The Scotsman Hotel Wedding Breakfast Menu

Fine dining wedding menu at The Scotsman in Edinburgh

Customise your menu with the following options or make your selection as part of one of our luxury packages.

Wedding Breakfast Menu Selector

Choose your inclusive set menu from the below options

Three courses from £ 35.00 per person, supplements may apply

 

To Start

Smooth Chicken Liver Pate with mulled wine pears and jelly

Rare highland beef fillet with baby artichokes, rocket and parmesan

Haggis, Neeps & Tatties, Whisky Cream

Jellied ham hough with parsley and a waldorf salad

Ploughmans lunch terrine of roast chicken, smoked sausage, mull cheddar and pickles

Seasonal Melon, Parma Ham, Balsamic Roasted Figs

North sea Prawn & Aberdeenshire Crab, with a tomato and herb dressing

Poached Scottish lobster with a Russian salad and

caviar dressing (£ 6 supplement)

Inverawe Smoked Scottish Salmon with chopped egg, capers, red onion and caviar

Ballontine of organic Shetland seatrout, fennel, radish and orange salad with crème fraiche

Seasonal heritage tomato salad with

marinated mozzarella and basil pesto

Inverloch goats cheese with roasted and lightly pickled beetroots, candied walnuts and red wine dressing

 

Soup

(As a starter or £ 6.50 supplement for extra course)

Creamed summer Pea Soup, with a slow cooked Brewster's farm hens egg

Warm Smoked Salmon Consommé with Dill dumplings

Classic Scottish cullen skink (leek ,potato and poached smoked finnan haddock)

Spiced lentil soup with inverawe highland hot smoked salmon

Tattie soup (creamy potato soup) served with seasonal wild Scottish mushrooms and chives

Butternut squash soup with sage and almond pesto

Roasted Red Pepper & Tomato Soup, Herb Crème Fraiche

Leek & Potato Soup, mull cheddar Cheese Crouton

Scotch broth (organic Peelham farm mutton, barley and root vegetable broth)

"Auld Reekie" Cock a leekie (poached organic Brewster's farm chicken with leeks and whiskey soaked prune)

 

Main Courses

Meat:

Roast Breast of goosenaugh duck, vanilla mash potato,

caramelised parsnips and lime jus

Sautéed Breast of free range corn fed Chicken, Clapshot cake,

creamed savoy cabbage and an arran mustard sauce

Herb crusted Rack of Scottish Lamb, potatoes cooked in garlic and cream,

peas, broad beans, baby gem lettuce and smoked bacon

Roasted Sirloin of 28 day, dry aged highland Beef with caramelised onions,

St Andrews beer braised Fondant Potatoes, Roast Root

Vegetables (minimum 10 people) (£ 5 supplement)

Roast loin of black isles pork with wild mushrooms, crispy Parma ham,

caramelised baby onions, roasted potatoes and the Scotsman's famous

"Auld Reekie sauce"

Peppered fillet of 28 day, dry aged highland Beef, corned beef and onion

hash, cabbage and salsify chips,

spiced tomato sauce(£ 10 supplement)

Slow cooked blade of beef in red wine with roasted and

creamed celeriac with seasonal greens

 

Fish:

Fillet of Scottish Salmon with Crushed New Potatoes & a nicoise dressing

Roasted Sea Bream Fillet with Asparagus Risotto & Truffle Oil

Fillet of halibut with potato gnocchi, wild mushrooms and artichokes with a truffle butter sauce (Supplement - £ 3.50)

Pan Fried Cod Fillet, Vine-Tomato Fondue, Herb Crushed New Potatoes, Shellfish bisque

Herb and Citrus Crusted Halibut with Braised Fennel and a saffron butter sauce (Supplement - £ 3.50)

Tomato and herb crusted baked North Sea Cod Fillet,

boulangiere potatoes and watercress sauce

Fillet of Halibut, Brown Crab crust, Buttered greens,

Glazed Baby Onions & Red Wine Sauce (Supplement - £ 3.50)

Roasted monkfish wrapped in Parma ham on creamed leeks and crispy sage

Seabass fillet with pepperonata and olive oil mash potato

 

Vegetarian:

Woodland mushroom risotto with mozzarella and parmesan

Leek, potato and mull cheddar croquettes with roasted tomatoes and vierge dressing

Caramelised onion and clava brie tart with herb salad and cranberry dressing

Lasagne of celeriac, spinach and potabello mushrooms with a truffle dressing

Tian of grilled Mediterranean vegetables and mozzarella with basil pesto

 

To Finish - Desserts

Lemon Tart with Mascarpone Cream & Raspberry Coulis

Chocolate and Hazelnut Torte, White Chocolate Sauce

Raspberry Delice, Passion Fruit Coulis

Selection of Scottish Cheeses with Oat Cakes

Warm Pear and Almond Tart, Toffee Sauce & Vanilla Ice Cream

Dark Chocolate & Orange Marquise, Dundee Marmalade Ice Cream

Vanilla Crème Brulee, toasted nut Biscotti

Iced Mango & Passion Fruit Parfait with Citrus Salad

Raspberry Cranachan, Orange & Oatmeal Tuille

Tiramisu

Butterscotch and Amaretto Parfait,

Bitter Chocolate Sauce

Trio of Chocolate Dessert

Tea or Coffee with Petit Fours