Wedding Selection Menu

Wedding Menus

~ Menu A ~

Creamed Pea and Ham Soup
with garlic croutons

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Pan Fried Fillet of Chicken
with sage and roasted shallot jus

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Profiteroles with Chantilly Cream
with dark chocolate sauce

***

Coffee and Mints

£26.95 per person

~ Menu B ~

Tian of Seasonal Fruits soft fruits
with red berry compote

***

Roast Chump of Lamb garlic & rosemary
with provencal sauce

***

Bramley Apple & Cinnamon Pie
with vanilla custard sauce

***

Coffee and Mints

£29.00 per person

~ Menu C~

Salad of smoked Chicken and Blue Cheese
with a piquant sauce

***

Seared Fillet of Salmon
with black olive tapenade and basil essence

***

Strawberry Roulade
with vanilla ice cream and raspberry compote

***

Coffee and Mints

£31.00 per person

~ Menu D~

Terrine of Chicken & Pork
with garlic, herbs & cumberland sauce

***

Citrus Sorbet

***

Roast Sirloin of Aberdeen Angus
with Yorkshire pudding and rich roast gravy

***

Glazed Lemon Tart
with fresh raspberries and clotted cream

***

Coffee and Mints

£33.50 per person

~ Menu E~

Duck Liver Parfait
with Fig and Bramble Jam and toasted brioche

***

Creamed Tomato and Pancetta Soup
with basil sippets

***

Roast Loin of Northumbrian Lamb
with duxelle of wild mushrooms and Madeira jus

***

Dark Chocolate Marquise
chocolate truffle quenelle with pistachio sauce

***

Coffee and Mints

£35.50 per person

~ Menu F ~

Smoked Salmon and Prawn Parcel
with cucumber & coriander salad and lemon crème frâiche

***

Veloute of Wild Mushrooms madeira and asparagus tips

***

Roast Fillet of Aberdeen Angus
with Confit shallots, puff pasty trellis and port wine jus

***

Iced Bailey's Parfait
with brandy snap basket and a dark chocolate sauce

***

Coffee and Petit Fours

£43.00 per person

Macdonald Linden Hall reserves the right to amend prices without prior notice

Vegetarian Menu

Starters

Spinach and Lentil Soup

Gazpacho
served hot or cold

Tian of Melon
with strawberries and a spiced berry compote

Salad of Poached Pear and Blue Cheese
with toasted pinenuts and red chard

Antipasti Salad of Herb Vegetables
with pesto oil

-o-o-o-o-o-

Main Courses

Tomato and Roast Shallot "Tart Tatin"

Baked Avocado
glazed with goats cheese and tomato compote

Wild Mushroom and Blue Cheese Risotto

Gateau of Mediterranean Vegetables
with Thyme and garlic

Northumbrian Cheese Souffle
with sauteed wild mushrooms and shallots

Home-made Ravioli
filled with butternut squash and served with a shallot and Basil butter

Puff Pastry Casket
with wild mushrooms and asparagus compote

Feta Cheese and Roasted Pepper Parcels
with filo pastry and spinach

Please choose one dish per course for all vegetarians within the party