Wedding reception venue Perth
Menu & Wines
CANAPÉS- Parmesan and Thyme Shortbread with Confit Balsamic Tomatoes
- Tempura of Queenie Scallop with Chilli Jam
- Warm Duck and Cherry Samosa with Hoi Sin Dip
- Rilette of Hot Roast, Cured and Poached Salmon
On a Buckwheat Blini with Avruga Caviar - Goats Cheese and Black Olive Beignet
- Crispy Haggis Balls with Mustard Dip
- White Onion, Smoked Bacon and Gruyere Cheese Puff Pastry Slice
- Warm Blue Cheese Tartlet with Saffron and Pear Relish
DINNER SELECTOR
To create a set Menu for your party please select one Starter from the choice below then select your Soup or Sherbet, Main Course & finally select Dessert. Please also inform us of any dietary requirements. Tea/Coffee will be offered at the end of your Dinner.
STARTERS
- Thinly sliced Galia Melon with Pink Grapefruit,
Champagne Sorbet and Citrus Syrup - Smooth Chicken and Goose Liver Parfait
With Toasted Brioche, Mixed Salad Leaves and Plum Chutney - Marbled Glenisla Game Terrine with Orange, Hazelnut and Mâche Salad
- Gateaux of Smoky Roast Salmon
With Dill, Pickled Cucumber, Crème Fraiche and Caviar - Ballathie Salad Gourmand
Quails Eggs, Smoked Salmon, Asparagus Spears, Cured Beef and Truffle Vinaigrette - Crisp Cod and Crab Cake with Green Bean Salad and Lemon Mayonnaise
- Smoked Trout Mousse wrapped in a ribbon of Smoked Salmon
With Tomato and Basil Dressing - Honey glazed Quail filled with Black Pudding and Spiced Apple Mousse
And served with Waldorf Salad
- Cream of Leek and Chive Soup with Blue Cheese
- Cream of Cauliflower and Cumin scented Soup
- Butternut Squash and Cardamon Veloute
- Pumpkin and Parmesan Veloute
- Roast Plum Tomato and Basil Soup
- Red Lentil and Bacon Soup with Butter Croutons
- Truffle Consommé with Puff Pastry Crust
- Ballathie Cock a Leekie Soup
- Roast sirloin of Scotch Beef with Red Onion Marmalade and Red Wine Sauce
- Pan fried fillet of Scotch Beef with Woodland Mushrooms and Shallot Sauce
(£6.00 Supplement) - Rack of Local Lamb with Herb Crust and Rosemary Sauce
- Pan fried Chicken Supreme with Streaky Bacon, Sage and Marsala Cream
- Pan fried Gressingham Duck Breast with Creamed Savoy Cabbage
And Cherry and Apple Sauce - Roast Loin of Local Venison with Braised Red Cabbage and Port Sauce
- Grilled fillet of Orkney Salmon with Lemon Hollandaise
- Grilled Sea Bass fillet with Fennel Relish and Dill Butter Sauce
DESSERTS
- Individual Strawberry Pavlova with Vanilla Cream
- Blueberry Crème Brulee served with Cinnamon Biscuit
- Warm Plum Frangipane Tart served with Vanilla Ice and Butterscotch Sauce
- Iced Whisky and Honey Parfait served with a Compote of Mixed Berries
- Baileys and Praline Cheesecake with Dark Chocolate Sauce and Candied Kumquats
- Delicate Dark Chocolate Mousse with Caramelised Bananas and Passion Fruit Sauce
- Assorted Ice Creams served in a Ginger Snap Basket
- Selection of Farmhouse Cheeses served with Oatcakes and Grapes
Four Courses and Coffee £45.00 per person
Prices are inclusive of VAT at 17.5%
VEGETARIAN SELECTOR
STARTERS
- Pave of Goats Cheese and Basil with Soft Herb salad
And Red Pepper Coulis - Chilled Ogen Melon with Poached seasonal Fruits,
Elderflower Sorbet and Sweet Wine Sabayon - Crisp Endive, Fennel and Apple Salad with Fennel Puree
And Roasted Pine Nuts and Calvados Dressing
SOUPS
- Plum Tomato, Mint and Sherry Soup with Warm Tomato Rowie
- Wild Mushroom and tarragon Cream Soup
With Mushroom Palmier and Truffle - Butternut Squash and Cumin Cream Soup with Herb Oil
- Baked Globe artichoke with Aubergine Caviar,
Petit Ratatouille, Basil Foam - Fresh egg Linguini Pasta with Roast Plum Tomato,
Feta Cheese, Baby Spinach, Herb Oil Dressing - Wild Mushroom and Chive Risotto with aged Parmesan and Black Truffle
- Fresh Egg Tagliatelle with Roasted Provencale Vegetables, Mozzarella and Cherry Tomatoes
EVENING BUFFETS
Tay - £10.50 per person
- Assorted Sandwiches on White and Brown Bread
- Warm Sausage Rolls
- Leek and Mushroom Vol au Vent (V)
- Tea and Coffee
Spey - £12.50 per person
- Assorted Sandwiches on White and Brown Bread
- Vegetable Samosas (V)
- Leek and Prawn Vol au Vent
- Home Made Quiche
- Tea and Coffee
