Speciality Dining at Macdonald Forest Hills Hotel & Resort, Aberfoyle

At Forest Hills Hotel we believe that all Speciality dining requests the finest of detail.

A variety of room sizes, numerous seating plans and well equipped spacious rooms for between 20 - 150 guests, create the perfect ambience for events of all sizes.

From an intimate dinner, to a dinner/dance or a special wedding day there is a banqueting Suite ideal for your occasion. We can also arrange a marquee in the grounds for up to 300 guests.

Experienced staff will be at hand to guide you through room layouts, seating plans, etiquette to suit your occasion, menus and wine selection, entertainment advice as well as giving assistance on any special theme you may wish to adopt.

Leaving you, on the day, to relax and entertain your guests.

Our Executive Head Chef, Campbell Cameron, and his award winning team believe that personally creating the menu for both yourself and your guests provides an ideal solution for ensuring a successful occasion and we will be delighted to discuss any requirements for a menu of your choice.

Assuring you that you will receive the very best of our personal attention.

Allan Reich
Resort General Manager

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Menu 1

Roulade of Smoked Salmon
with a Citrus Scented Marie Rose Sauce

Cream of Leek and Potato Soup

Tender Breast of Free Range Chicken
Filled with an Apricot and Sage Mousseline
with a Cafe au Lait Sauce
Baby Roast Potatoes
Panache of Carrots, Turnip, Courgette and Mange Tout

Dark Chocolate Truffle
With a light Fresh, Egg and Nut Sauce

Coffee with Petit Fours

£30.50

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Menu 2

Cured Gravadlax with Crisp Seasonal Leaves
doused with a Lime and Dill Sour Cream

Traditional Home-made Scotch Broth

Sugar Spiced Roast Loin of Scottish Pork
with Roast Apples and a Heather Honey
Cream
Dauphiniose Potatoes
Glazed Carrots, Turnips, Cauliflower and
Broccoli

Fruits of the Forest Cheesecake
with a Berry Compote

Coffee with Home-made Chocolates

£31.50

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Menu 3

Fresh Home-made Chicken Liver Pate
with a Plunche of Seasonal Leaves
with a Cherry Tomatoes and Oatcakes

Cream of Tomato and Pineapple Soup

Roast Rib of Scottish Beef
in a Pommerey Mustard and Guinness Jus Roti
Chateau Potatoes
a Medley of Carrots, Turnips and Courgettes in Honey

Dark Chocolate Rum and Raisin Mousse
with a Mixed Spiced Fresh Egg Custard

Coffee with Shortbread

£34.50

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Menu 4

Chilled Gallia Melon
with a Light Pineapple and fresh Mint Compote with Lemon Sorbet

Home-made Red Lentil and Broccoli Soup

Roast Perthshire Lamb
in a Red Wine, Redcurrant and Rosemary Jus
with Roast Garlic and Glazed Shallots
Minted New Potatoes
Ratatouille with Buttered Mange Tout and Green Beans

Coffee Liqueur Mousse
with Kirsch Scented Rocher of Clotted Cream

Coffee with Home-made Chocolates

£35.50

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Menu 5

Fresh Home-made Spiced Highland Game Terrine
accompanied by a Plum Chutney and Sweet Pepper
Olive Oil

Cream of Meadow Mushroom Soup with Garlic Croutons

Tender Breast of Free Range Chicken
Stuffed with Haggis then finished with a creamed
white wine and Dijon mustard sauce
Fondant Potato
a Medley of Carrots, Turnips, Broccoli and
Cauliflower

Raspberry Delice with Shortbread

Coffee with Petit Fours

£30.50

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Menu 6

Salad of Mixed Leaves and Celeriac
with Smoked Salmon and Trout
with Capers, Lemon and Black Peppers

Traditional Heather Pourlie Broth

Roast Rib of Prime Scottish Beef
with a Mushroom, Tomato and Tarragon
Classical Sauce
Chateau Potatoes
Glazed Carrots, Turnips and Kenya Beans

Hot Apple Frangipani Tart
with a Fresh Butterscotch Sauce

Coffee with Handmade Chocolates

£33.50

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Menu 7

Marbled Smoked Salmon and Monkfish Parfait
with a Lemon and Lime Citrus Caramel

Cream of Carrot Soup with Freshly chopped Coriander

Roast Perthshire Lamb
Stuffed with Stornoway Black Pudding
with Rich Red Wine and Fresh Herb Pan Juices
Boulangere Potatoes
Yellow Courgettes, Broccoli, Mange Tout and Carrots

Chocolate Tart with Black Cherries and Clotted Cream

Coffee with Handmade Chocolates

£35.50

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Menu 8

Chicken and Wild Mushroom Terrine wrapped in Smoked
Bacon
with Crisp Seasonal Leaves and a Fennel Mustard Dressing

Mushroom soup with Parmesan Cheese

Crispy Roast Loin of Scottish Pork
in a Cafe au Lait Cider and Cinnamon Sauce with Apples
and Pears
Garlic Scented Baby Roast Potatoes
a Medley of Cauliflower, Carrots and Broccoli

Glazed Lemon Tart with a Blackberry Compote and Mint.

£30.50

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If you require full choice menu then please add £10.00 per person to the price
and £6.00 per person for a choice of main course only.

Please note that prices are subject to change without notice

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