Wedding breakfast menus

There is a choice of two menus for your wedding breakfast, the Benromach menu or the Balvenie menu. Each menu blends traditional Scottish recipes with modern culinary favourites. Both menus include 3 courses, a vegetarian option and coffee, tea and mints.

Prices from only £33.95 per person

To create your set wedding breakfast, select 1 dish from each course, or allow your guests to pre-order from a choice of 2 starters, 2 main courses and 2 desserts. To give your guests a choice of 2 starters, 2 main courses and 2 desserts on the day, a 30% supplement will apply. Whichever menu you choose, 1 vegetarian option should always be selected and numbers for this dish must be pre-ordered.

1. The Benromach menu

2. The Balvenie menu

The Benromach menu

Starters

  • Slow roasted vine tomato and basil soup with a parmesan crouton
  • Seasonal melon melody complimented with champagne sorbet and raspberry coulis
  • Tower of haggis, neeps and tatties with a Glayva cream Sauce
  • Scottish salmon parfait served with sweet chilli dressing
  • Chicken and pork terrine wrapped in bacon served on seasonal leaves

Main courses

If you wish to substitute a main dish from the Balvenie menu a supplement of £5 per person will be required.

  • Oven roasted breast of chicken wrapped in streaky bacon, served on a white wine cream, with fondant potato
  • Traditional Aberdeen Angus steak and ale pie served with creamy mashed potato
  • Scottish baked salmon fillet with herb pesto crust and crushed new potatoes
  • Roast loin of pork stuffed with black pudding, wrapped in bacon and served on a Calvados jus with fondant potato
  • Breast of Chicken stuffed with Mozzarella and wrapped in Parma Ham served in a thyme and tarragon jus with fondant potato

Vegetarian main courses

  • Sun blushed tomato and Gruyere filo tart served with rocket salad
  • Medley of mushroom wellington served with Madeira jus
  • Roasted butternut squash and mushrooms with sage cream sauce set on bed of tagliatelli
  • Roasted sweet pepper, vine tomato and goats cheese tower with
  • Balsamic glaze

Desserts

You may substitute a starter or dessert from the Balvenie menu for a supplement of £3 per person.

  • Sticky toffee pudding with hot toffee sauce and vanilla ice cream
  • Mixed berry cheesecake with berry compote
  • Eton mess
  • Lemon tart with vanilla ice cream
  • Trio of sorbet

Coffee, tea and West Park mints

The Balvenie menu

If you have selected the all-inclusive wedding package you can upgrade to this menu for an additional £8.00 per person.

Starters

  • Local haggis wrapped in filo pastry parcel, served with a Drambuie sauce
  • Salmon and smoked trout gateau served with seasonal leaves and horseradish Cream
  • Warm tomato and mozzarella tartlet with rocket salad and herb dressing
  • Sweet potato and rosemary Soup
  • Smoked chicken, asparagus and sun dried tomato salad with a mustard dressing

Main courses

  • Roast sirloin of Angus beef with a honey mustard crust served in a red wine reduction with Yorkshire pudding and rosemary roast potatoes
  • Balmoral chicken with a peppercorn and whisky cream, fondant potato
  • Oven roasted fillet of sea bass on sautéed spinach with a tomato and shallot sauce, creamy mashed potato
  • Succulent lamb rump roasted with wild herbs, garlic and tomato served on buttered mint mash with a redcurrant Jus
  • Fillet of Perthshire pork stuffed with prunes and wrapped in bacon set on a brandy cream sauce with a fondant potato

Vegetarian main courses

  • Sun blushed tomato and Gruyere filo tart served with rocket salad
  • Medley of mushroom wellington served with Madeira jus
  • Roasted butternut squash and mushrooms with sage cream sauce set on bed of tagliatelli
  • Roasted sweet pepper, vine tomato and goats cheese tower with balsamic glaze

Desserts

  • Strawberry and white chocolate cheesecake with strawberry coulis
  • Selection of Scottish cheeses with oatcakes and fruit chutney
  • Sticky toffee pudding with hot toffee sauce and vanilla ice cream
  • Pavlova filled with Chantilly cream and seasonal fruit
  • Fresh cream profiteroles drizzled with butterscotch Sauce

Coffee, tea and West Park mints

For further information:

Wedding breakfast menus quote

The whole experience exceeded our expectations. Our guests all commented on the superb standard of food and the service they received.

Linda Braid, bride.