Weddings

Choice of First Course

Examples:

Avocado, Melon, & Prawn Platter
Served with mixed leaves, strips of red bell pepper and a honey and grain mustard dressing

Wild Mushroom Vol-au-vent
In a cream white wine and coriander sauce

Salmon Gateau
A galette of fresh Scottish Salmon, marinated cucumber and cream cheese. On a grain mustard vinaigrette, dressed with Continental leaves.

Terrine of Duck Pate
A smooth duck terrine garnished with Continental leaves and served with a port wine Cumberland Sauce

Seasonal Melon and Pink Grapefruit

Smoked Shetland Salmon with Avocado Mousse

Choice of Main Course

Examples:

Grenadines of Pork Marsala
Slices of Pork fillet, Sautéed in butter and served in a rich Marsala Wine Sauce 

Chicken Chasseur
White wine, shallots, tomatoes, mushrooms and tarragon.

Supreme of Chicken Forestere
Breast of corn fed chicken, pan fried, with lardons of smoked bacon, button mushrooms, Parmenteire potatoes and fresh herbs, in a rich wine sauce

Roast Aylesbury Duck
With a sour cherry sauce

Entrecote Steak Borelaise
Pan Fried Sirloin Steak with Red Wine, Shallots and thyme

Choice of Vegetarian Dishes

Examples:

Spinach and cream cheese Roulade
Served with fresh tomato coulis

Vegetarian Moussaka

Ratatouille Vol-au-vent
A puff pastry case filled with a medley of courgettes, aubergine, peppers and plum tomatoes in a savoury tomato sauce

Tartlets of Leek and Stilton

Vegetable Lasagne Verdi

Braised Peppers, filled with a Risotto of Wild Rice and Vegetables

 Choice of Desserts

Examples:

Chocolate Cointreau and Orange Mousse

Crème Brulee with Fruits of the Forest

Strawberries and Cream (June - Sept)

Profiteroles with Tia Marie  Chocolate Sauce

Summer Pudding with Raspberry Coulis (June - Sept)