Diagrams 2000: Menu choice at Jacksons
for the conference dinner, 2 September 2000.
- Menu A
-
- Parcel of chicken breast filled with haggis, topped
with a Glayva and tomato scented jus
- Tender fillets of Scotch lamb, baked pink and
served with a sweet shallot and sage ragout
- Pavlova meringue with a tropical fruit salad in a
passion fruit sauce
- Coffee and petit fours
- Menu B
-
- Chilled cantelope melon filled with a strawberry
and kiwi salad and finished with a mint and ginger syrup
- Seared supreme of Tay salmon, baked in a Drambuie
butter, served with a rich saffron and lobster cream
- Rich chocolate terrine presented on a red berry coulus
- Coffee and petit fours
- Menu C
-
- Pan fried tiger prawns, on a bed of baby
vegetables, finished with a lemon grass and bronze fennel essence
- Baked supreme of cornfed chicken filled with a
mushroom and asparagus mousseline, with a garlic and rosemary demiglace
- Crisp pecan tart served with a maple ice cream
- Coffee and petit fours
- Menu D
-
- Traditional Scottish smoked salmon
- Fillet of Angus beef coated with a forest mushroom
and tarragon jus
- Drambuie spiked crème brulee served with a
cinnamon shortbread
- Coffee and petit fours
- Menu E
-
- Chilled game platter served on to crisp radicchio
and endive leaves accompanied with a tomato and fine herb
vinaigrette
- Whole rainbow trout, baked with plump prawns and
capers, finished with a lemon butter sauce
- Iced amaretto lemon cheesecake served with candied limes
- Coffee and petit fours
This page is maintained by
Alan Blackwell
and was last modified on:
25 May 2000.