WEDDING MENU 5

Prawn and Avocado served with a Light Marie Rose Sauce

Chef’s Highland Game Terrine wrapped in Smoked Bacon and served with Port Wine Jelly

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Carrot and Orange Soup

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Pan fried Medallions of Beef served with Skirlie Potatoes and a Drambuie and Thyme Jus

Poached Skye Salmon and Prawns served with a Shellfish Dressing

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Cranachan

Apple Flan served with a Vanilla and Calvados Cream

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Coffee and Mints