The Loch Fyne, Inveraray, Conference Hotel

Inveraray, Argyll PA32 8XT, Scotland, UK

To book this Conference Venue or to make an enquiry:
Tel: 00 44 (0) 1499 302 148. Fax: 00 44 (0) 1499 302 348.
Email: lochfyne@crerarhotels.com

Finger Buffet

• Marinated Chicken Drumsticks
• Roulade of Beef with Asparagus
• Mini BBQ Ribs
• Satay with Peanut Dip
• Home-made individual Quiche
• Smoked Salmon & Cream Cheese Pinwheels
• Feta & Olive Skewers
• Mini Pork Pies

Fork Buffet

• Spheres of Melon
  (spheres of water,honeydew & galia melon with passion fruit & saffron syrup)
• Tomato & Onion Brochetta
  (finished with chives, olive oil & shaved parmesan)
  
  ------oOo------
• Sweet 'n Sour Pork with Sesame Seeds
  (marinated pork in a sweet 'n sour sauce with sesame seeds)
• Vegetable Roulade
  (layers of vegetables & cheese encased in puff pastry)
  
  ------oOo------
• Cold Platter
• Selection of Scottish and Continental Meats
• Accompanied by Seasonal Salads, Vegetables and Potatoes
  
  ------oOo------
• Black Cherry Compote
• Selection of Scottish Cheese

Grand Buffet

• Smoked Loch Fyne Salmon Parcels
  (filled with a selection of local seafood bound in mayonnaise)
• Blue Cheese & Cherry Tomato Salad
  (with Basil Dressing)
• Crown of Ogen Melon
  (accompanied by Seasonal Fruits)
• Game Terrine
  (set on Salad Leaves with Red Pepper Coulis)
  
  ------oOo------
• Decorated Salmon, Ham, Turkey, Lamb
• Freshly Roasted & Carved Rib of Scottish Beef
• Baked Stuffed Peppers
• Chefs Selection of Fresh Seasonal Salads
  
  ------oOo------
• Fresh Fruit Salad
• Strawberry, Banana, & Butterscotch Sundae
• Eves Pudding
  (finished with Cinnamon and Almonds)
  
  ------oOo------
• Selection of Scottish Cheese

Lunch Menu

• Duck and Brandy Pate with Melba Toast
• Fan of Seasonal Melon with Wild Berries
  
  ------oOo------
• Prime Roast Rib Eye of Beef with Horseradish Tartlet
• Poached Fillet of Hake Mornay
• Oriental Stir Fry Vegetables
  
  ------oOo------
• Dauphinoise Potatoes
• Minted Charlotte Potatoes
• Baton Carrots
• Buttered Dutch White Cabbage
• Potato, Coleslaw, Niçoise Salad
  
  ------oOo------
• Fresh Fruit Cheesecake
• Blue Stilton, Red Leicester and Brie Cheeses

Dinner Menu

• Nest of Melon
  (succulent Ogen Melon filled with Fresh Berries and Mint)
• Haggis Bombe
  (traditional Haggis, Neeps 'n Tatties, topped with a Whisky Glaze)
  
  ------oOo------
• Seafood Parcels
  (Filo Parcel filled with Prawns, Salmon and Mussels in a Vermouth Cream)
• Orcadian Oatmeal Soup
  (a delicate Chicken Soup with Oatmeal and Cream)
  
  ------oOo------
• Collops of Beef
  (lightly Seared Medallions of Beef set on Dauphinoise Potato with a Glayva Jus)
• Bacon Wrapped Supreme of Chicken
  (cooked in a Red Wine, Onion and Fresh Sage Sauce)
• Stuffed Cabbage Leaves
  (filled with Spicy Vegetable Risotto, accompanied by a Watercress Sauce)
  
  ------oOo------
• Iced Dark and White Chocolate Parfait
  (drizzled with Vanilla Froth)