Wedding Menu
The Tingle Creek Hotel will try and cater for individual requirements. Below are two sample menus that have proved to be popular with previous wedding parties. However, please do not hesitate in contacting us, if you have your heart set on something different.
Wedding Menu 1 - £29.50 per head
(Sample)
(Choose 2 starters, 1 mains + 1 vegetarian option, 2 desserts)
Starters
Highland Broth,
served with a homemade roll
Carrot and Ginger Soup,
served with a homemade roll
Tomato & Basil Soup,
served with a homemade roll
Leek & Potato Soup,
served with a homemade roll
Dovetail of Honeydew Melon,
served with seasonal berries and whisky compôte
Smoked Mackerel Pâté,
with a crispy leaf salad and melba toast
Chicken Liver Pâté,
with a crispy leaf salad and melba toast
Mains
Grampian Chicken,
tender breast, stuffed with haggis (optional), served with a whisky cream sauce
Crown of Turkey,
served with a cranberry glaze
Loin of Pork,
served with a caramelised apple and magners cider sauce
(All the above sauces can be optional if preferred)
Vegetarian Option
Risotto of Wild Mushroom,
topped with parmesan shavings
Vegetable Enchiladas,
mexican pancakes stuffed with fresh spicy vegetables coated in a tomato cheese sauce
Baked Stuffed Onions,
with a rich wild mushroom ragu, topped with parmesan cheese
Desserts
Profiteroles,
filled with fresh cream, set on a bed of whisky caramel, topped with chocolate sauce
Pecan Tart,
served with baileys cream and nut praline
White Chocolate Cheesecake,
served with fresh whipped cream and berries
Cranachan Cheesecake,
served with fresh whipped cream and berries
Chocolate Fudgecake,
served with a chocolate sauce and ice-cream
Clootie Dumpling,
served with fresh cream and jam
Freshly Brewed Coffee,
with homemade shortbread
Wedding Menu 2 - £34.50 per head
(Sample)
(Choose 2 starters, 1 mains + 1 main fish + 1 vegetarian option
and 2 desserts)
Starters
Highland Broth,,
served with a homemade roll
Carrot and Ginger Soup,
served with a homemade roll
Tomato & Basil Soup,
served with a homemade roll
Leek & Potato Soup,
served with a homemade roll
Cullen Skink,
served with a homemade roll
Dovetail of Honeydew Melon,
served with seasonal berries and whisky compôte
Smoked Mackerel Pâté,
with a crispy leaf salad and melba toast
Chicken Liver Pâté,
with a crispy leaf salad and melba toast
Mains
Grampian Chicken,
tender breast, stuffed with haggis (optional), served with a whisky cream sauce
Crown of Turkey,
served with a cranberry glaze
Loin of Pork,
served with a caramelised apple and magners cider sauce
Braised Lamb Shank,
served with a redcurrant, red wine and rosemary sauce
Roast Rib of Beef,
served with a wild mushroom sauce
(All the above sauces can be optional if preferred)
Main Fish
Medley of Local Fish,
served with a wholegrain mustard sauce
Fillet of Trout,
with lemon, sage and walnut crust
Delice of Smoked Haddock Fillet,
served with fresh parsley sauce
Vegetarian Option
Risotto of Wild Mushroom,
topped with parmesan shavings
Vegetable Enchiladas,
mexican pancakes stuffed with fresh spicy vegetables coated in a tomato cheese sauce
Baked Stuffed Onions,
with a rich wild mushroom ragu, topped with parmesan cheese
Desserts
Profiteroles,
filled with fresh cream, set on a bed of whisky caramel,
topped with chocolate sauce
Pecan Tart,
served with baileys cream and nut praline
White Chocolate Cheesecake,
served with fresh whipped cream and berries
Cranachan Cheesecake,
served with fresh whipped cream and berries
Chocolate Fudgecake,
served with a chocolate sauce and ice-cream
Clootie Dumpling,
served with fresh cream and jam
Freshly Brewed Coffee,
with homemade shortbread or brandy truffles
