Sample private event menu from the Blythswood Square Hotel in Glasgow.

Tomato consommé, fetuccini and spring vegetables
Blythswood Square Prawn Cocktail
Kallin crab and smoked salmon tian
Bradan Rost: Hot smoked salmon, spiced beetroot carpaccio, soured cream cannoli
Confit duck, seared foie gras, crisp puff pastry, Armagnac prunes   £5 supplement
Beef shin, white onion and parmesan veloute
Royale of chicken liver parfait, apple and bramble chutney, whisky jelly and apple crisp
Shetland cod, smoked free range yolk, ratte potatoes, soft herbs and clam juices
Wild mushrooms on brioche, poached duck egg, mushroom ketchup, truffle foam
Salar smoked salmon with white grape and pine nut ajo blanco, shaved fennel

Mains
Coq au vin; breast and thigh of free range chicken, creamed potatoes, baby onions, mushrooms and crisp bacon
Seared seabass, anchovy crushed potatoes, lobster bisque, saffron aioli
Blythswood steak pie, heritage potatoes, cumin scented root vegetables and florets
Rump of lamb, goats cheese cannelloni, tomato, courgette and basil
Confit sea trout, razor clam and citrus juices
Herb gnocchi, broccoli florets, warm walnut dressing

Josper Grill

All of the dishes are seared in our natural charcoal Josper Grill to ensure the best possible tenderness and flavor, and are served with twice cooked chips, house salad and your choice of grill sauce
Campbells Gold beef, dry aged for a minimum of 21 days
Fillet 8oz (£5 supplement)
Buccleuch Estates grass fed Scottish beef, traditionally matured for 21 days Fillet 8oz   £6 supplement
Mathers Black Gold beef aged for 28 days, grass fed, raised traditionally in Aberdeenshire and North East Scotland
Sirloin 8oz (£4 supplement)
Rib-eye 10 oz (£5 supplement)

Grill Sauces: peppercorn, red wine, horseradish cream, bearnaise, lemon aioli

Enhance your grill experience by adding the following
Four Hebridean king prawns lightly cooked in a garlic and herb butter (£2 supplement)
Seared foie gras (£7 supplement)
Fried duck egg

Desserts
Warm sticky date pudding, rum and raisin ice cream
Rhubarb crème brulee, poppy seed financier
Pineapple tart tatin, crème friache ice cream
Caramelised banana terrine, peanut butter ice cream
Lime cheesecake, mango Carpaccio and sorbet, coconut foam
Valhrona chocolate and chilli scented torte, malt ice cream

Cheese Selection
Selection of artisan British cheeses served with a range of house made classic and contemporary accompaniment. Choose Three Cheeses / Choose five cheeses (£4 supplement)

ANSTER: Unpasteurised hard and crumbly cheese from the St Andrew’s Farmhouse Cheese Company
LANARK BLUE: Strong blue cheese made from Ewes milk, natural rind from Humphrey Errington in Lanarkshire
CUDDYS CAVE SMOKED: Gouda style oak smoked cheese from Northumberland
ARDRAHAN: Semi soft, buttery textured cheese from County Cork, Ireland
MORANGIE BRIE: Soft, melting texture by Ruraidh Stone at Highland Fine Cheeses
RAGSTONE: One of the finest English goats cheeses, made by Charlie Westhead of Neil’s Yard.