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Set Meals

Paul O Donnell Set MealsWe offer the maximum flexibility in the in the selection of your meal.

Choose one dish from each category.

The number of courses you have is entirely up to yourself.

Our aim is to be as flexible as possible to allow you to achieve the perfect choice of menu at a price tailored to your own budget.

Please contact us for prices and availability



Starters

  • Caesar Salad with Smoked Chicken and Avocado 
  • Confit Duck with Orange, Toasted Pine Kernels and Hazelnut OiL
  • Crown of Ogen Melon with North Atlantic Prawns and Mint Mayonnaise 
  • Summer Fruit Terrine with Fruit Sauces and Scottish Berries 
  • Hot Smoked Scottish Salmon Set on Lemon and Herb Scented Salad Leaves 
  • Salad of Smoked Chicken and Sun Blushed Tomatoes Drizzled with Black Olive Tapenade 
  • Black Pudding and Grilled Goats Cheese Set on Bitter Leaves Bordered By a Balsamic Reduction 
  • Haggis, Neeps and Tatties Served With a Whisky and Onion Sauce 
  • Chicken Liver Pate Complemented by a Redcurrant and Orange Preserve 

Soups


  • Roasted Pepper, Potato and Ham
  • Carrot, Honey and Ginger
  • Carrot and Courgette
  • Tomato and Mediterranean Vegetable
  • Asparagus and Wild Mushroom
  • Cream of Wild Mushroom
  • Sweet Potato and Leek with Garlic and Parmesan
  • Cauliflower and Dunsyre Blue
  • Broccoli and Stilton
  • Courgette and Nutmeg
  • Tomato and Puy Lentil
  • Cullen Skink
  • Cock-a-Leekie
  • Carrot and Coriander Enhanced with Cream
  • Scottish Broth with Garlic Croutons
  • Yellow Pepper and Potato
  • Lentil and Rosemary

Main Courses

  • Breast of Maize Fed Chicken Stuffed with Haggis and Served with an Arran Mustard Cream Sauce 
  • Noisette of Perthshire Lamb set on a Sweet Potato Fondant with Sun Blushed Tomato Jus and Mint Pesto 
  • Scotch Rib Eye Steak set on a Haggis and Potato Cake edged by a Drambuie Sauce 
  • Roasted Sirloin of Scottish Beef with a Bramble Wine, Shallot and Tarragon Jus 
  • Escalope of Tay Salmon Dressed with Oyster Mushrooms and a Chive Infused Sauce 
  • Medallions of Pork Fillet with Crushed Potatoes and a Pink Peppercorn Sauce 
  • Herb Crusted Supreme of Tay Salmon set on a Lemon Butter Sauce 
  • Breast of Grampian Chicken Served with a Red Wine Jus
  • Scottish Fillet of Beef with Fondant Potato, Baby Vegetables and Truffle Jus 

Vegatarian Main Courses


  • Sardanian Cous Cous with Roasted Mediterranean Vegetables
  • Cannelloni with Spinach and Goats Cheese
  • Stuffed Peppers with Herb Risotto
  • Wild Mushroom Ragout with a Smoked Paprika Cream Sauce
  • Gateau of Mediterranean Vegetables with a Sweet Chilli Pickle and Balsamic Reduction

Desserts

  • Cranachan, made with Dunning Raspberries 
  • White Chocolate Crème Brulee served with Shortbread 
  • A Selecton of Scottish Cheeses and Oatcakes served with Quince Paste 
  • Peach and Champagne Tart served with Chantilly Cream 
  • Summer Fruit Pudding with Strawberry Compote and Clotted Cream 
  • Belgian Chocolate Mousse set in a Tuille Basket with Orange Segments and Raspberry Coulis 
  • Poached Conference Pear Presented on a Pool of Butterscotch Sauce 
  • Vanilla Cheesecake with Strawberries and Kiwi Coulis 


 

Contact Us

You can contact us by either e-mail, telephone or post.

Email Paul O' Donnell Catering

Phone

01324 553093

07764 948006.

Paul O'Donnell Catering
Alloa Business Centre
Whins Road
Alloa
FK10 3SA

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Buffet or Set Meal?

Our outside catering service provides a comprehensive hospitality package for weddings, office parties and any other type of event that might require high quality catering for a number of people.

We can provide both buffets and set meals.

Catering for You

What ever your function, large or small, corporate or private contact Paul O Donnell Catering.

We will be happy plan your catering to make your event something special.

We will discuss your requirements and provide that something special - whatever your budget.

View our latest events.

What our customers say

'I would like to add our thanks to you and your staff for a superb spread that you provided on aboard the Forth Belle, which was favourably commented on by nearly every guest.

We look forward to using Paul O'Donnell Catering for future events'.

Steve and Anne Marie Murray Barbecue wedding meal provided on the on the Forth Belle.

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