Wedding Breakfast

Starters
Prawn and coconut cocktail with Marie Rose sauce
•
Salmon and dill fish cake with spinach on tomato butter
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Terrine of duck and pistachio nuts with apricot and cranberry chutney and warm fruit bread
Supplement £3.50
•
Sicilian slow roasted tomato, wild rocket and Parmesan salad
•
Prosciutto, celeriac and herb oil
•
Traditional Loch Fyne smoked salmon with lemon and capers
Supplement £4.50
•
Classic Caesar salad with large crunchy croutons
•
Warm buffalo mozzarella with capanata
and wild rocket
•
Leek and potato soup

Main Course
Pan fried Scottish salmon with creamed cauliflower, braised beetroot and potato rosti
•
Pan fried seabass with ribbons of leek, courgette and carrot pearls and Champagne sauce
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Breast of guinea fowl with braised red cabbage and baby apples on a port and redcurrant jus
Supplement £3.00
•
Boeuf Bourguignon with baby carrots and potatoes
•
Corn fed chicken stuffed with herbs and goats cheese wrapped in Parma ham served with sweet potato and roasted onions
•
Rump of lamb with sweet and sour aubergine and coriander pesto 
•
Roast turkey with chipolatas and stuffing served with roast chateau potatoes and seasonal vegetables
•
Sirloin of Aberdeen Angus beef with wild mushroom stroganoff, fondant potatoes and red wine jus
Supplement £10.00

Desserts 
Pavlova with passion fruit sauce
•
Salad of fresh fruit and ice cream
•
Crème brulee with Bramley apple compote
•
Bread and butter pudding with Baileys custard
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Chocolate mousse cake with peppered pineapple
•
Vanilla cheese cake with kumquat marmalade
•
Citrus organic lemon tart with lemon sorbet
Supplement £1.00
•
French apple tart tatin with Gewurztraminer ice cream
Supplement £1.00 

Vegetarian Main Course
Gnocchi with woodland wild mushrooms, broad beans
and wilted wild rocket
•
Red onion tart tatin with garden leaves
•
Ravioli of ricotta cheese with spinach and nutmeg
and a light basil cream sauce
•
Symphony of garden vegetables in a pastry case
topped with glazed goats cheese and creme fraiche
and chive dressing
•
Tomato and aubergine risotto with mascapone
and Parmesan