Wedding Breakfast Three |
STARTER
Wild Mushroom and Port PateOn Brioche Toast ~ or ~ Cream of Leek and Potato Soup with Chives and Crispy Croutons MAIN COURSE Roast Aberdeen Angus Sirloin With Arran Mustard Crust Served with Diane Sauce and Red Wine Jus ~ or ~ Breast of Chicken Centred with Whisky and Haggis pate wrapped in bacon complemented with creamy wild mushroom sauce ~ or ~ Filo Pastry Parcel Centred with Ratatouille, Goats Cheese & Brie served with Provencale Sauce ~ All dishes are Served with a selection of Seasonal Vegetables and Potatoes DESSERT Baked Apple and Cinnamon Pie With Sauce Anglaise ~ or ~ Meringue Nest With Chantilly Cream and Fruits of the Forest COFFEE Freshly Ground Filter Coffee with Mints |
Wedding Menu One
Wedding Menu Two
Wine List
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