Hotels:
Retford
Harrogate
Scarboro'h
Gretna
Edinburgh
Pitlochry
Inveraray
Inverness
Fisher's, Pitlochry, Conference Hotel
Atholl Road, Pitlochry, Perthshire PH16 5BN, Scotland,
UK
To book this Conference Venue or to make an enquiry:
Tel: 00 44 (0) 1796 472 000. Fax: 00 44 (0) 1796 473 949 .
Email: fishers@crerarhotels.com
To book this Conference Venue or to make an enquiry:
Tel: 00 44 (0) 1796 472 000. Fax: 00 44 (0) 1796 473 949 .
Email: fishers@crerarhotels.com
Menus for Conference Rooms and Suites, Fisher's Hotel,
Conference Venue Pitlochry
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.
Finger Buffet
- Pin Wheel Sandwiches
- Smoked Salmon, Roast Scottish Beef with Horseradish, Soft Cheese with Chives
- Raw Vegetable Crudities with Tangy Salsa Dip
- Game Paté on Oatcakes with Cranberry
- Danish Open Sandwiches
- Flash Fried Goujons of Sole
- Angels on Horseback with Spiced Sauce Dip
- Plump Chicken Drumsticks with Hats
- Spiced Minced Beef Samosa
- Hot Haggis on Finger Toast
Fork Buffet
- Chicken Liver Paté with Oatcakes
------oOo------ - Fan of Gingered Honey Dew Melon with Orange, Grapes and Raspberry Coulis
- Haggis Vol au Vents with Whisky Sauce
- Choice Cold Tapas Spicy and Mellow
------oOo------ - Flash Fried Goujons of Sole
- Vegetable Lasagne with Garlic Breads
- Mild Chicken Curry with Pilau Rice
------oOo------ - Selection of Crisp Seasonal Salads
- Baked Potatoes, Carrots and Sugar Snap Peas
------oOo------ - Baked Sweet Appled Rice with Fresh Strawberry
- Tayberry Pavlova Aberfeldy Cheese with Oatcakes and Celery
------oOo------ - Coffee, Tea and Shortbread
Grand Buffet
- Smooth Chicken Liver Pate with Oatcakes and Sweet Tomato Chutney
- Smoked Peppered Mackerel with Horseradish Cream
- Brandied Lobster Bisque laced with Cream
- Avocado Caesar Salad
------oOo------ - Whole Decorated Tay Salmon with Caviar and Langoustine
- Honey Baked local Gammon
- Crown of Lamb with Mint Jelly
- Roast Sirloin of Scottish Beef, Carved Hot at the Buffet and served
with a Rich Claret Sauce
------oOo------ - Chefs selection of fresh Seasonal Salads, Potatoes and Vegetables
------oOo------ - Apple Strudel with Crème Anglais
- Fresh Fruit Basket
- Baked Alaska
- Dunsyre, Orkney and Aberfeldy Cheeses with Oatcakes
------oOo------ - Coffee, Tea and Mints
Lunch Menu
- Plum Tomato and Sliced Buffalo Mozzarella with Fresh Basil and Balsamic Dressing
- Light Cream of Mushroom and Tarragon Soup
------oOo------ - Layers of Vegetables Encased in a Golden Pastry with Sweet Pepper Coulis
- Grilled Lamb Cutlets with Fresh Mint Sauce
- Chilled Tay Salmon with Mustard Mayonnaise and Crisp Salad
------oOo------ - Selection of Fresh Seaonal Vegetables and Potatoes
------oOo------ - Quenelles of Cranachan with Strawberries
------oOo------ - Coffee, Tea and Shortbread
Dinner Menu
- Salad of Exotic Fruits Laced with Drambuie Syrup
- Cannelloni Verdi with a Cream Sauce
------oOo------ - Quenelle of Haddock with a Tarragon Cream Sauce
- Cream of Asparagus Laced with Tio Pepe
------oOo------ - Roast Sirloin of Scottish Beef with Red Onion Marmalade and Red Wine Jus
- Roast Breast of Duck with Orange and Ginger Sauce
- Wild Mushroom and Asparagus Risotto
- Chefs Selection of fresh seasonal vegetables
------oOo------ - Warm Scottish Pancakes Topped with Vanilla Ice and Hot Butterscotch
- Aberfeldy, Dunsyre and Orkney Cheeses with Oatcakes and Celery
------oOo------ - Coffee, Tea and Mints
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