Wedding Menu Selector
Our Chef produces interesting and imaginative dishes using fresh local ingredients wherever possible.This selector is designed to be used by organisers for parties of at least 10 guests. The prices are based on having a set menu and we would always recommend this for a wedding or party. If you wish a choice menu we would recommend no more than 2 dishes per course. Where there is a choice the cost of the menu will be increased by £1.95 per choice.
We always offer a vegetarian option, special diet menus or an alternative dish if you know a guest will not enjoy your choice. There is no charge for this option and we must be notified in advance.
Remember that, if you have exclusive use, you have an allowance of £25.00 per person, per night towards the meal for up to 24 guests staying in the Castle.
We recommend that, for a 2-night stay, we serve an informal buffet meal on the first night. This is normally a two-course meal with a set starter, 2 hot main courses, a selection of salads and cold meats. The cost of this menu is covered in the exclusive use charge. If you would like us to provide a dessert option for your guests on this night, we will be happy to arrange this however an extra charge will apply.
Our menu selector is listed over the next few pages however they can also be downloaded.
 Starters Home cured salmon parcel filled with salmon mousse, resting on seasonal leaves with sauce vierge £6.75 Warm fillet of sea bream presented on baby potato salad, drizzled with black olive tapenade £6.50 Atlantic prawns 'Marie Rose' set on peppery rocket leaves, with vine tomatoes and lemon oil £6.95 Rillette of Barbary duck accompanied by celeriac, watercress and apple salad with toasted home-made brioche £6.50 Traditional haggis, neeps and tatties complemented with whisky sauce £5.95 Mosaic terrine of Border lamb fillet and rabbit loin bound with chicken liver parfait, served with honey and foie gras jus £7.50 Tartlet of crottin goat's cheese with red onion marmalade, nestled on a bed of rocket leaves and red peppers, with citrus beurre blanc £6.25 Poached summer asparagus spears resting on red chard, drizzled with hollandaise sauce (only available in season) £6.50 Roast parsnip and apple soup garnished with caramelised apples £5.00 Smoked chicken and sweetcorn chowder served with herb pancake strips £5.25 Plum tomato and sweet potato soup accompanied by blue cheese toast £4.25 Autumn broth finished with golden pearl barley £4.25 Carrot and coriander soup finished with coriander crème fraiche £4.25 Intermediate Courses Lemon sole fillet filled with Scottish salmon mousse set on garlic scented spinach, glazed with béarnaise sauce £5.65 Traditional haggis, neeps and tatties served with whisky jus £3.50 Champagne and lemon sorbet £3.50 Bramble and passion fruit sorbet £4.50 Warm pigeon breast resting on creamed leeks with porcini reduction £4.75 Wild mushroom soup served with white truffle oil £3.50 Main Courses Roast sirloin of Scottish beef served with roast potatoes, seasonal vegetables, Yorkshire pudding and Madeira jus £20.00 Roast rump of Border lamb presented on stovies, served with provençale vegetables and rosemary jus £18.75 Rack of Border lamb served with grilled marinated vegetables, fondant potatoes and mint jus £20.00 Roulade of maize fed chicken filled with tarragon and chicken mousse, set on sun blushed tomato polenta and market vegetables, with café au lait £18.25 Supreme of guinea fowl set on horseradish potato puree, with buttered seasonal vegetables and wild mushroom gravy £18.25 Breast of Gressingham duck and confit leg accompanied by pak choi, bean sprouts and horseradish compote, honey glazed potatoes, garnished with thyme and truffle sauce £19.50 Pan fried fillet of seabass resting on fennel and potato boulangere, with wilted spinach, tomato, basil and squid stew £19.00 Supreme of Scottish salmon roasted with scallops, set on saffron risotto with vegetable crisps and red pepper coulis £19.50 Fillet of red mullet accompanied by basil pesto mash, glazed root vegetables and Noilly Pratt veloute £18.00 Supreme of halibut presented on olive crushed new potatoes, with Savoy cabbage and lobster bisque £20.00 Risotto of butternut squash and roasted artichoke complemented with glazed baby vegetables, parmesan shavings and parsley oil £18.00 Roast aubergine filled with provençale vegetables, gratinated with Gruyere Mornay and topped with crispy vegetables £18.00 Desserts Banoffee pie served with sauce anglaise and fresh berries £5.75 Iced baileys parfait set on coffee sauce Anglaise, finished with carmelised hazelnuts £6.00 Berry shortbread tower filled with crème Chantilly accompanied by macerated raspberries £5.95 Coffee crème brûlée finished with a coconut tuille biscuit £5.75 Sticky toffee pudding served with vanilla ice cream and butterscotch sauce £5.95 Bramble délice complemented with stewed fruit compote £5.75 Apple crumble topped with mascarpone ice cream £6.25 Warm dark chocolate tartlet served with crème fraiche and strawberry coulis £6.50 Marmalade brioche bread and butter pudding served with vanilla custard £6.00 Duo of white and dark chocolate mousse layered with mixed berry compote, topped with fondant dipped physalis £6.50 Selection of Scottish cheeses served with homemade fruit chutney and a selection of biscuits and oatcakes £6.95 Tea & Coffee Coffee with homemade shortbread is included with our compliments |
