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Wedding Menu Selector

STARTERS

1. SMOKED HAM HOCK & AYRSHIRE PORK TERRINE with a Sweet Onion & Grain
mustard relish
2. ROSETTE OF MELON filled with Seasonal Fruits drizzled with a Ginger Syrup
3. PAN FRIED CHICKEN & HAGGIS TERRINE set on a Mashed Potato & Turnip Clapshot &
whisky sauce
4. ROASTED VEGETABLE & LENTIL TERRINE With a Red Pepper Salsa
5. SMOKED SALMON & ASPARAGUS MOUSSE with a dill vinigarette
6. DUO OF MELON with Fresh Fruit Salsa & a White Port Syrup
7. PRAWN SALAD with a Sweet Chilli Dressing
8. CAESAR SALAD with Smoked Chicken Crispy Bacon and shaved Parmesan
9. APPLE, PRAWN & PINEAPPLE COCKTAIL With Marie Rose Sauce
10. OUR OWN CHICKEN LIVER PARFAIT Served with Peach Chutney

SOUPS

1. TRADITIONAL SCOTCH BROTH
2. COCK-A-LEEKIE
3. CREAM OF LEEK & POTATO
TOMATO & BASIL With Parmesan Croutons
CREAM OF MUSHROOM
6. ROOT VEGETABLE SOUP enhanced with Coconut Milk
7. CULLEN SKINK
8. CARROT & CORIANDER SOUP
9. BUTTERNUT SQUASH & SWEET POTATO SOUP WITH CHILLI & COCONUT
10. PARSNIP, LEEK & GINGER
11. CREAM OF CARROT & CARMELISED ORANGE

VEGETARIAN

1. LENTIL & ROASTED VEGETABLE GATEAU With a Grain Mustard & Mushroom Sauce
2. DEEP FRIED BRIE coated with Thyme Breadcrumbs, served with Seasonal Salad leaves,
sweet pepper relish & chilli roast new potatoes
3. ROASTED CAJUN ROOT VEGETABLES wrapped in a Mushroom & Leek Pancake
4. PROVENCALE STYLE POTATO CROQUETTE Served with Crisp Leaves & Basil Crème
fraiche
5. ASPARAGUS & BRIE TART edged with a warm tomato dressing
6. CROUSTADE OF PUFF PASTRY with a root vegetable spaghetti in a chive cream sauce
7. FLAT CAP MUSHROOM filled with a Vegetarian Haggis & glazed with Loch Arthur
Cheddar & Grain Mustard Sauce
8. PLUM TOMATO & CARAMELISED ONION TART with Basil Pesto
9. ROAST VEGETABLE & GOAT CHEESE WELLINGTON with Tomato Salsa

FISH COURSES

1. PAN SEARED SALMON FILLET Finished in a Pernod & Tarragon Scented Cream
2. ESCALOPE OF SCOTTISH SALMON with a Warm Olive Oil, Basil & Caramelised
Vinegar Dressing
3. HERB CRUSTED FILLET OF HADDOCK with Lemon Beurre Blanc
4. FILLET OF COD with Spring Onion Mash, Spinach & Butter Sauce
5. FILLET OF HADDOCK set on a julienne of seasonal vegetables with a parsley Cream
6. ROASTED COD With a Pink Peppercorn & Toasted Oat Crust, served with a Cherry Tomato & Red Pepper Puree.

MAIN COURSES

1. SCOTTISH BEEF with a Whisky Scented Peppercorn Sauce
2. ROAST SCOTTISH BEEF Served with Yorkshire Pudding & Red Wine Sauce
3. SCOTTISH BEEF presented on a horseradish mash with glazed shallots, mushrooms
and finished with tarragon sauce
4. SUPREME OF CHICKEN stuffed with Haggis & Smoked Cheddar then topped with a Grain Mustard Sauce
5. BREAST OF CHICKEN filled with Asparagus & Cream Cheese & Served with a light
Tarragon Cream
6. ROAST BREAST OF CHICKEN wrapped in Bacon on a Bed of Finely Sliced Bacon,
Cabbage & Shallots, Confit Potatoes with Thyme
7. ROAST SUPREME OF CHICKEN with Kilted Sausages & Homemade Stuffing
8. ROULADE OF CHICKEN stuffed with Leek & Wild Mushroom served with a
Grain Mustard Sauce
9. ROAST LOIN OF LAMB with a Garlic & Herb Farce finished with Port & Redcurrant Sauce
10. ROAST LEG OF BORDER LAMB with Mint sauce.
11. PAN FRIED FILLET OF PORK Sage & Onion Creamed Potatoes & Apricot Confit
12. HONEY GLAZED ROAST LOIN OF PORK Port & Apple Gravy
13. APRICOT & SAGE STUFFED AYRSHIRE PORK LOIN with a Honey Infused Pan Jus

All Main Courses are served with Chef's Vegetables & Potatoes of the Day


DESSERTS

1. LEMON & VANILLA PANNACOTTA with Berry Compote & Shortbread
2. STICKY TOFFEE PUDDING with Butterscotch Sauce & Pouring Cream
3. RASPBERRY MARBLE CHEESECAKE with Fruit Sauce
4. LEMON SYLLABUB With Shortbread
5. HOT CHOCOLATE PUDDING with Caramel Ice Cream
6. WHITE AND DARK CHOCOLATE BAVAROIS set in a pool of vanilla sauce
7. CREAM FILLED PROFITEROLES with chocolate sauce
8. PEAR & VANILLA TORTE with a Brandy Butterscotch Sauce
9. INDIVIDUAL STRAWBERRY PAVLOVA with mango coulis
10. GLAZED LEMON TART & MIXED BERRY COMPOTE
11. ETON MESS Fresh Strawberries, Whipped Cream and Crushed Meringue
12. TRIO OF SCOTTISH CHEESES with Mini oatcakes & Celery Relish
13. FUDGE CHEESECAKE topped with Walnut & Toffee Sauce
14. APPLE & CINNAMON TORTE topped with Crumble & served with a Caramel
Crème Anglaise
15. TIRAMISU AMARETTI TORTE served with a Mocha & Rum Sauce
16. CRANACHAN a light raspberry cream with oatmeal, honey, whisky & homemade
shortbread
17. HOT BUTTERSCOTCH PANCAKE with conference pear
18. WARM BREAD & BUTTER PUDDING
19. EVE'S PUDDING Light Butter Sponge with Apple Compote served with Pouring Cream
20. CHOCOLATE TRUFFLE TORTE with Black Cheery Compote

TEA/COFFEE served with Fudge