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Wedding CateringStartersNest of melon, fresh fruit salsa, elderflower and mint syrup ?2.50Hot roast smoked salmon, potato and chive salad, horseradish cream ?4.00Ardens style pate with seasonal leaves, onion chutney and warm bread rolls. ?3.50Classic prawn cocktail with a slightly spicy seafood sauce, brown bread and butter ?4.50Pastry case filled with garlic mushrooms and smoked bacon in a cream sauce. ?3.00Choice of your Soup ?2.00Main CourseButtered breast of chicken filled with haggis served with a whisky cream sauce. ?9.50Slow braised steak, red wine sauce, button mushroom, baby onions and bacon lardons. ?12.50Slow cooked pork shoulder, roast apple and Calvados sauce (confit style, shredded, rolled crust) ?11.75Classic roast beef, Yorkshire Puddings etc. ?13.00Braised leg lamb stake, roasted shallot hotpot, potato and root vegetables. ?14.00Grilled salmon escallop, vegetable risotto, red wine reduction. ?12.50Caramelised red onion, goats cheese tart tartin, creamed leek, straw potatoes (vegetarian option) ?8.00DessertsHot sticky toffee pudding in its own caramel sauce, vanilla ice cream ?3.50Vacherin of raspberries, Chantilly cream and a duo of sauces ?3.50Dark Chocolate delice with kirsch poached black cherries ?2.75Classic glaze lemon tart with lemon sorbet and raspberry coulis ?2.75Lemon posset with handmade lavender shortbread ?3.50Tea cup of raspberry and white chocolate trifle. ?2.50 ................
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