Sample Wedding Menus
£16 menu A
|
£19.95 menu B
|
Choice of soup
Potato and Leek Cream of Mushroom Carrot and Coriander Cream of Tomato and Basil Traditional Lentil Or alternative starters Seasonal melon rose with winter berry compote farmhouse pate with cranberry relish and oatcakes Spicy potato wedges with chilli and sour cream Ciabbata bruschetta with tomato, parsley and parmesan Mains Traditional Lasagne verde Moroccan Chicken tagine with fragrant cous cous Beef bourguignon (braised shin of beef in rich red wine with button mushrooms and baby onions) Traditional roast chicken breast with stuffing and rich gravy Scottish steak pie with puff pastry topping all mains served with seasonal veg and pots and artisan breads vegetarian mains courgette and asparagus lasagne in a capsicum coulis wild mushroom risotto mushroom stroganoff Puddings Caramel apple granny chocolate fudge cake winter berry crumble individual sticky toffee puds with caramel sauce individual cheese plate with chutney and crackers |
Choice of soup
Chicken Rice and Sweetcorn Minestrone Spicy Lentil and Bacon Pea and Ham Winter Vegetable Broth Cullen Skink Or alternative starters Black Pudding Fritter with Orange and Chilli Sauce Timbale of haggis neeps and tatties with a rich whisky cream Spanakopita turnovers with a warm pesto (Filo pastry parcels with fetta, pine nuts and spinach ) chicken liver parfait with onion marmalade and oat cakes trio of smoked salmon with gravlax oak smoked and dry cured with a lemon dill salad Mains Roast topside of Scottish beef with pan gravy and yorkshire puddings Salmon and sorrel twist in puff pastry Chicken Balmoral (stuffed with haggis and served with an Arran mustard sauce) Fillet of pork stuffed with apricots in a Madeira cream sauce Chicken parmigiana (butterfly breast crumbed wrapped in ham and cheese served in a tomato and basil sauce) all mains served with seasonal veg and pots and artisan breads vegetarian mains courgette and asparagus lasagne in a capsicum coulis Mediterranean vegetable parcels in filo cous cous stuffed peppers with sweet chilli puddings mascarpone strawberries with rum chocolate and coconut coated strawberries with amaretto cream sauce baked rice pudding profiteroles with chocolate sauce individual cheese plate with chutney and crackers |
£29.95 menu C
Soups
Green Thai Vegetable Broth
King Prawn and Chilli
Cullen Skink
Traditional Goulash
Cream of Celeriac with Porcini Mushrooms
White bean with toasted garlic and chilli oil
Lobster and sweetcorn chowder
Mussel soup with saffron, basil and spinach
Alternative starters
scallops with chorizo and black pudding
warm salad of smoked duck breast and citrus
lobster terrine with crab and avocado
Carpaccio of Aberdeen angus with first press olive oil and rocket
Mains
Fillet of beef Wellington with chicken liver parfait
Rack of heather fed lamb with a rosemary and redcurrant jus
Fillet of turbot with a nut butter and caper sauce
Supreme of corn-fed organic chicken wrapped in kaisherflech and gruyere
Roast rib of beef with shallots in a port jus
all mains served with seasonal veg and pots and artisan breads
vegetarian mains
courgette and asparagus lasagne in a capsicum coulis
Mediterranean vegetable parcels in filo
mushroom stroganoff
cous cous stuffed peppers with sweet chilli
Puddings
chocolate fondant puddings
chocolate and hazelnut torte
gingerbread pudding with ginger wine sauce
winter berry cranachan with drambuie cream
individual cheese plate with chutney and crackers
Green Thai Vegetable Broth
King Prawn and Chilli
Cullen Skink
Traditional Goulash
Cream of Celeriac with Porcini Mushrooms
White bean with toasted garlic and chilli oil
Lobster and sweetcorn chowder
Mussel soup with saffron, basil and spinach
Alternative starters
scallops with chorizo and black pudding
warm salad of smoked duck breast and citrus
lobster terrine with crab and avocado
Carpaccio of Aberdeen angus with first press olive oil and rocket
Mains
Fillet of beef Wellington with chicken liver parfait
Rack of heather fed lamb with a rosemary and redcurrant jus
Fillet of turbot with a nut butter and caper sauce
Supreme of corn-fed organic chicken wrapped in kaisherflech and gruyere
Roast rib of beef with shallots in a port jus
all mains served with seasonal veg and pots and artisan breads
vegetarian mains
courgette and asparagus lasagne in a capsicum coulis
Mediterranean vegetable parcels in filo
mushroom stroganoff
cous cous stuffed peppers with sweet chilli
Puddings
chocolate fondant puddings
chocolate and hazelnut torte
gingerbread pudding with ginger wine sauce
winter berry cranachan with drambuie cream
individual cheese plate with chutney and crackers