WEDDING SAMPLE
MENUS 2014
NUMBER 1
LENTIL SOUP
Home-made lentil soup, freshly made with the freshest local
ingredients
OGEN MELON
Parisienne of Ogen Melon in a fresh mint stock syrup
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ROAST CHICKEN
Roasted supreme of chicken with oatmeal stuffing,
kilted pigs & rich gravy
BEEF STEAK PIE
Prime Scottish beef, braised in gravy & topped
with golden puff pastry
Main courses served with the Chef’s selection of market fresh
vegetables and potatoes
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MERINGUE NEST
Individual meringue nest filled with Cranachan cream & drizzled with
a white chocolate sauce
HOME-MADE APPLE PIE
Sweet shortcrust pastry filled with Bramley apples, baked golden &
served with ice-cream
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Freshly Brewed Coffee or Tea with Shortbread
Cost: £19.75 Per Person
WEDDING SAMPLE MENU 2
TOMATO SOUP
Home-made, roasted tomato soup, flavoured with thyme & garlic
SALMON TRIO
Hot smoked salmon, poached salmon & smoked salmon on a bed of crisp leaves
& drizzled with a lemon & dill mayo
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ROAST BEEF
Prime Scottish topside served with Yorkshire pudding, roasted potatoes & red
wine gravy
ROAST CHICKEN
Supreme of chicken stuffed with pork sausage-meat, thyme & apricots, roasted,
then served with buttered mash & thyme gravy
Main courses served with the Chef’s selection of market fresh vegetables
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CHOCOLATE CHEESECAKE
Chefs own cheesecake with crumbly biscuit base & creamy chocolate filling
PEAR TART TATIN
Caramelised pears in a puff pastry base & served with home-made dairy icecream
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Freshly Brewed Coffee or Tea with Shortbread
Cost: £21.00 Per Person
WEDDING SAMPLE MENU 3
CARROT SOUP
A home-made creamed carrot soup, enhanced with the flavour of sweet potatoes
SCALLOPS
Fresh, pan-fried scallops & local blackpudding on a nest of crisp leaves &
French dressing
GOATS CHEESE
Grilled slice of goats cheese on a fresh salad bed with sweet chilli dip
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LEG OF LAMB
Roasted leg of lamb studded with rosemary & garlic on buttered
mash & minted gravy
CHICKEN LASAGNE
Layers of chicken, roast peppers & pasta with marinara sauce topped with
cheese, baked & served with crisp salad & garlic bread
BAKED HADDOCK
Fillet of haddock stuffed with a smoked mackerel & prawn mousse, baked &
served with a light leek sauce & new potatoes
Main courses served with the Chef’s selection of market fresh vegetables
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LEMON TART
Sweet pastry & a rich lemon filling, baked, glazed & served
with raspberry sorbet
WHITE CHOCOLATE MOUSSE
White chocolate & mint mousse in a home-made brandy snap basket with a
drizzle of dark chocolate sauce
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Freshly Brewed Coffee or Tea with Shortbread
Cost: £22.00 Per Person
WEDDING SAMPLE MENU 4
MUSSEL BROTH
A rich broth made with vegetables, pearl barley & local mussels
PORK BELLY
Pork belly squares on braised savoy cabbage & coated with pan juices
GARLIC MUSHROOMS
Mushrooms sautéed in garlic butter, finished with cream, served in a pot with
home-made bread
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HAGGIS CHICKEN
Supreme of chicken, stuffed with haggis then roasted & served with clapshot &
peppercorn sauce
PORK LOIN
Roast loin of pork accompanied by apple & tarragon compote, cider gravy &
new potatoes
BRIE & CRANBERRY TART
Short crust pastry filled with Somerset brie & fresh cranberries, baked & served
with green salad & jacket potato
Main courses served with today’s selection of market fresh vegetables
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STICKY TOFFEE PUDDING
Warm, sticky date sponge smothered in hot butterscotch sauce & served with
fresh cream
HOME-MADE PROFITEROLES
Choux buns filled with Chantilly cream & topped with a hot
chocolate & brandy sauce
RASPBERRY CHEESECAKE
Chefs own cheesecake with crumbly biscuit base & raspberry ripple filling,
served with fresh cream
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Freshly Brewed Coffee or Tea with Shortbread
Cost: £23.00 Per Person
WEDDING SAMPLE MENU 5
SOUP
A creamed broccoli soup enriched with stilton cheese
BRUSCHETTA
Toasted ciabatta topped with tomato, red onion & fresh basil, then finished with
shaved parmesan & balsamic dressing
SMOKED SALMON
Asparagus spears enveloped in smoked salmon with crisp salad garnish
& a dill vinaigrette
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CHICKEN PIE
Roast chicken, julienned leeks & button mushrooms in a white wine cream
sauce topped with a mille feuille of filo pastry & served with new potatoes
HONEY ROAST GAMMON
Honey roast gammon, served with creamy wholegrain mustard
sauce & new potatoes
ROASTED SEABASS
Fillet of seabass on a bed of sautéed potatoes, sweet potato, bacon & green
beans & drizzled with balsamic syrup
Main courses served with today’s selection of market fresh vegetables
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CHEESE & BISCUITS
A trio of cheddar, brie & stilton accompanied with crackers,
fresh fruit & red onion chutney
BANOFFEE PIE
Chefs own pie with crumbly biscuit base, toffee, topped with banana cream &
dusted with chocolate, served with fresh cream
STICKY TOFFEE BREAD & BUTTER PUDDING
A bread & butter pudding layered with dates & baked in custard, served with hot
butterscotch sauce & ice-cream
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Freshly Brewed Coffee or Tea with Shortbread
Cost: 23.00 Per Person
WEDDING SAMPLE MENU 6
SMOKED TROUT TART
Short crust pastry with a smoked trout & leek filling, baked & served with
tossed salad
CHICKEN ROULADE
Butterflied breast of chicken, stuffed with savoy cabbage & tomato pesto, rolled
& baked, then served with salad & balsamic dressing
THAI CHICKEN SOUP
Chicken noodle soup perfumed with garlic, ginger, chillis & coriander then
finished with coconut cream
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BEEF STRIPLOIN
Roasted prime Scottish sirloin served with Yorkshire pudding, roast potatoes &
Madeira gravy
CHICKEN SUPREME
Chicken supreme stuffed with local blackpudding mousse & served on a creamy
garden pea & bacon risotto
HOT SMOKED SALMON
Fillet of hot smoked salmon with tossed leaves, salad vegetables & fresh fruit,
served with a jacket potato
Main courses listed above served with the Chef’s selection of market fresh
vegetables
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SYRUP SPONGE
Steamed golden syrup sponge with brandy snap basket
& home-made Drambuie ice-cream
LEMON & LIME MERINGUE PIE
Sweet short crust pastry baked with lemon & lime curd filling & topped with
soft Italian style meringue, served with fresh cream
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Freshly Brewed Coffee or Tea and Shortbread
Cost: £24.00 Per Person
WEDDING SAMPLE MENU 7
SOUP
A classic minestrone soup with a tomato base, vegetables, pasta & bacon
KING PRAWNS
Stir-fried king prawns & egg noodles flavoured with garlic, ginger & coriander
BAKED MUSHROOM
Baked Portabello mushroom stuffed with stilton & topped with a herb crust &
served with salad garnish
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BEEF WELLINGTON
A classic dish of fillet of beef, mushroom duxelle & pate, rolled in puff pastry,
baked & served medium with Madeira jus & new potatoes
LAMB RACK
Roast rack of lamb (served pink) on a creamy wholegrain mustard mash &
minted gravy
GUINEA FOWL
Pan-fried supreme of guinea fowl served with dauphinoise
potatoes & redcurrant jus
Main courses served with today’s selection of market fresh vegetables
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CRANACHAN
A traditional dessert consisting of layers of fresh raspberries, honey & Drambuie
cream & toasted pin-head oatmeal
CHOCOLATE TART
Sweet short crust pastry with a rich baked chocolate filling served with clotted
cream
POACHED PEAR
Conference pear lightly poached in a cider syrup & served with a brandy snap
basket & home-made dairy ice-cream
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Freshly Brewed Coffee or Tea with Shortbread
Cost: £28.50 Per Person