Wedding Menu Selector
Starters
- Chef's homemade soup of the day served with crusty bread
- Tuna and lemon pate, served with homemade chutney and warm brioche
- Smooth chicken liver pate flavoured with tequila and cranberry, served with homemade chutney and warm brioche
- Trio of melon served with Parma ham
- Smoked haddock and leek risotto
- A large field mushroom on a toasted muffin, topped with caramelised red onions, finished with baked goats cheese and Parma ham.
- Lightly grilled goats cheese on a salad of caramelised walnuts, cherry tomatoes and basil oil dressed leaves
- Mozzarella cheese wrapped in Parma ham, fried until melting and served with mixed leaves and balsamic dressing
- Goats cheese wrapped in filo pastry, oven baked then served on a mixed leaf salad accompanied by homemade chutney
- Finest Scottish smoked salmon filled with rice noodles, prawns, spring onions, cucumber and mint, served with a chilli dipping sauce
- Crisp spring roll of fresh salmon, Dijon mustard and red onion, with a sour cream and chive dip
- Smoked chicken breast on an avocado and tomato salad served with a pine nut and balsamic dressing
- Marinated duck breasts pan fried, sliced and served on a bed of fine green beans, cherry tomatoes, baby spinach and red onion with a raspberry vinegar dressing and caramelised nuts
- Confit duck leg on coriander and sesame seed noodles with a sweet chilli and spring onion sauce
- Chicken Caesar salad – A Boat Inn favourite
- Beef battered tiger prawns with rocket salad, chilli jam and lime mayonnaise
- Deep fried king prawns coated in a light ginger, coriander and lime tempura batter served with sweet chilli jam
- Seared king scallops with roast cherry tomatoes and a saffron fish cream sauce
- Prawn, asparagus and lemon risotto, a delicious Spring time dish
- Caprese salad – Buffalo mozzarella, beef tomatoes and torn basil leaves drizzled with olive oil
Main Courses
- Chicken stuffed with goats cheese and sundried tomatoes, wrapped in bacon and served with a white wine cream sauce
- Breast of chicken with a mushroom, red pepper and goat's cheese stuffing, coated in peppered breadcrumbs, served with a pesto dressing
- Plump chicken breast stuffed with baby prawns, roasted on slices of fennel, shallots and smoked bacon, served on a white wine cream sauce.
- Haggis stuffed chicken breast, with roast baby mushrooms, shallots and smoked bacon, served with a white wine and tarragon cream sauce
- Beer battered haddock and homemade chips, with our own tartare sauce
- Turkey escalope filled with mixed herbs and cranberries, rolled in smoked bacon served with thyme jus
- Scottish salmon pepper crusted and roasted then served on crushed new potatoes with watercress and a whisky cream sauce
- Pan fried fillet of salmon, served on a bed of Puy lentils with fresh asparagus and a mustard, cream and chive sauce
- Fillet of cod topped with plump prawns, sliced avocado, cream, grated cheese and fresh basil, oven baked and presented on a beef tomato salad, surrounded by a pesto sauce
- Cod baked with olive oil served on spring onion mashed potato with red pepper oil and deep fried leeks
- Crispy fillets of seabass on leek and potato mash with a white wine and cream sauce
- Crispy fillets of sea bass served on an oriental dressed salad with pak choi, baby spinach and chilli marinated with ginger and lime
- Monkfish wrapped in Parma ham, baked in the oven and served with an oregano and sundried tomato sauce
- Braised lamb shank, roast garlic, basil mash and a rich red wine sauce
- Lamb shank braised with white wine, thyme and tomato served with roasted parsnips and crushed new potatoes
- Medallions of beef cooked pink and served on dauphinoise potatoes with s shallot and red wine jus
Vegetarian Options
- Hand made butternut squash ravioli, served with spinach and a simple sage butter sauce
- Mediterranean vegetables and goats cheese, wrapped in filo pastry, oven baked and served with a fresh chilli tomato sauce
- Wild and cultivated mushrooms tossed with garlic, parsley and white wine, finished with cream and served with buttered rice.
- Mediterranean vegetables rolled in puff pastry and baked served with olive tapenade and tomato sauce.
- Roast sweet peppers filled with wild mushroom risotto and Parmesan shavings
- Ricotta and spinach pancakes with a tomato and red pepper sauce
Deserts
- Local Erbistock ice cream – Vanilla, Raspberry, Chocolate and Honeycomb served in a brandy snap basket with fruit coulis
- Homemade blackberry crème brulee with a crunchy caramel topping served with almond and cinnamon shortbread
- Eton Mess – Fresh strawberries and meringue bound in cream and served in a tuille basket
- Chocolate and brioche pudding served with rum soaked raisins and vanilla custard
- A sweet pastry case filled with baked lemon cream served with a strawberry and vodka compote
- Individual summer fruit crumble topped with chantilly cream
- Belgian waffle surrounded by toffee and butterscotch sauce and honeycomb ice cream!
- Sticky Date and Banana Pudding Served with fresh cream and a fruit compote
- Sticky toffee pudding served with crème anglaise
- Belgian waffle surrounded by toffee and butterscotch sauce and honeycomb ice cream!
- Triple chocolate fudge cheesecake
- A selection of cheeses served traditionally with biscuits and Chef's homemade chutney
- Chocolate profiteroles served with hot chocolate sauce