Weddings and Events
Fully catered and staffed
Wedding Menu Ideas
Starters
Haggis, neeps and tatties with whisky cream sauce
Trio of Scottish salmon, dill sauce and micro herb garnish
Soup of choice, with Rustic bread and butter (V)
Traditional chicken Caesar salad, crispy pancetta, garlic croutons, parmesan
Pear, mango and avocado salad (V)
Fan of melon, prosciutto with balsamic reduction
Main Courses
Scotch beef in rich red wine gravy. Dauphinoise potato. Vegetables in season.
Traditional Balmoral chicken. Whisky cream sauce. Mustard mash. Vegetables in season.
Chicken fricassee. Fragrant wild rice. Vegetables in season.
Hot smoked salmon. Tarragon cream. Lemon scented mash. Vegetables in season.
‘Marry Me Chicken’. Thyme and garlic creamy mash. Mixed roast Mediterranean vegetables.
Traditional Steak pie. New potatoes with herb butter. Vegetables in season.
Roast red pepper. Mediterranean vegetables. Rich tomato sauce. Scorched goats’ cheese and toasted pine nuts. Lemon scented cous cous. (V)
Puddings
Rich chocolate torte. Fresh raspberry. Crème fraiche
Individual brown sugar pavlovas. Vanilla cream. Summer berries
Sticky toffee pudding. Toffee sauce. Vanilla ice cream
Lemon meringue roulade. Summer berries.
New York style vanilla cheesecake. Berry compote.
Trio of pudding:
Lemon tart; chocolate brownie; mini pavlova with summer berries.