Weddings

We at Bookabuffet.com understand that your wedding is one of the most important days of your life and we are delighted to be part of it. We know that  attention to detail is critical to ensuring you reception runs smoothly. The secret to the perfect wedding occasion is in the combination of your ideas  and our catering experience.

It is crucial for us at bookabuffet.com to be on board with your personal vision and as such we use our wealth of experience to create the perfect menu in accordance with your budget.

Let bookabuffet.com cater for your dream wedding day. Contact our telesales team on 0845 2712077 or via enquiry@bookabuffet.com

Wedding Menu Selector

Starters

Fish

• King Prawns with Sweet Chilli & Lime alongside a feathered Cantaloupe Melon
• Crab Cakes served with an Asian Style Dipping Sauce
• Smoked Loch Etive Trout with Horseradish Cream
• Finest Inverawe Smoked Salmon with Lemon and Brown Bread
• Assiette of Scottish Seafood Scallops, Prawns, Smoked Salmon, Smoked Trout, Smoked Halibut
• Crab Tartlette with Crispy Continental Leaves

Veg

• Rocket Parmesan and Balsamic Salad
• Red onion and Goats Cheese Tart with Pesto

Ham

• Anti Pasti Parma Ham, Salami, Smoked Ham, Pickled Walnuts, Sunblush Tomatoes and marinated Olive
• Parma Ham and Caramelised Peach on a bed of Italian leaves with a Lemon Dressing

Chicken

• Smoked Chicken Crostini served with Guacamole & Mango Slivers
• Chicken Liver Pate on a Toasted Brioche with a Dressing of Crème Fraiche

Duck

• Smoked Duck Salad with Asian Greens and Pickled Walnuts

Beef

• Carpaccio of Beef Fillet with Parmesan and Rocket

Soups

• Tomato & Basil
• Leek and Asparagus with mini cheese scones
• Green Pea and Fresh mint
• Wild Mushroom and Tarragon
• Cullen Skink
• Watercress
• Yellow Pepper topped with a Herb Crouton
• Butternut Squash & Ginger
• White Bean Veloute

Intermediate

• Gateau of Haggis, Neeps and Tatties with a Whisky Jus
• Seared Fillet of Salmon  with a Watercress Sauce
• Thai Fishcake with a Lemon Grass Dressing
• Fresh Asparagus with Parmesan & Basil Oil

Main Courses

Chicken Dishes

• Free Range Chicken Supreme stuffed with Orkney Black Pudding complemented by Onion Cream Sauce
• Free Range Chicken Supreme stuffed with Haggis finished with a Dijon Mustard Jus
• Free Range Chicken Supreme stuffed with Parma Ham and Mozzarella in a Napoli Sauce

Beef Dishes

• Chunky Steak Pie with a Puff Pastry Topping
• Sirloin of Beef with a Creamy Peppercorn Sauce
• Fillet of Beef with a Madeira and Lardon Sauce served on a Brioche Croute
• Roast Fillet served in its own Jus with Yorkshire Puddings
• Fillet of Beef Served with Haggis and a Thyme Essence

Lamb Dishes

• Roasted Lamb Fillets wrapped in Parma Ham with a Rosemary Jus
• Saddle of Lamb stuffed with Sage, Onion & Apricot
• Roast Leg of Lamb with a Skirlie Stuffing attended by Minted Pears
• Lemon & Mint Lamb Cutlets served with a Sea Salt and Olive Oil Mash
• Roasted Rack of Lamb with a Herb Crust

Duck Dishes

• Barbary Duck Breast served with a Plum Compot and Rustic Fondant Potatoes
• Gressingham Duck Breast with a Honey & Orange Sauce

Fish Dishes

• Salmon in a sauce of Dill and Whisky served with Boiled Potates and Buttered Vegetables
• Pan Fried Salmon with White Wine, Shallots and Chives
• Roast Salmon with Herb Crust, Crushed Basil Potatoes and Mange Tout
• Medallions of Monkfish Wrapped in Smoked Bacon with a Red Wine Sauce
• Pan Fried Marinated Loin of Tuna on a bed of Spring Greens with a Basil & Olive oil Sauce
• Fillets of Seabass on a bed of Braised Fennel with Thyme
• Roast Halibut with a Mustard Seed & Brioche Crumb served with a Chive Buerre Blanc

Vegetarian

• Aubergine Parmigiana
• Wild Mushroom Strogganoff
• Goats Cheese and Red Onion Tart With Balsamic Dressing
• Sweet Pepper and Gruyere Lasagne
• Brie and Broccoli Pithivier with a Chive Buerre Blanc

Dessert

• Strawberry Mousse served with Cream and a Strawberry Compot
• Tropical Fresh Fruit Salad with Minted Syrup
• Freshly Baked Profiteroles with Cointreau Chocolate Sauce and Strawberries
• Cherry Tiramisu
• Crème Bruleé
• Strawberry and Vanilla Cheesecake with White Chocolate Sauce
• Strawberry Pavlova with Fresh Fife Strawberries and Lightly Whipped Cream
• Lemon Tart with Blueberries and Lightly Whipped Cream
• Dark Chocolate Ricotta Cheesecake
• Mango and Passionfruit Cheesecake with Pineapple
• Hazlenut Banoffie Pie
• Strawberry Meringue Roulade
• Scottish Cheeseboard with Oatcakes and Fresh Fruit

All dishes will be Accompanied by a Chefs selection of vegetables (where not already stated)

Many dishes are affected by seasonality and this will be taken into consideration when your quote is being written or they may be unavailable entirely – especially in the case of game dishes.

Pricing

Starters

All Starters are priced at £6.00 per person

Soups

All Soups are priced at £5.00 per person as part of a Three Course Menu or £1.00 per person as part of a Four Course Menu

Intermediate

All Intermediate Dishes are priced at £5.00 per person

Main Courses

Chicken Dishes are priced at £13.50 per person

Beef Dishes are priced at £14.50 per person

Lamb Dishes are priced at £16.50 per person

Duck Dishes are priced at £17.00 per person

Fish Dishes are priced at £17.00 per person

Game Dishes are priced at £18.00 per person

Vegetarian Dishes are inserted into your main choice of menu where required

Dessert

Desserts are charged at £5.00 per person

Please note that pricing is based on minimum numbers of 60 people.  For numbers less than 60 there will be a Chefs Charge of £50.00.