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Wedding Menu

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(traditional Scottish broth of chicken, leeks and prunes)
Roasted Butternut Squash and Pancetta
Creamed Celeriac and Black Truffle
Lobster Consommé
scallop dumplings


Loch Var Smoked Salmon
Cockburn of Dingwall Haggis with Neeps
nip of whisky
Tian of Portland Bay Crab
topped with crème fraiche and served with roasted red pepper mousse
A Trio of Scottish Salmon
poached, smoked and gravadlax with lemon and herb dressing and mixed shoots
Foie Gras de Canard Roulade, Truffle Oil and Toasted Brioche
with Sauterne jelly
Warm Arbroath Smokie & Horseradish Tartlet
with fresh beetroot salad
Pork Rillette
with spiced apple chutney and oatcakes
Balmoral Venison Tartare
with celeriac & red cabbage slaw and redcurrant vinaigrette
Grilled Crottin of Goats Cheese
with a poached pear and walnut salad
Honey Roasted Figs with a Rocket Pesto
and herb garlic croûtons

Main Courses

Pan Fried Fillet of Halibut
wilted spinach, caper croquette and brown shrimp butter
Steamed Fillet of Scottish Salmon
mussel & chive velouté, petit pois, green beans & baby gem and baby new potatoes
Pan Fried Fillet of Seabass
samphire purée, roasted cherry tomatoes, fennel & crayfish
Classic Beef Wellington
seasonal vegetables, roast potatoes and a red wine jus
Roast Loin of Venison
celeriac rosti, green beans and wild mushroom sauce
Roast Fillet of MacDuff Beef
glazed vegetables, horseradish dauphinoise potatoes and Forestière sauce
Roast Breast of Guinea Fowl
tarragon and squash risotto and roasting jus
Roast Cannon of Salt Marsh Lamb
fondant potato, green beans in anchovy butter and basil jus

Desserts & Savouries

Tarte Tatin
Calvados sauce
Warm Dark Chocolate Fondant
hot chocolate fudge sauce
A Trio of Classic Scottish Desserts
Drambuie syllabub, cranachan ice cream and Ecclefechan butter tart
Mango and Passion Fruit Delice
seasonal berries
Praline Parfait
frozen vanilla yoghurt and praline crumb
Dark Chocolate Truffle
raspberry mousse and fresh raspberries
Canapé Bruce
Welsh Rarebit
Croque Monsieur
Selection of Scottish Cheeses
Dunsyre Blue, Isle of Mull Cheddar and Clava Brie

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