Reids Highland Fare - Catering for your Wedding in the Scottish Highlands

Wedding Menus

Below are some sample menus to inspire you; perhaps you have your own ideas - please don't hesitate to ask as Chef is happy to accommodate your requests and cater for special dietary requirements.

Menu 1 (£25.00 per Head).

To Start

    Lentil & Hock Soup ~ Chefs Homemade Lentil & Bacon Soup, served with fresh Bread & Butter.
    Melon Well ~ Succulent Galia Melon Well, filled with a Fresh Fruit Compote.
    Selection of Fruit Juices.

Main Courses

    Chicken Supreme ~ Succulent Breast of Grampian Chicken, oven-roasted and coated with a Creamy Peppercorn Sauce.
    Grilled Salmon ~ Escalope of Scottish Salmon, simply grilled with Lemon & Parsley Butter Sauce.
    Pasta Penne ~ Freshly Cooked Pasta Penne, served with a Rich Tomato, Basil & Black Olive Sauce & Parmesan Shavings.

All the above served with Chefs Seasonal Vegetables & Buttered New Potatoes.

Desserts

    Chefs Homemade Sticky Toffee Pudding ~ Decadent Rich, Dark Sponge, drizzled with a Smooth Toffee Sauce and served with Vanilla Ice Cream.
    Lemon Cheesecake ~ Cold Lemon Cheesecake with Lemon Sauce & Chantilly Cream.
    Assorted Luxury Ice Cream.

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Menu 2 (£27.50 per Head)

To Start

    Roast Pepper & Tomato Soup ~ Cream of Roasted Red Pepper & Tomato Soup, served with fresh Bread & Butter.
    Chicken Liver Pate ~ Chef's Homemade Chicken Liver Pate, served with Wholemeal Toast & Fresh Butter.
    Smoked Mackerel ~ Flaked Smoked Mackerel Pieces, set on a bed of Lettuce Leaves, served with a Tangy Horseradish Sauce.

Main Courses

    Roast Beef ~ Roast Topside of Scottish Beef, served with Yorkshire Pudding & a Rich Beef Gravy
    Baked Haddock - Oven-baked Fillet of Haddock, topped with a Rich Orkney Cheddar Cheese Sauce.
    Wild Mushroom Tart ~ Chefs Homemade Wild Mushroom Tart, served with a Crispy Seasonal Salad

All the above served with Chefs Seasonal Vegetables & Buttered New Potatoes.

Desserts

    Chefs Homemade Sticky Toffee Pudding ~ Decadent Rich, Dark Sponge, drizzled with a Smooth Toffee Sauce and served with Vanilla Ice Cream.
    Strawberry Pavlova ~ Italian Meringue, with Fresh Strawberries & Chantilly Cream.
    Chocolate Tart ~ Rich, Dark Chocolate Filling, encased in a Sweet Shortcrust Pastry.

***

Menu 3 (£27.50 per Head)

To Start

    Mushroom Soup ~ Cream of Mushroom Soup served with fresh Bread & Butter.
    Melon Cocktail ~ Freshly Made Honeydew & Galia Melon with Mango Coulis.
    Prawn Salad ~ North Atlantic Prawns coated in a Tangy Marie Rose Sauce, set on a bed of Seasonal Lettuce Leaves.

Main Courses

    Loin of Pork ~ Roast Loin of Pork with Baby Roast Onion & Spiced Apple, served with a Rich Jus.
    Rainbow Trout ~ Pan-fried Fillet of Rainbow Trout, served with an Orange & Green Peppercorn Sauce
    Roast Pepper ~ Roasted Capsicum Pepper, filled with Wild Mushroom Risotto & Parmesan Cream Sauce.

All the above served with Chefs Seasonal Vegetables & Buttered New Potatoes.

Desserts

    Chocolate Pudding ~ Rich, Homemade Chocolate Sponge, served with a Rich Chocolate Sauce & Ice Cream.
    Strawberry Cheesecake
    Fresh Fruit Salad

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Menu 4 - Traditional Highland Menu (£32.50 per Head)

To Start

    Scotch Broth ~ Traditional Scotch Broth, made with Lamb and served with Homemade Bread & Butter.
    Smoked Salmon ~ Oak Smoked Scottish Salmon, stuffed with Prawn Mousse and served with Oatcakes.
    Garlic Mushrooms ~ Saute of Garlic Mushrooms, finished with White Wine & Cream, set on a Wholemeal Crouton.

Main Courses

    Sirloin of Beef ~ Roast Sirloin of Ross-shire Beef, served with Strathspey Puddings and a Rich Red Wine Jus.
    Scottish Salmon ~ Oven-baked Escalope of Scottish Salmon, served with a White Wine & Dill Cream Sauce.
    Wild Mushroom Tart ~ Chefs Homemade Wild Mushroom Tart, served with a Seasonal Salad.

All the above served with Chefs Seasonal Vegetables & Buttered New Potatoes.

Desserts

    Cranachan ~ Fresh Raspberries with Whipped Cream, finished with Toasted Oats & Whisky, served with Shortbread.
    Chocolate Tart ~ Rich, Dark Chocolate Filling, encased in a Sweet Shortcrust Pastry.
    Fruit Salad ~ Chefs Own Fresh Fruit Salad, soaked in Drambuie.

***

Menu 5 Traditional Highland Menu (£32.50 per Head)

To Start

    Cock-a-Leekie ~ Chicken Broth made with Leeks, Rice & Prunes, served with fresh Bread & Butter.
    Haggis Tart ~ Haggis, Neeps & Tatties, set in a Pastry Tartlet, served with a Whisky & Onion Cream Sauce.
    Smoked Salmon Pate ~ Chefs Homemade Smoked Salmon Pate, served with Oatcakes & Fresh Butter.

Main Courses

    Loin of Venison ~ Loin of Wild Venison, pan-fried and set on a Rosemary Mash, served with Red Wine & Juniper Sauce.
    Scottish Salmon ~ Grilled Scottish Salmon Fillet, served with a Lemon & Prawn Sauce.
    Nut Roast ~ Chef's Homemade Vegetable Nut Roast, served with a Mango & Lime Sauce.

All the above served with Chefs Seasonal Vegetables and Buttered New Potatoes.

Desserts

    Cranachan ~ Fresh Raspberries with Whipped Cream, finished with Toasted Oats & Whisky, served with Shortbread.
    Chefs Homemade Sticky Toffee Pudding ~ Decadent Rich, Dark Sponge, drizzled with a Smooth Toffee Sauce and served with Vanilla Ice Cream.
    Strawberries & Cream.