WEDDINGS AT THE ROYAL COLLEGE OF PHYSICIANS.

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Leo Kelly
5 years ago
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1 WEDDINGS AT THE ROYAL COLLEGE OF PHYSICIANS

2 We are proud to be caterers of choice at The Royal College of Physicians, a truly special and exquisite venue to hold your special day. Our helpful and experienced wedding coordinator will help you every step of the way in planning for this very special occasion. Along with our forward thinking events team we will be there to ensure you and all of your guests have a truly memorable occasion. Headed by Executive Chef Bran Jankovic, our tight-knit team of chefs believe in using only the finest, fresh, local produce that Scotland has to offer. We work closely with our hand-picked suppliers ensuring all ingredients used are of the highest quality. We hope that our innovative and bespoke menus will reflect this and we welcome you to enjoy our dishes just as much as our chefs love creating them for you! Saltire s wealth of experience and extensive knowledge of the catering industry will ensure that you and all of your guest s expectations are met! We take great pride in our work and we are privileged to be able to look after so many of our happy couples on their special day. We look forward to tailoring fresh menu ideas especially for you based on your own individual requirements and budget for the day. Let the planning begin..

Canapés The perfect accompaniment to a chilled glass of bubbles with your drinks reception Option 1 Chose any 3 items, 7.50pp+vat Option 2 Chose any 5 items, 10.

3 Canapés The perfect accompaniment to a chilled glass of bubbles with your drinks reception Option 1 Chose any 3 items, 7.50pp+vat Option 2 Chose any 5 items, 10.95pp+vat Option 3 Chose any 7 items, 12.85pp+vat Hot Canapés Allowing 1 item per person. Haggis bon bon with a wholegrain Arran mustard dip (vegetarian haggis available) Seared tiger prawns served with parsley, chilli butter (gluten free) Strips of chicken marinated in olive oil, garlic and rosemary - skewered and flash roasted (GF) Pork, apple and cider sausages glazed with heather honey and sesame seeds (GF) Mini duck parcels, served with a hoi sin dip Tender fillet of Scotch lamb seared and served on a breaded crouton topped with mint crème fraiche Eggs Benedict- Mini blini with spinach & quail egg, finished with a hollandaise dressing (v) Eggs Florentine- Mini blini with spinach and Parma ham with quail egg and finished with a hollandaise dressing Mini haggis, neeps and tatties Mini Scotch beef wellington King prawn wrapped in Parma ham with lemon and black pepper drizzle I am lost for words, thank you all so much for your help Cathie and Adam Mini Scotch spiced lamb kofta, with a yoghurt dip Arancini- Risotto balls with pecorino cheese and chives (v) Parma ham croquette with gruyere cheese King prawn wrapped in Parma ham with lemon and black pepper drizzle Quails egg wrapped in black pudding, coated in panco breadcrumbs (up to 50 covers) Sun dried tomato, brie and rosemary palmiers (v) Tender shredded duck with apple and thyme compote, on toasted brioche Savoury choux with wild mushroom (v) Hoisin confit duck with raspberries and an orange syrup Seared medallion of finest Scottish beef fillet with a béarnaise sauce Mini savoury choux (beignets) with wild mushrooms (v) Red pepper and potato frittata (v) Mini polenta rounds with rocket and sun-blushed tomato (v) Courgette and parmesan fingers with garlic and tomato dip (v)

4 I must start by saying the hugest thank you to you and your team. Graham and I had the most magical day and the food was stunning. Everything was perfect and everyone, especially yourself worked so hard to make it perfect for us. Thank you! Sweet canapés Mini fruit skewer Dainty lemon tart Dainty fruit tart Dainty chocolate tart Rachael and Graham Cold Canapés Mini Yorkshire pudding with shredded Scotch beef and horseradish Beetroot and goats cheese ravioli with toasted pine kernels and a port reduction Savoury shortbread with tomato and feta cheese (v) Vodka and beetroot home cured Scottish salmon, tiny blini and herbed cream cheese Parmesan and rosemary shortbread with sun blushed tomato and feta cheese (v) Barquette of scallop and prawn with a light lemon mayonnaise topped with a medallion of lobster Carpaccio of venison with rocket and pear chutney Skewers of baby mozzarella and cherry tomatoes with a basil oil dressing (v-gluten free) Salmon farce on a cucumber with garlic, chives and confit lemon Smoked salmon and cream cheese roulade en croute Crab cocktail with tomato chutney, served in a Chinese spoon Crab with mango, chili and keta caviar with coriander cress, served in a Chinese spoon Apple, elderflower and cucumber jelly shot (v) Parmesan shortbread with dolcelatte and apple jelly (v) Thai style cured salmon with mango salsa Duck liver pate with red onion marmalade on a toasted crostini Chicken and chorizo mousse with savory shortbread, parsley aioli Smoked haddock brandade on rye bread Soft-boiled quails egg with white truffle mayo and black pepper caramel, served in a Chinese spoon (v) Mini goat s cheese tart with a red pepper marmalade (v) Please ask for a list of additional sweet canapés that we offer. All canapés are prepared freshly by our brigade of chefs.

5 Wedding Breakfast Please note that the dishes below are only mere suggestions of what we can provide. We would be delighted to personally discuss your ideas, requirements and budget so that we can devise and tailor a menu especially for you. The prices stated include the provision of white table linen, white linen napkins, crockery, stainless steel cutlery, equipment and uniformed attentive waiting staff (based on numbers of 50+). Clients are advised that products from our kitchens could contain nuts or nut related ingredients transferred from other products. We have been assured by all our suppliers there are no GM related products in any of the dishes we provide. As a company we are aware of the many allergens involved in the production of food for events, if you are at all unsure of the makeup of any of our dishes please, do not hesitate to contact us. Please note the prices are excluding VAT. Soups Butternut squash with coconut and lime (v) 7.00 Sweet potato and red onion with parmesan crouton (v) 7.00 French onion soup 7.00 Wild mushroom veloute with thyme Chantilly (v) 8.00 Courgette, parmesan and basil (v) 7.00 Traditional Scottish lentil 7.00 Roast red pepper and tomato (v) 7.00 Smoked ham and butternut squash 7.00 Lobster bisque 8.00 Chickpea and Mull cheddar (v) 7.00

60 Salad of sun-ripened tomatoes with mozzarella cheese and finished with basil oil (v) 7.90 Parmesan tartlet with plum tomato and gorgonzola with a red onion and balsamic dressing (v) 8.

6 Starters Wild mushroom, brie and fresh thyme tartlet (v) 9.85 Fresh pea, mint and goat cheese panna cotta, toasted pine nuts and micro salad (v) 8.00 Pressed char-grilled vegetable and goats cheese tower with a tapenade dressing (v) 8.95 Parcel of grilled courgette, caramelised shallots and goats cheese with red pepper essence (v) 8.60 Salad of sun-ripened tomatoes with mozzarella cheese and finished with basil oil (v) 7.90 Parmesan tartlet with plum tomato and gorgonzola with a red onion and balsamic dressing (v) 8.95 Butternut squash ravioli served with cream celeriac and sage butter (v) 8.50 Gateau of haggis, neeps and tatties with a whisky sauce 8.50 Confit duck bonbon with plum and soy sauce, served with crunchy fried carrot and fennel 9.45 Duck liver parfait, homemade plum and apple chutney, brioche 8.60 Chicken liver and smoked bacon pate, red onion marmalade and toasted sundried tomato focaccia 8.60 Roulade of smoked ham and confit chicken, pea puree, homemade piccalilli 8.60 Breast of wood pigeon, beetroot puree, kale and port reduction Black pudding, smoked bacon and warm apple salad 7.90 Mille feuille of woodland mushroom and pancetta with a quails egg dressing 9.50 Whisky cured salmon in a chilli and gazpacho dressing 9.00 Thai cured salmon with coconut, chilli and mango salad 9.00 Scottish smoked salmon and prawn roulade on blinis, finished with a horseradish dressing and a micro herb salad Smoked haddock and leek tart with a sun blushed tomato and herb salad 8.40 Smoked haddock and leek risotto finished with parmesan and crispy leeks 8.95 Pan fried fillet of hake with beetroot and horseradish puree, with crispy calamari 8.95 Crab fish cake served with a fennel salad and finished with a lemon pesto 8.95 Smoked mackerel mousse with pickled cucumber quail egg and a mayonnaise dressing 8.40 Antipasti (selection of continental meats, chargrilled vegetables, mozzarella balls, hummus and rustic breads) We had an absolutely lovely time and couldn t be happier Elisabeth Kjelllgren Everything went like clockwork, the place looked amazing! A big thank you for making our day so stress free from the start to end. Lucy and Fraser

7 Main Courses Poached rainbow trout with asparagus, warm potato salad and a dressing of lemon, dill and aioli Baked fillet of halibut, with a sweet potato fondant, & a warm salad of olives, tomatoes, capers & fennel with confit garlic Roast sea bass with pickled vegetables and coriander new potatoes Roast fillet of hake with chorizo and bean cassoulet and hasselback potatoes Confit of Shetland Salmon accompanied with pomme mousseline, pickled samphire (seasonal) and baby carrots Basil crusted oven baked salmon served with saffron baby potatoes, seasonal vegetables and salsa Pan fried cod served with pea puree, fondant potato and pickled summer veg Chicken, smoked bacon and chorizo, served with chargrilled vegetables, risotto and truffle oil Roast supreme of chicken filled with haggis, served with a grain mustard mash and wedges of roasted parsnip and carrot Chicken, wild mushroom and tarragon roulade, served with garlic fondant, green beans and a Drambuie jus Supreme of chicken stuffed with spinach and ricotta, served with dauphinoise potatoes and seasonal vegetables Roast supreme of chicken, served with cheesy mash, sweet pea puree, morel mushroom & a tarragon infusion Honey, soy glazed duck leg with spring greens, rosti potato and a honey lemon sauce Pan fried supreme of duck, with a sweet potato puree, caramelised banana shallots, parsnip crisps and redcurrant jus Honey & cumin duck breast with butternut squash, pine nuts and coriander mash Assiette of free range pork with an Arran mustard mash, green market vegetables and an apple & sage jus Medallion of pork with black pudding and apple bridie with slow roasted belly of pork, creamy savoy cabbage & cider jus Pork tenderloin, apricot and sage stuffing, crushed new potato, wilted cabbage, wholegrain mustard and cider sauce Rack of Scotch lamb with a garlic, hazelnut and rosemary crust; served with smoked pomme purée and ratatouille Rump of Scotch lamb with squash puree, pickled cabbage, traditional mash and coriander cress Ballotine of Scotch lamb stuffed with spinach, served with seasonal vegetables and creamed mash Rump of Scotch lamb niçoise served with dauphinoise potatoes, green beans and wild mushrooms Harisa marinated chump of Borders lamb, chargrilled courgettes ribbons, new potatoes, parsley and yoghurt dressing Cutlet of spring Scotch lamb with mini shepherd s pie, cauliflower puree and sweet peas Roasted loin of Scotch lamb, carrot puree, smoked aubergine caviar and ratatouille, rosemary jus

Guinea-fowl with a sage and parmesan stuffing, served with black pudding mashed potatoes, spring vegetables & a cider jus 23.

8 Guinea-fowl with a sage and parmesan stuffing, served with black pudding mashed potatoes, spring vegetables & a cider jus Braised daube of beef crushed herb potatoes, roasted vegetables and a bourguignon sauce Roast fillet of Scotch beef, served with colcannon potatoes, creamed cabbage, bacon and a sweetheart stout jus Chargrilled fillet of Scotch beef, with a celeriac puree, crushed herb new potatoes, salsa verde and a red wine reduction Roast sirloin of Scotch beef with fondant potato, black pudding and spinach, onion marmalade Peppered Scotch beef ribeye steak, with a whisky thyme jus, haggis mash, roasted vine tomatoes and green beans Chargrilled medallion of beef fillet with slow braised beef cheek, celeriac and horseradish puree, radish and shallot salad Slow cooked braised Scotch beef, served with a parsnip puree, duchesse potatoes and fresh seasonal vegetables Slow cooked short rib of Scotch beef, haggis croquette, caramelized shallots puree, heritage carrots and red vine jus Roast loin of venison, served on a bed of smoked cheese mash, with roasted beetroot and a redcurrant jus Medallions of venison loin with thyme and garlic fondant potato, pumpkin puree and spiced red cabbage Vegetarian Main Courses Tortellini of cepes and telleggio cheese on a bed of spinach with white truffle foam Roasted butternut squash and rocket lasagne with a basil cream and toasted pine nuts Leek, fennel and pea risotto, served with a herb salad and parmesan crisps Wild mushrooms, cream and herbs baked in puff pastry with a chive butter sauce, roasted courgette and red pepper Fried polenta with baby spinach and woodland mushrooms, served with a yellow pepper essence Beetroot and apple tart tatin with puy lentils and horseradish crème fraiche Leek and fennel tart with smoked apple wood cheese, poached egg and hollandaise sauce Baked aubergine with goats cheese mousse, sweet potato and spring onion mash Crab fish cake served with a fennel salad and finished with a lemon pesto 8.50 Sunday was a very special day for us and I cannot compliment your staff enough for the food service on the day Ian and Kath

9 Desserts Crème brulée of your choice (strawberry, raspberry, peach, rhubarb & vanilla, orange, vanilla) with flavoured shortbread 7.20 Key lime pie with a vanilla ice cream and puff candy 7.20 Traditional Scottish cranachan (honey, raspberries, whisky, oat cream) 7.20 White chocolate and raspberry tiramisu with tuile cigars 7.20 Whisky and orange bread and butter pudding with a vanilla bean ice cream 7.20 Strawberry and cracked black pepper cheesecake with berry and fresh mint syrup 7.20 Chocolate brownie with rum and raisin ice cream and pistachio biscuit 7.20 Warm apple tarte tatin with apple ice cream and toffee drizzle 7.20 Sticky toffee and whisky pudding finished with a toffee drizzle and classic vanilla ice cream 7.20 Baked passion fruit cheesecake with a vanilla sauce and raspberry sorbet 7.20 Uncle Jim s chocolate nemesis with a raspberry & ginger compote 7.20 Praline cheesecake, vanilla compote, fruit coulis 7.20 Heather honey and ginger Panna cotta served with strawberry compote 7.20 Caramelised lemon tart with lemon sorbet and candied lemon 7.20 Black forest meringue roulade with cherry ice cream 7.20 Classic homemade tiramisu & amaretto ice cream 7.20 Mint chocolate mousse, white chocolate ice cream & berry coulis 7.20 Zesty lemon posset served with a caramel crisp 7.20 Apple and hazelnut crumble cheesecake with toffee apple ice cream 7.20 Chocolate and orange tart with orange sorbet 7.20 Pear Belle Hélène, poached pear with Chantilly chocolate mousse and vanilla syrup 7.20 White chocolate teardrop filled with lemon mousse 7.60 Trio of chocolate (torte, marquise and white chocolate ice cream) 9.75 Create your very own trio of desserts (consisting of 2 mini desserts and one ice cream or sorbet) 9.75 Selection of Scottish cheeses with a quince jelly, grapes, celery, water biscuits and oatcakes 7.90 Beverage Freshly brewed tea and filter coffee served with either Scottish tablet, chocolate truffles, mini shortbread rounds or chocolate mints.

Children s Menus (Ages 12 and under) 2 courses 13.65+VAT 3 courses 16.

10 Children s Menus (Ages 12 and under) 2 courses VAT 3 courses VAT Please select one option from each course Please select one menu to suit all children Starter Melon and strawberries Fruit cocktail Pizza wedges Tomato soup Main course Chicken goujons, potato wedges, baton carrots Chicken breast, mashed potato and vegetables Pork sausage and mash with gravy Lasagne with garlic bread Macaroni cheese with garlic bread Desserts Chocolate mousse Strawberry mousse Profiteroles and ice cream Jelly and ice cream Both Andrew and I thank you for all your help, advice and service for our daughter Jennifer s wedding. We all had an absolutely wonderful day. The food was delicious. The service from the staff was superb, no faults at all. Many compliments from guests about the food and service. Toddlers Party Plate 7.30pp+VAT Sandwiches Slice of pizza Buffet sausage rolls Quavers Grapes Carton of juice Susan and Andrew

11 Evening Buffet Prices include buffet linen, napkins, crockery and service staff (based on numbers of 50+). Along with your evening buffet we can serve your wedding cake alongside tea and coffee. Tea and Coffee is served at 2.10pp+vat. Menu A Freshly prepared bacon/quorn sausage rolls 1 roll per person 3.70pp+vat 1.5 rolls per person 4.75pp+vat Menu B Freshly prepared bacon/quorn sausage rolls Served with a selection of traditional buffet fillers 6.30pp+vat Menu C A selection of freshly prepared wraps and sandwiches with a range of chef s choice fillings Mini sausage rolls Selection of vegetarian tartlets Thai chicken split stick 7.60pp+vat Menu D Traditional Scottish stovies with oatcakes 9.45pp+vat Menu E Haggis, neeps and tatties 10.00pp+vat Menu F Chilli con carne with boiled rice and tossed salad 13.65pp+vat Looking for something different? Why not try our cheese wedding cakes; your choice of 3-5 cheeses, stacked in tiers and garnished with fruit. Prices start from 325+VAT, which includes biscuits, butter, quince jelly and fruit. Please ask for details.

12 Finger Buffet Selector Another option for your evening buffet, as above all prices are inclusive of buffet linen, napkins, crockery and service staff (based on numbers of 50+). Option 1 Chose any 3 items, 9.75pp+vat Option 2 Chose any 5 items, 11.65pp+vat Option 3 Chose any 7 items, 13.40pp+vat Allowing 1 item per person. Sandwiches (1 item equals 1 round per person) Please select one from the following bread items, all which are baked at our in house Saltire Bakery: Bloomer bread soft deli rolls wraps focaccia croissant sandwich loaf mini seeded rolls Then any five freshly prepared wholesome fillings from the following: Chicken mayonnaise with salad Cajun chicken Chicken tikka with toasted almonds and coconut Topside of Scotch beef with tomato and horseradish Honey roasted ham with seasonal leaves Mexican barbecue 5 bean (v) Tuna mayonnaise Prawns in low fat mayo with shredded lettuce Mull cheddar with red onion marmalade (v) Cheese ploughman s (v) Egg mayonnaise with cracked black pepper (v) Chicken breast with honey and mustard dressing and mixed leaves Chicken and bacon with cracked black pepper mayo Roast Scotch beef, horseradish and caramelised onion Roast Scotch beef salad Tuna in low fat mayo with sweetcorn and spring onion Wild salmon and cucumber Cheddar cheese with tomato chutney (v) Brie, grape and cranberry (v) Light cream cheese, chive and cucumber (v) Chicken Caesar salad Chicken salsa Classic BLT Turkey and cucumber Honey roast ham and tomato Tuna and red onion Traditional smoked salmon Cheddar cheese with coleslaw (v) Two cheese savoury Goats cheese, rocket and guacamole (v) Hummus, black olives and basil (v) All sandwiches are made using low fat spread.

13 Hot Finger Food Spicy chicken goujons coated in Cajun spices (2pp) Thai vegetable money bags (v) (2pp) Mini chicken and ham pie Haggis bon bon with an Arran mustard dip Mini vegetable pie (v) Minted Scotch lamb koftas Crispy brie wedges with a cranberry dip (v) Breaded mozzarella sticks with a spicy tomato dip (v) Onion bhajis with a mint yoghurt (v) (2pp) Vegetarian pizza bite selection (v) Breaded mushrooms with a garlic dip (v) (2pp) Selection of pakoras with a salsa dip (v) Mini vegetable spring rolls (v) (2pp) Chicken tikka skewers Salmon teriyaki Salmon and asparagus tartlet Mini Peking duck pancakes with a hoi-sin sauce House mini steak pies Chipolata sausages with honey and sesame (3pp) Prawns wrapped in filo pastry with a sweet chili dip (2pp) Cold Finger Food Thai chicken split stick Skewers of fresh melon and prosciutto Tartlet of asparagus and cherry tomato (v) Bagels filled with roasted red onions, goats cheese and chive (v) (1/2 pp) Mini bagel filled with pastrami and cream cheese (1/2 pp) Tartlet of cherry tomato and red pesto (v) Blinis topped with prawns marinated in lemon and green onion Smoked salmon roulade with chive oil Cocktail sticks with cherry tomato, olives, mozzarella cheese, drizzled with basil oil (v) Mini bagels with smoked salmon, cream cheese and chive (1/2pp) Tandoori chicken skewers Yorkshire pudding with creamed horseradish and roast Scotch beef Yorkshire pudding with cream cheese and chives (v) Sweets Mini lemon tarts Fresh fruit platter Mini muffins Mini fruit tarts Mini Tia Maria profiteroles Mini Belgian waffle

The University of Glasgow

The University of Glasgow We are proud to be associated with the University of Glasgow, which is the perfect choice for your special day. Whether it be an small intimate wedding or a large celebration,