Wedding Sample Menu

~ STARTERS ~

Isle of Skye Crab Timbale, Pickled Cucumber, Lobster Reduction
Duck Foie Gras Terrine, Fig Chutney
Asparagus & Lobster Salad with Caesar Dressing
Charantais Melon, Pink Champagne Sorbet, Raspberries & Chinese Gooseberries

~ MAINS ~

Fillet of Scottish Lamb, Trio of Aubergine, Garlic & Herb Mash, "Cumin Jus"

Roast Monkfish, Ballotine & Mussel Sauce, Baby Fennel & Saffron Potatoes

Fillet of Scottish Pork wrapped in Parma Ham & Sage,
Gratin Dauphinoise, Snow Peas with Pine Kernels

Fillet of Scottish Beef, Tomato Fondant Potato, Roast Vegetables, Madeira Sauce

~ DESSERTS ~

Brandy Snap Basket filled with Seasonal Berries & Almond Ice Cream
Platter of Seasonal Fruit, Grappa Ice Cream
Hot Banana Souffle & Vanilla Ice Cream
Dark Chocolate Marquis & Marinated Griottine Cherries

~ Freshly Ground Coffee & Handmade Chocolates ~

Please note, this menu is not served as a choice menu, each guest will be offered the same set menu. Our Executive Chef will cater for Vegetarians and other dietary requirement separately.

Throughout the year our Michelin-starred, Executive Chef, Jeff Bland can create a tailor-made menu using the best seasonal, local Scottish produce, including Grouse, Partridge and Lobster to suit your taste.

Vegetarian Alternatives

~ STARTERS ~

Roast Celeriac and Coriander Soup with Spiced Ciabatta Croutons
Pressed Tomato, Mushroom and Black Olive Timbale
Galia Melon with Sun-Ripened Pineapple and Red Berry Sauce
Avocado and Tomato with Citrus and Basil Salad
Baby Spinach Salad with Feta Cheese, Shallots and Chives
Italian Vegetable Anti-Pasti, Rocket Salad and Balsamic Dressing

~ MAINS ~

Grilled Asparagus with Hollandaise Sauce and Roast Cherry Tomatoes
Provençale Vegetable Gateaux with Red Pepper Purée
Goat's Cheese Baked in Puff Pastry with Spinach and White Wine Butter Sauce
Globe Artichoke with Baby Vegetables, Grilled Polenta and Truffle Oil
Wild Mushrooms in a Saffron Cream with Puff Pastry Topping
Grilled Pressed Red Pepper and Mozzarella Terrine with Tomato and Garlic Sauce
Cannelloni of Oyster Mushrooms and Béarnaise Sauce

Our Executive Chef Jeff Bland can arrange a bespoke menu, using seasonal produce and personal preference to your taste.

For further details, including menu costs,
please contact our Wedding Planner Jennifer Pirie on 0131 622 8809.