Price:-
1st November 2012 - 31st March 2013 £50 Per Person
1st November 2013 - 31st March 2014 £55 Per Person
(View Wedding Food Details)
All of the items listed below are included in this service
Sparkling Wine & Canapés for the Drinks Reception
A glass of Red, White or Rosé Wine During the Meal
A glass of Sparkling Wine or Malt Whisky for the Toasts
3 Course Wedding Menu with Coffee
Evening Buffet
Silver Candelabras
All Wedding Services as included in our Portfolio
Minimum Numbers
Sunday to Friday inclusive - 60 Adults
Saturday 70 - Adults
(In the event of a shortfall in Adult numbers, a surcharge equivalent to £50/£55 per person prevails.)
Menu and Evening Buffet selection are as detailed on our
“Winter Season Package ~ Wedding Food” page.
Upgrades for the Canapés, Evening Buffet and Drinks Selection are available.
It is expected that guests invited for the Evening Reception will be provided with hospitality.
Please see our Evening Buffet page.
The Winter Season Package cannot be used in conjunction with any other offer.
View Wedding Food Details
Winter Season Package - Wedding Food
(Back to Winter Wedding Package Details)
Drinks Reception Canapés
Canapés Selection - 3 per person
Served Cold - Mini Tartlet with Smoked Salmon, Cream Cheese & Chives
Served Warm - Haggis filled mini Vol au Vents – ‘Vegetarian’ - Mini Tomato, Gruyere & Red Pepper Open Pie
3 Course Wedding Menu
with Coffee & Mints or Scotch Tablet
Compose your own menu by choosing 1 dish from each of the following selections.
Starters
A Gateau of Haggis, Neeps & Tatties with a Drambuie Cream
Delice of Scotch Salmon on a bed of Herb Salad
Fresh salmon poached and dressed with a lemon & lime vinaigrette, served with crusty brown bread
Duck Liver and Orange Pate set on Mixed Leaves
Served with a red onion marmalade and warm brioche
Fan of Galia Melon with an Orange, Pineapple & Cointreau Compote and a Blackcurrant Sorbet
Chicken & Vegetable Chowder with wholegrain crusty bread
( other soup may be selected – see our menu selector page )
Main Courses
Supreme of Chicken Braemar
supreme stuffed with haggis, with a marbled Drambuie cream sauce or
with a light peppercorn, white wine & cream sauce
Supreme of Chicken wrapped in Smoked Bacon with a Mushroom, Baby Onion and Red Wine Sauce
Roast Rib Eye of Beef & Yorkshire Pudding served with caramelised Shallots and a rich Gravy
Roast Rib Eye of Beef
Balmoral - a mushroom, shallot, whisky & cream sauce -or- with a black pepper, wine & cream sauce
Vegetarian Alternative Main Course
Please choose one from our selector page
Main Courses are served with Chef’s Selection of Vegetables, Duchesse Potatoes & Roast Potatoes
Desserts
Fresh Cream Profiteroles with Vanilla Ice Cream and a hot Dark Chocolate Sauce
French Apple Tart served warm with Tablet Ice Cream and hot Caramel Sauce
Belgian Chocolate Box with an Orange Anglaise and White Chocolate Ice Cream
(a box of Belgian chocolate mousse with a caramel cream centre on a shortbread base)
Lemon Tart with a warm Red Berry Compote and a Raspberry & Pannacotta Ice Cream
Evening Buffet
Hot Rolls with Bacon or Lorne Sausage, Tea or Coffee
( 1 roll per person – Vegetarian Alternative available )
