405.
Email: greens@crerarhotels.com