Wedding Menus
WEDDINGS
Our Executive Chef is happy to discuss your menu requirements. Menu prices start from £35, whilst we inclusive wedding packages can be arranged for £95 per person including VAT.
We are also delighted to offer personal menu tastings. So whether you want Canapes at the Reception, a supper buffet in the evening, we are able to tailor the event just the way you want it.
Here are a just a few ideas for your Wedding Breakfast
| Starters |
|---|
| The finest Scottish Smoked Salmon Arbroath Smokie and Asparagus Tart with a creamy Horseradish and Chive Sauce Carpaccio of Marlin served with a Tomato and Avocado Salsa Foie Gras and Wild Mushroom Terrine served with a Plum Chutney Smoked Chicken Coronation with a mango Paw Paw, topped with Toasted Almonds and served with a Rice Salad Serrano Ham served with Fresh Figs or Melon Asparagus and Artichoke Salad topped with Parmesan shavings and a sweet Lemon dressing (v) Char grilled vegetables marinated in a Herb infused oil, topped with Goats Cheese and a Balsamic vinegar (v) |
| Main courses |
| Baked Fillet of Salmon with a Gruyère and Herb Crust, New Potatoes, Green Beans and a Lemon Balm Sauce Pan Fried Fillet of Halibut, Herb Roasted New Potatoes served on a bed of Spinach with a Bearnaise Sauce Breast of Corn fed Chicken filled with a Spinach Mousse served with Fondant Potatoes and Asparagus and a White Wine Sauce Roast Loin of Veal stuffed with Apricots and Tarragon, served with a panache of Green Vegetables, Baby Roast Potatoes and a creamy Marsala Wine Sauce Roast Sirloin of Scotch Beef with a wild Mushroom Sauce, Roasted Vegetables and Potatoes Fillet of Scotch Beef Wellington served with Green Beans and Roasted Potatoes Wild Mushroom Stroganoff with Truffled Rice (v) Spinach and Roquefort Cheese filled Filo Parcels, served on a Gooseberry Compote (v) Artichoke Hearts filled with Baby Provencale Vegetables topped with a lemon and herb Crust served on a Black Olive Puree (v) |
| Desserts |
| Dark Chocolate Truffe, set on a Dark Chocolate Sponge garnished with Raspberries Pear and Almond Frangipane Tart served with a Pear William Cream Sauce Raspberry Crumb Bavaroise, finished with a Coffee glaze and a Raspberry and Tia Maria Sauce Apple Tart Tartin with a Calvados Sauce Iced White Chocolate Parfait with a Strawberry Coulis Fine Selection of British Cheeses |
| Intermediate course – ideas |
| Haggis and Neeps (with a nip) Paoched fillet of Sole Champagne and Caviar Sauce Lobster Bisque Vichyssoise |
Contact us
020 7235 5162
Weddings