Weddings

Sandwiches

Cheese savoury. Egg mayonnaise with cress. Cream cheese with sweet and spicy bell peppers. Camembert and cranberry. Mature cheddar salad with tomato, chilli chutney. Mozzarella, tomato and basil. Hummus with roasted peppers. Tuna, sweetcorn and onion. Prawn marie rose. Smoked salmon and cream cheese. York ham with Scottish mature cheddar. Roast beef with red onion marmalade. New York deli pastrami with lettuce tomato and mustard mayo. Bacon Lettuce and Tomato. Chicken and bacon. Honey chilli chicken. Chicken with honey and mustard dressing. Red Thai chicken. Chicken with green pesto mayonnaise.

Mini Tortilla Wrap Fillings

Honey chilli chicken. Honey roast ham. Cheese and spring onion. Vegetarian tikka. Aromatic duck with hoi sin sauce.

Cold Fork Buffet Menu 1

Scottish oak smoked salmon with prawn marie rose. Whole poached salmon sides with cucumber and lemon garnish. Selection of quiche. Platter of honey roast gammon. Platter roast beef. Platter of roast chicken breast. Selections of salads – tomato and mozzarella, caesar salad. Roasted Mediterranean vegetable tomato pasta bowl finished with mascarpone. Wild rice bowl. Classic coleslaw. Moroccan style fruity couscous. Potato salad. Selection of continental bread.

Cold Fork Buffet Menu 2

Clove studded honey and demerara sugar roast gammon joint. Pink rib of Scotch Beef with raw vegetable salad, shredded carrots, courgettes, celeriac and savoy cabbage. Stir fried strips of beef fillet, chilled and tossed in sesame seed dressing, heaps of coriander, pickled ginger and Trio of Scottish salmon, poached, smoked and kiln. Chicken liver parfait terrine served with melba toast tomato and chilli chutney and green leaves. Pork, chicken, pistachio and apricot terrine wrapped in streaky bacon with a micro salad. Red onion confit, feta and fig puff tart. Couscous with olives, coriander, lime and cucumber. Antipasti sharing platter with 4 types of traditional Italian meats and pan seared Mediterranean vegetables. Selection of salads – tomato and mozzarella salad, watermelon, feta, red onion and coriander salad, rocket based garden salad. Classic coleslaw. Spinach and pine nut pasta. Selection of artisan bread with balsamic and olive oil dipping potbean shoots served with a Thai noodle salad.

Dessert

White chocolate and raspberry cheesecake. Duo of chocolate torte. Cranachan with handmade shortbread. Strawberry charlotte. Crème brulee. Rhubarb crumble parfait. Lemon Tart. Vanilla pod panna cotta. Sticky toffee pudding with butterscotch sauce.

Individual Handmade Desserts

White chocolate and raspberry cheesecake. Duo of chocolate torte. Cranachan with handmade shortbread. Strawberry charlotte. Crème brulee. Rhubarb crumble parfait. Lemon Tart. Vanilla pod panna cotta. Sticky toffee pudding with butterscotch sauce.

Hot Buffet Menu 1

Prime rib of roast beef. Salmon fillet stuffed with sweet fire peppers and whisky glaze. Honey roast gammon. Turkey crown. Tomato and char grilled vegetable pasta with mascarpone. New potatoes and seasonal vegetables. Selection of fresh breads. Rocket based garden salad. Tomato and mozzarella salad.

Hot Buffet Menu 2

Beef bourguignon. Chicken stuffed with haggis with glayva cream reduction. Special lamb tagine cooked with honey, pears and apples. Smoked haddock, salmon and leeks in a creamy sauce baked under peppery mashed potatoes and a sprinkling of parmesan. Camembert red onion tomato and thyme tartlet. New potatoes and seasonal vegetables. Selection of fresh breads. Greek feta salad. Chicken ceasar salad. Watermelon red onion and coriander salad. Tomato and mozzarella salad.

Hot Buffet Menu 3

Whole fillet of Stirlingshire beef with roasted root vegetables and maderia jus. Chicken stuffed with green pesto and mozzarella wrapped in Bavarian ham. Herb crusted rack of lamb with provencal vegetable stew. Monkfish wrapped in parma ham on a bed of creamed savoy cabbage. Seafood paella. Pot of lentils and chick peas, potatoes and butter beans stewed in a rich madras style sauce. Dauphinoise potatoes and seasonal vegetables. Selection of fresh breads. Rainbow super salad. Pear and pecan (waldorf) salad. Butternut squash, feta and spinach salad.