Wedding Menus
Here are some examples of menus that can be prepared for your wedding. Other menus can be prepared at your request, including special diets.
CHAMPAGNE RECEPTION
&
CANAPÉS
(select a mix of 6 – about 4 per person)
Parmesan and Cheddar Sables
Miniature Cheese Gougeres
Red Onion Confit on Crostini
Mini Yorkshire Puddings with Beef and Horseradish
Blinis with Sour Cream and Caviar
Mini Haggis in Filo Pastry
Smoked Salmon on Granary Bread
Smoked Salmon Pate on Cucumber Slices
Gravad Lax with Mustard and Dill Sauce on Granary Bread
Chicken Goujons with Mayonnaise Dip
Miniature Oatcakes with Stilton and Grapes
Curried Egg Mousse Tartlets
Crispy Prawn and Ginger Wontons
Cream Cheese, Bacon, Prawn and Garlic Croutons
Goats Cheese and Red Pepper with Oatcake Tartlets
Mangetout Wrapped Skewers with Lemon Mayonnaise
Cocktail Sausages with Mustard Mayonnaise Dip
Devils on Horseback (prunes)
Cherry Tomatoes Stuffed with Tuna or Trout
Mushrooms with Bacon and Garlic on Croutons
Chicken Liver Pate on Croutons
Crostini Topped with Pate, Cheese or Roasted Vegetables
Mini Peking Duck Pancakes
3 COURSE MENU
STARTERS
Rocket & Spinach Salad with Sun Dried Tomatoes, Crispy Bacon and shavings of Parmesan served with warm Balsamic, Olive Oil and Basil dressing
Cream of Broccoli and Stilton Soup served with Garlic Croutons (restrictions apply)
Fresh Plum Tomato Soup flavoured with Lemon, Herbs and Bacon and garnished with roasted Pine Kernels (restrictions apply)
Slices of Avocado or Melon, with thin Italian Ham and garnished with Vinaigrette
Sliced Pheasant and Chestnut Terrine with a Redcurrant Coulis (in season October to January)
Individual Smoked Salmon Mousse served with roasted Red Pepper sauce served with Granary Bread
Individual Ramekins of Haggis served with Potato and Neep mash (restrictions apply)
+
MAIN COURSES
Individual Chicken Parcels wrapped in Parma Ham, stuffed with Sun Dried Tomatoes stuffed with a Tarragon, Onion and Wine Sauce
Casserole of Lamb served with Apricots and Spices served with Basmati Rice and seasonal vegetables
Fillet of Warm Oak Smoked Scotch Salmon served on a bed of Mashed Potatoes or new Potatoes with a Tarragon and Crème Fraiche sauce and seasonal vegetables
Fillet of Balsamic Duck Breasts with apples and Plum Chutney sauce
Grilled and sliced Duck Breasts with a Rosemary, Vermouth and Port sauce served with Celeriac and Potato Mash
Seared Fillet of rare Scotch Beef cooked with Herbs served with Béarnaise Sauce
(if available, at an extra cost)
+
PUDDINGS
Individual Queen of Puddings served with fresh cream (restrictions apply)
Individual Apple Tarte Tatin served with fresh cream
Death by Chocolate Mousse with a Strawberry Coulis and Fresh Cream
Poached Pears with a delicate Saffron and Lemon sauce served with Crème Fraiche
Lemon Tart with a Raspberry Coulis and Vanilla Ice-cream
