seasonal & wedding menu selections Wedding Menus 2013 Weddings at Scone Palace - seasonal canapé selection 2013
Spring & Summer canapé selection
Hot Canapés
Thai Fish Cakes with Sweet Chilli Dipping Sauce Vegetable Spring Rolls with a Chilli, Soy & Coriander Dipping Sauce Chipolatas with Honey & Toasted Sesame Seeds Asparagus, Parma Ham and Parmesan Filo Roll Pea & Asparagus Risotto served in a Chinese Spoon Mini Scrambled Egg and Salmon on Mini Melba Toast Wild Garlic Pesto & Potato Bon Bons Filo Parcel with Homemade Rhubarb Chutney & Haggis Crisp Polenta with Wild Mushroom Sautéed in Herb Butter Trout Croquettes with Champagne Hollandaise Toasted Muffins with Smoked Haddock, Poached Quails Eggs with a Crème Fraiche & Chive Sauce
Cold Canapés
Filo Tartlets with Bang Bang Chicken Sushi Rice Balls with Keta Caviar Duck Pancakes filled with Julienne of Cucumber & Spring Onion with Hoi-Sin Sauce Buckwheat Blinis with Crème Fraiche, Smoked Salmon & Avruga Caviar Smoked Trout with a Pink Peppercorn Cream on a Crostini Cherry Tomato filled with Artichoke Puree & Crispy Iberico Ham Chive Pancakes with Spiced Red Onion and Crème Fraiche Maki Sushi with Salmon & Spinach Mini Yorkshire Puddings with Horseradish Cream and Rare Roast Beef Carpaccio of Perthshire Beef with Micro Rocket & Mascarpone served on a Croute with Truffle Dressing & Parmesan Shavings Langoustine Tacos Pate de Foie Gras with Sauterne Jelly served in Brioche Baskets
Pudding Canapés
Mini Raspberry Tarts with Crème Anglais Mini Ice Cream Cones with Strawberry Ice Cream Raspberry Macaroons Passion Fruit Macaroons Chocolate Macaroons Vanilla Macaroons Mini Chocolate Brownies studded with Raspberries Mini Pavlova with Marbled Rose Cream Bakes Rhubarb & Custard Tarts Lavender Cream Meringues Tiny Heart Shortcakes with Clotted Cream & Strawberries
Selection of 4 Canapes - £11.00 +VAT per person Selection of 6 Canapes - £16.00 +VAT per person Selection of 8 Canapes - £21.00 +VAT per person Weddings at Scone Palace - seasonal canapé selection 2013
Autumn & Winter canapé selection
Cold Canapés
Toasted Panettone topped with Mascarpone & Honeyed Fig with Crispy Pancetta Wild Rice& Spring Onion Pancakes with an Avocado Lime Salsa Smoked Duck with Cranberry & Port Sauce on a Bruschetta Scottish Mallard Duck on a Mini Tattie Scone with Homemade Plum Sauce Smoked Chicken & Apricot Chutney in a Filo Basket Mini Parmesan Basket with Wild Mushroom & Creamed Goats Cheese with a Parmesan Crisp Chicken Liver Parfait on Bruschetta with Beetroot Jelly Caramelised Red Pepper & Rosemary Tartlets Bruschetta with Parmesan, Jerusalem Artichoke Puree & Basil Parmesan Cheese Straws with a Parmesan Cream Dip Feta, Rocket and Mushroom Bruschetta Smoked Chicken & Apricot Chutney in a Filo Basket
Hot Canapés
Mini Tempura Haggis Balls served with Homemade Red Onion Marmalade Chipolatas with Honey and Sesame Pheasant Supreme with Mango Chutney Cream served in a Spoon with Wild Rice Tartlet Filled with Stilton, Walnuts & Red Onion Marmalade Roasted Cherry Tomato & Horseradish Tartlets Carrot & Cumin Pancake with a Carrot Butter & Sweet Red Onion Haggis Tartlets with a Whisky Cream Sauce Isle of Mull Cheddar with Apple and Walnut Chutney in a Crispy Wanton Smoked Aubergine Puree, Toasted Flatbread with Pomegranate Jelly Cherry Tomato Tart Tatin with Rosemary Celeriac Rosti, Seared Wood Pigeon, Spiced Crumble & Chives Black Pudding with Rhubarb Chutney in Filo Pastry
Pudding Canapés
Brandy Snap with Grand Marnier Whipping Cream Dark Chocolate Tart filled with Butterscotch & topped with Dark Chocolate Ganache Mini Pecan Pies Bitter Chocolate Torte Mini Ice Cream Cones Filled with Rum & Raisin Ice Cream White Chocolate Chip Cupcakes Vanilla & Dark Chocolate Macaroons Chocolate & Orange Truffles Rum & Pomegranate Jellies Apple & Bramble Crumble Tartlets with Clotted Cream Carrot Cup Cakes Honey & Cardamom Sponge with Mango & Lime Cream
Selection of 4 Canapes - £11.00 +VAT per person Selection of 6 Canapes - £16.00 +VAT per person Selection of 8 Canapes - £21.00 +VAT per person Weddings at Scone Palace - drinks Packages 2013
Package One
On Arrival or After Ceremony
2 Glasses per person of any of the following Sparkling Wine - Choose from Saumur, Brut NV or Prosecco Spumante, Dal Bello, Feudo Regina, Italy NV Fresh Orange Juice Still & Sparkling Water
With your Wedding Breakfast
Half Bottle of Wine per person Choose from:
White Wine - Pinot Grigio, San Simone, Grave Del Fruili, Italy, 2010 or Chardonnay, Mountadam, Barossa, Australia, 2010
Red Wine - Château Villars, Fronsac, Bordeaux, 2004 or Châteauneuf-Du-Pape, Château Mont-Redon, Rhône, 2007
For the Toast Before or After your Wedding Breakfast 1 Glass of Sparkling Wine
£22.50 + VAT per person
Package Two
On Arrival or After Ceremony
2 Glasses per person of any of the following: Sarcey Chamapagne Fresh Orange Juice Still & Sparkling Water
With Your Wedding Breakfast
Half Bottle of Wine per person Choose from:
White Wine - Sancerre, Expression Terroirs, Jean-Claude Chatelain, Loire 2010 or Pinot Grigio, San Simone, Grave Del Fruili, Italy, 2010
Red Wine - Château Villars, Fronsac, Bordeaux, 2004 or Châteauneuf-Du-Pape, Château Mont-Redon, Rhône, 2007
For the Toast Before or After your Wedding Breakfast 1 glass of Sarcey Champagne
£28.00 +VAT per person Weddings at Scone Palace - children’s menu selection 2013
Wedding Children’s Menu
Main Course
Shepherd’s Pie with Peas
Fish Pie & Green Beans
Bangers & Mash
Homemade Chicken Nuggets & Chips
Macaroni Cheese
Homemade Fish Fingers & Chips
Lasagne
Homemade Pizza with a Topping of your Choice
Pudding
Jelly Boats with Ice Cream
Chocolate Brownies
Rice Krispie Squares
Yoghurt & Fruit
Homemade Swiss Roll
Meringues & Strawberries Weddings at Scone Palace - evening Buffet suggestions 2013
Wedding Evening Buffet Suggestions
Mini Pitta Breads with Indian Beef Curry
Mini Bagels with Smoked Salmon & Cream Cheese
Mini Stilton & Caramelised Onion Quiches
Thai Green Curry Chicken Kebabs
King Prawns with Lemon Grass, Chilli & Coriander on Skewers
Bacon Rolls
Mini Croque Monsieur
Stovies
Scotch Pies
Selection of Pakoras & Dips
Puddings
Mini Chocolate Brownies Studded with White Chocolate Chunks
Mini Lemon Tarts
Mini Meringues
Mini Ice Cream Cones with an Ice Cream of your Choice
Cheese & Biscuits (Supplement of £4 per person)
Each Savoury Item - £5.50 +VAT per person Each Pudding Item - £3.50 +VAT per person Weddings at Scone Palace - wedding wine selection 2013
Wedding Wine Selection
White Wine
Scone Palace House Wine - £14.00
Sancerre, Expression Terroirs, Jean-Claude Chatelain, Loire 2010 - £19.00
Pouilly Fumé, Jean-Claude Chatelain, Loire, 2009 - £19.00
Chablis, Domaine Prieuré St Côme, Burgundy, 2009 - £19.00
Pinot Grigio, San Simone, Grave Del Fruili, Italy, 2010 - £16.80
Sauvignon Blanc, Pencarrow Estate, Martinborough, NZ, 2010 - £19.00
Chardonnay (unoaked), Mountadam, Barossa, Australia, 2010 - £16.50
Rosé Champagne
Scone Palace House Rosé Wine - £14.50
Obra Prima Rosado, Familia Cassone, Mendoza, Argentina, 2010 - £15.50
Château Rio Tor Rosé, Côtes de Provence, France, 2010 - £17.50
Red Wine
Scone Palace House Red Wine - £14.00
Château Villars, Fronsac, Bordeaux, 2004 - £27.50
Châteauneuf-Du-Pape, Château Mont-Redon, Rhône, 2007 - £33.00
Dominio Alto Rioja, Crianza, Spain, 2006 - £16.00
Palomar Estate Merlot, Colchagua Valley, Chile, 2010 - £16.00
Voyager Estate Shiraz, Margaret River, Australia, 2008 - £23.60
Pencarrow Estate Pinot Noir, Martinborough, NZ, 2009 - £19.50
Cabernet Merlot, Mountadam, Barossa, Australia, 2008 - £17.00
All of the above wines are subject to availability and prices are quoted ex.VAT per bottle. Alternatively you may wish to supply your own Wines and pay a corkage charge of £.9.00inc per bottle opened Weddings at Scone Palace - scottish menu Seasonal Selection
Spring & Summer menu options
Canapés Please select four from the following selection
Belhaven Smoked Trout on a Buckwheat Blini with Caviar
Mini Arbroath Smoky Fish Cake with a Herb Tartar Sauce
Dunsyre Blue, Rocket on a Honey Bruschetta
Mackerel with Apple Puree on a Bruschetta
Isle of Mull Cheddar Fritters with Fig Jam
West Coast Queenie Scallops in a Homemade Crisp with Pea Puree
Starters
Goats Cheese & Quince Puff Pastry Tartlet
Hot Smoked Scottish Salmon Salad with Avocado Salsa
Pan Fried Scallops with ‘Puddledub’ Bacon, Pea Puree & a Micro Herb Salad (£5.00+VAT surcharge per person)
Smoked Salmon with Celeriac Remoulade & Chives with Micro Rocket
Spring Salad with Warmed Goats Cheese Crotons with Pink Grapefruit & Honey Dressing
Main Course
Slow Roast Scottish Lamb Shank with Cannon of Lamb served with New Potatoes, Seasonal Vegetables & Bramble Jus
Scottish Loin of Venison with Potato Rosti, Spring Greens and Blackberry Sauce
Chicken Breast Stuffed with Caboc & Shallots wrapped in ‘Puddledub’ Streaky Bacon with Seasonal Vegetables & Braised Potatoes
Scottish Pork Fillet Stuffed with Apricots served with Haggis Crumble, Seasonal Vegetables & Red Wine Sauce
Galloway Beef Fillet with Potato Galette, Roasted Shallots & a Carrot Butter a Red Wine Jus
Scottish Salmon with Samphire Cockles, New Potatoes & a Crisp White Wine Sauce
Puddings
Elderflower & Raspberry Jelly with Angus Strawberry Coulis & Scottish Heather Honey Ice Cream Rhubarb & Custard Three Ways
Deconstructed Cranachan - Flapjack with Raspberry & Whisky Jellies and a Honey Ice Cream
Pimm’s Jelly with Vanilla Macaroons
Perthshire Raspberry Soufflé with Homemade Shortbread Weddings at Scone Palace - scottish menu Seasonal Selection
Autumn & Winter menu options
Canapés Please select four from the following selection
Chicken Liver Parfait on Toasted Scottish Oatmeal Bread
Mini Ayrshire Goats Cheese & Red Onion Marmalade Tart
Haggis Balls with Red Onion Chutney Dip
Crispy Scottish Mallard on a Mini Tattie Scone with Plum Jam
Mini Venison Sausages with an Apricot Glaze Served in a Traditional Farmhouse Loaf
Starters
Smoked Haddock Risotto Topped with Duck Egg & Mustard Leaves
A Broth of Scottish Shellfish with Homemade Bread
Warm Ayrshire Goats Cheese Salad with Honeyed Fig, Roast Sweet Potato & Caramelized Red Onion
Home-Grown Beetroot & Red Onion Tartlet
Cullen Skink with Crusty Bread
Main Course
Roast Grouse with Game Jus and Game Chips (Only available 12th Aug - 15th Oct)
Scottish Wood Pigeon Breast with Wholegrain Mash & Rowan Berry Sauce
Scottish Loin of Venison with Wild Mushrooms & Dauphinoise Potatoes
Stuffed Pheasant Ballontine with Creamy Mashed Potatoes & a Whisky Cream Sauce
Aberdeen Angus Beef Fillet with Chanterelle Mushrooms & Madeira Jus
Individual Game Pies with Rich Gravy, Roasted Root Vegetables from the Garden & Mashed Potatoes
Puddings
Chocolate Fondants with Mint Ice Cream
Chocolate & Glenmorangie Whisky Tart
Spiced Plums with Cinnamon & Star Anise with Homemade Shortbread & Vanilla Custard
Apple & Bramble Crumble Tartlets with Clotted Cream Weddings at Scone Palace - champagne & sparkling wine selection 2013
Champagne & Sparkling Wine Selection
Champagne
Sarcey Champagne NV - £31.50
Pommery Brut Royal Champagne NV - £52.00
Moët & Chandon Brut Impérial Champagne NV - £49.50
Bollinger, Special Cuvée NV - £58.00
Veuve Clicquot, Brut NV - £56.00
Rosé Champagne
Sarcey, Rosé NV - £40.00
Pommery, Brut , Rosé NV - £45.00
Sparkling Wine
Saumur, Brut NV - £15.60
Saumur Rosé Sparkling Wine, NV - £16.75
Antonin Truffer, Chardonnay, Brut Traditional, NV - £14.00
Prosecco Spumante, Dal Bello, Feudo Regina, Italy NV - £17.30
Masia Gran Bach, Cava Brut, Spain, NV - £14.00
All of the above wines are subject to availability and prices are quoted ex.VAT per bottle.
Alternatively you may wish to supply your own Champagne & Wines and pay a corkage charge of £16.00inc per bottle opened for Champagne & Sparkling Wines and £9.00inc per bottle opened for Wines Seasonal Menus 2013 Seasonal Menus at Scone Palace - spring 2013
Spring Menu Selections
Menu Option One Menu Option Five (Surcharge of £8+VAT per person) Asparagus Salad with Toasted Hazelnuts & an Orange Dressing Carpaccio of Perthshire Beef with a Rocket & Parmesan Salad & a Truffle Dressing Seared Chicken Supreme with Potato Rosti, a Spring Pea Broth, Parsley & Pea Risotto with Fillet of Halibut, Crisp Serrano Ham Roasted Cherry Tomatoes & Green Beans with Green Beans & Tomato Powder
Trio of Rhubarb Tart Tatin, Vanilla Crème Brulee & Rhubarb Banana Pancakes with Caramel Sauce & Clotted Cream Fool with Homemade Shortbread
Menu Option Six Menu Option Two (surcharge of £8+Vat per person)
Salmon & Asparagus Terrines with Horseradish Watercress Salad with Baked Goats Cheese and Gooseberries Crème Fraiche with a Honey & Balsamic Dressing
Parmesan Coated Spring Chicken with Two Bone Rack of Spring Lamb with Lemon & Thyme Roasted Buttered Jersey Royals, Shallots, Rosemary Potato Galette with Wilted Spinach, Spinach & Spring Peas with a Mascarpone & Parmesan Sauce Watercress and a Red Wine Jus
Crunchy Individual Rhubarb Crumble with French Apple Tart with Milk Ice Cream Vanilla Pod Ice Cream
Menu Option Seven Menu Option Three (surcharge of £8+Vat per person) Toasted Muffin with Blanched Asparagus & Moroccan Crusted Salmon with Rocket & Preserved Lemon a Poached Duck Egg with Hollandaise
Seared Guinea Fowl with a Truffle Infused Potato Galette with Seared Fillet of Perthshire Beef with Crushed Jersey Royals, Carrot Butter & Broad Beans with Broad Beans & Spring Cabbage with a Wild Mushroom Sauce a Roasted Garlic & Thyme Butter Sauce
Trio of Crepe Suzette, Orange Mousse & Baked Chocolate & Vanilla Tart with Rose Cream Grand Marnier Ice Cream
Menu Option Four
Warm Salad of Wood Pigeon with Lardons & a Walnut Oil Dressing
Fillet of Sea Trout with Chive & Shallot Potato Galette with a Spring Onion & Pea Puree & a Herb Butter Sauce
Individual Lemon Tarts with Rhubarb Compote Seasonal Menus at Scone Palace - summer 2013
Summer Menu Selections
Menu Option One Menu Option Five
Smoked Salmon on Rye Bread with Caper Mayonnaise Prawns with Chicory, Mint, Chilli & Ginger & Keta Caviar Roast Leg of Perthshire Lamb with a Redcurrant & Rosemary Seared Corn Fed Chicken Supreme with Sweet Potato Mash, Jus, Blanched Summer Vegetables with Roast Potatoes Wilted Spinach with a Crème Fraiche & Grainy Mustard Sauce Mini Strawberry Pavlova, Strawberry & Elderflower Jelly in a Shot Glass served with a Mini French Strawberry Tart Warm Chocolate Brownie Studded with Raspberries with a Raspberry Ice Cream Menu Option Six Surcharge of £8.00+Vat per person) Menu Option Two Beetroot Cured Halibut with an Avocado, Smoked Chicken Salad with Baby Lettuce Red Onion & Lime Salsa and a Strawberry Dressing Loin of Perthshire lamb with Crispy Sweetbreads, Rosemary Seared Salmon with Crème Cheese & Toasted Breadcrumb Infused Potato Galette with a Medley of Summer Vegetables Crust, Roasted New Potatoes with Broad Beans & Pea Shoots with a Morel & Madeira Jus
Trio of Lime Posset with Raspberries, Raspberry Jelly & Lime Strawberry & Vanilla Tart with Strawberry Jelly and Ice Cream Sorbet with Homemade Shortbread Menu Option Seven Menu Option Three (Surcharge of £8.00+Vat per person) Hot Smoked Salmon Salad with a Chilli & Lemon Dressing Oriental Cucumber Salad with Smoked Salmon Roast Fillet of Perthshire Beef, Potato Rosti with Carrot Butter Seared Guinea Fowl Supreme & Broad Beans with a Café au Lait Sauce with a Lemon & Fennel Puree with Pine Nuts & Green Beans with a Beurre Blanc Traditional Glazed Lemon Tart served with a Scottish Raspberries & Blackcurrant Coulis Deconstructed Cranachan - Whisky & Honey Ice Cream with Raspberries and Homemade Flapjacks Menu Option Eight (Surcharge of £8.00+Vat per person) Menu Option Four Roasted Butternut Squash, Crisp Serrano Ham, BLT Salad with an Avocado Dressing Goats Cheese & Rocket Salad
Roast Rump of Perthshire Beef, Buttered New Potatoes, Roast Loin of Speyside Venison with New Potato Fondants, Garlic & Herb Butter with Baby Carrots Pea & Spring Onion Puree with Baby Carrots & Green Beans with Pancetta and a Blueberry & Port Jus
Marbled Honeycomb & Chocolate Mousse Pots Trio of Strawberry Posset served in a Shot Glass, Strawberry Sorbet served with a Mini Strawberry Shortbread Tower with Crème Anglais Seasonal Menus at Scone Palace - autumn 2013
Autumn Menu Selections
Menu Option One Menu Option Five
Parma Ham with Celeriac Remoulade & Balsamic Glaze Duck Liver Parfait with Onion Relish
Chicken Supreme Stuffed with Black Pudding Monkfish wrapped in Pancetta served with Mashed Potatoes with a Whisky Sauce & Creamy Savoy Cabbage
Apple Tart with Vanilla Ice Cream Apple & Bramble Crumble with Pouring Cream
Menu Option Two Menu Option Six
Salad of Roquefort, Walnuts & Pear Salad of Buffalo Mozzarella, Avocado & Tomato with Fresh Basil and a Red Pepper Coulis Seared Guinea Fowl stuffed with Prunes with an Armagnac Sauce, Potato Galette & Leeks Seared Leg of Perthshire Lamb with Soy, Ginger, Honey and Coriander Sauce, Roasted Potatoes, Dark, Milk & White Chocolate Terrine Green Beans & Glazed Parsnips
Plum & Almond Tart with Vanilla Custard Menu Option Three
Parsnip & Cumin Soup Menu Option Seven
Duck Breast with a Redcurrant Sauce, Baby Corn Salad of Beetroot & Goats Cheese with & Pea Puree with Roasted Baby Potatoes Apple & Celeriac Garnish
Cranachan with Oatmeal Tuille Biscuits & Raspberry Coulis Seared Fillet of Scottish Venison with a Port & Bramble Sauce, Roasted Red Onions, Dauphinoise Potatoes & Curly Kale
Menu Option Four Chocolate & Blueberry Roulade with Blackcurrant Coulis
Smoked Salmon with Brown Shrimps & Cauliflower Puree Menu Option Eight Seared Fillet of Pork served with a Selection of Wild Mushrooms and an Apple & Sage Sauce, Langoustine with a Ginger, Spring Onion & Sauternes Sauce Mashed Potato & Savoy Cabbage with a Broccoli Timbale
Truffle Torte & Crème Fraiche Seared Fillet of Perthshire Beef with Wild Mushroom and Parmesan Topping, Rosti Potatoes & Parsnip Puree
Trio of Green Apple Sorbet, Mini Apple Crumble & Bramble Mousse Seasonal Menus at Scone Palace - winter 2013
Winter Menu Selections
Menu Option One Menu Option Five
Parsnip & Cumin Soup with Crème Fraiche Potted Crab with Homemade Melba Toast
Seared Corn Fed Chicken Supreme Stuffed with Leeks Seared Duck Breast with a Madeira and Morel Sauce, Parsnip wrapped in Streaky Bacon, Potato Fondant, & Potato Rosti, Roasted Butternut Squash and Wilted Spinach Julienne of Carrot with a Crème Fraiche Sauce Cinnamon Crème Brulee, Blood Orange Jelly Chocolate Delice with Salted Caramel & Vanilla Pod Ice Cream & Grand Marnier Ice Cream
Menu Option Two Menu Option Six (Surcharge of £8+VAT per person) Jerusalem Artichoke & Thyme Soup Carpaccio of Venison with a Bramble Jelly & Micro Rocket Seared Pheasant Supreme Stuffed with Apricots, Pine Nuts & Sage, Wrapped in Pancetta, Mashed Potatoes, Buttered Leeks Roasted Monkfish with Pumpkin Puree& Wilted Spinach and & Parsnip Crisps with a Butter Sage Sauce Toasted Barley Sauce and Ceps
Baked Pear & Honey Tart with Cinnamon Cream Chocolate & Chestnut Terrine with Kirsch Cherries
Menu Option Three Menu Option Seven (Surcharge of £8+VAT per person)
Spiced Red Onion & Beetroot Tarts with Langoustines with Serrano Ham, Pickled Apple Puree Crème Fraiche & Rocket & Brazil Nuts
Trio of Pork with Crispy Pork Belly, Braised Pork Cheeks & Roasted Loin of Venison with Jerusalem Artichoke Puree, Green Seared Fillet of Pork with an Apple Crisp, Beans & Potato Rosti with a Red Wine Jus Mashed Potatoes and Wilted Spinach with Shallots Vanilla Panna Cotta with Coffee Extract & Cappuccino Ice Pistachio Macaroon with Pistachio Ice Cream & a Dark Cream with Poppy Seed Tuilles Chocolate Mousse
Menu Option Eight Menu Option Four (Surcharge of £8+VAT per person)
Salmon Fish Cakes with Homemade Tartar Sauce Braised Pork Cheeks with Seared Scallops & Apple Compote
Breast of Guinea Fowl with Creamy Winter Vegetables Seared Fillet of Beef with Truffle Infused Potato Galette, a Wild Mushroom Sauce with Purple Sprouting Broccoli Honey & Cardamom Sponge with Mange & Lime Cream & Baby Turnips with a Mango Sorbet Trio of Vanilla Cupcake, Apple & Bramble Crumble Tartlets with Clotted Cream and Vanilla Macaroons scone Palace, Perth PH2 6Bd t: 01738 552300 e: [email protected] www.scone-palace.co.uk