Wedding Packages near Stirling

VEGETARIAN CANAPES

• Sun Dried Tomato Pesto Palmiers

• Tiny Parmesan and Rosemary Shortbreads with Cherry Tomato and Feta Cheese

  with Prune and Apricot Stuffing, Apple Puree, Chive Mash and Sage Infused Jus

• Avocado and Goats Cheese Crostini

  with Forest Fruit Sorbet, and Raspberry Coulis

• Asparagus Croutes with Lemon Hollandaise

• Cheese Tortellini and Sun Dried Tomato Skewers

• Mini Caesar Salad Croustades

• Wild Mushroom, Shallot and Thyme Bouchees

• Cucumber Cups with Blue Cheese Mousse

• Soba Noodles with sesame and Ginger Vinaigrette in Spoon

• Roasted Garlic Foam with Black Olive Crostini

FISH CANAPES

• Dill Pancakes with Salmon Caviar and Lemon Crème Fraiche

  with Herb Croutons

• Grilled Scallops with Sweet Chilli Sauce and Crème Fraiche

  with Horseradish Mash, Root Vegetables and Mushroom Gravy

• Seared Tuna Nicoise Croutes

  filled with Chocolate and Passion Fruit Mousse

• Mini Crab Thai Cakes with Chilli and Lime

• Salmon Teriyaki Skewers with Ginger Soy Dipping Sauce

• Lemon and Garlic Prawn Skewers with Coriander Mayonnaise

• Smoked Salmon Sushi Rice Balls with Wasabi Paste

• Filo Tartlets With Spicy Sesame Seed Prawns

• Smoked Salmon Fork with Red Onion and Capers

• Tuna Sushi Rolls with Soy, Wasabi and Ginger

MEAT CANAPES

• Honey Sesame Glazed Cocktail Sausages

  with Parmesan Croutons

• Grilled Beef Fillet with Horseradish Crème Fraiche

  with Fondant Potatoes, Sautéed Green Beans and a Peppercorn Sauce

• Spicy Satay Sticks

  with Mango Sorbet and Mango Coulis

• Cumin Scented Kofte with Minted Yoghurt Dip

• Filo Tartlets with Bang Bamp Chicken

• Five-Spice Duck and Papaya Wouton Cups

• Rare Roast Beef with Wholegrain Crème Fraiche in Herb Tartlets

• Haggis Bowls

• Mini Hamburgers with Tomato Ketchup and Cheddar Cheese

• Chorizo and Sun Dried Tomato Sticks

Starters

• Cream of Leek & Potato Soup

  with Chive Chantilly

• Trio of Melon

  Gallia Melon, Water Melon and Cantaloupe Melon with Passion Fruit Syrup

• Roasted Red Pepper and Tomato Soup

  with Parmesan Croutons

Mains

• Honey Glazed Outdoor Reared Loin of Pork

  with Prune and Apricot Stuffing, Apple Puree, Chive Mash and Sage Infused Jus

• Braised Shin of Scottish Beef

  with Horseradish Mash, Root Vegetables and Mushroom Gravy

• Roast Free Ranged Chicken Breast

  With Fondant Potatoes, Sautéed Green Beans and a Peppercorn Sauce

Desserts

• Tropical Fruit Meringue

  with Forest Fruit Sorbet, and Raspberry Coulis

• Brandy Snap Basket Filled With Chocolate and Passion Fruit Mousse

• Glazed Lemon Tart

  with Mango Sorbet and Mango Coulis

• Coffee with Benedict's Chocolate Mint Crisps

Starters

• Scottish Chicken Liver and Smoked Bacon Parfait

  with Toasted Brioche and Onion Chutney

• Trio of Melon

  Gallia Melon, Water Melon and Cantaloupe Melon with Passion Fruit Syrup

• Plum Tomato and Buffalo Mozzarella Platter

  with Basil Pesto and Balsamic Dressing

• Spiced Tomato and Red Lentil Soup

  with Herb Croutons

Mains

• Herb Crusted Fillet of Shetland Salmon

  With Spring Onion Crushed Potatoes, French Beans and Tomato Fondue

• Braised Rump of Highland Lamb

  with Garlic and Thyme Dauphinoise Potatoes, Pea Puree and Ratatouille Jus

• Noisette of Out-Door Reared Pork

  with Stornoway Black Pudding, Fondant Potato, Roast Apple and Calvados Jus

• Traditional Scottish beef steak pie

  with root vegetables and new potatoes

Desserts

• Fresh Cream Profiteroles

  with Butterscotch and Pecan Sauce

• Apple Crumble

  with Bramble Compote and Vanilla Ice Cream

• Warm Sticky Toffee Pudding

  with Vanilla Ice Cream and Caramel Sauce

• Chocolate and Cherry Tart

  with Pistachio Chocolate Ice Cream

Appetizers

• Poached Pear and Goats Cheese Salad

  with Toasted Pine Nuts

• Ham Hock, Duck and Foie Gras Terrine

  with Mango chutney and Toasted Brioche

• Tian of Crab, Mango and Cucumber Salad

  with Caviar Crème Fraiche

• Trio of Scottish Salmon

  Salmon Tartar, Gravadlax and Hot Smoked

• Salmon with Capers Vinaigrette

Starters

• Passion Fruit and Mango Sorbet

  with Vanilla Syrup

• Traditional French Onion Soup

  with Gruyere Crouton

• Roasted Parsnip Soup

  served with Parsnip Crisps

• Timbale of Haggis, Neeps and Tatties

  Served with a Malt Whisky and Chive Cream Sauce

Mains

• Herb Crusted Sirloin of Scottish Beef

  with Caramelised Onion, Roasted Root Vegetables, Rosemary Dauphinsoise Potatoes and Rich Port Wine Jus

• Fillet of Monkfish Wrapped in Parma Ham

  with Braised Savoy Cabbage, Black Olive and Herb Crusted Potatoes and Woodland Mushroom Jus

• Roast Loin of Scottish Venison

  with Dauphinoise Potatoes, Sautéed Spinach, Glazed Pear and Juniper Berry Sauce

• Roast Saddle of Highland Lamb

  with Garlic and Herb Stuffing, Basil Creamed Potatoes, Seasonal Vegetables and Mint Jus

• Roast Breast of Free Range Corn Fed Chicken Stuffed with Haggis

  With Garlic Roast Potatoes, Seasonal Vegetables and Wholegrain Mustard Sauce

Desserts

• White Chocolate and Raspberry Cheesecake

  Served with Chantilly Cream and Raspberry Coulis

• Inchyra Chocolate Plate

  With Pistachio Chocolate Ice Cream, Milk Chocolate and Hazelnut Mousse and Dark Chocolate and Orange Tart

• A Study of Flavours

  Vanilla Crème Brulee, Strawberry Tart and Chocolate Fudge Brownie

• Lemon Curd and Ginger Sponge Pudding

  with Vanilla Ice Cream and Ginger Syrup

• Coffee with Chocolate Truffles

Menu A

• Trio of Scottish Salmon, Smoked Salmon, Hot Smoked Salmon and Gravadlax

  with Sweet Mustard and Dill Dressing

• Passion Fruit and Mango Sorbet

  with Vanilla Syrup

• Herb Crusted Sirloin of Scottish Beef

  with Caramelised Onion, Roasted Root Vegetables, Rosemary Dauphinsoise Potatoes and Rich Port Wine Jus

• Bavarian Cake

  with Coconut Milk, Pineapple Sauce and Desiccated Coconut

• Coffee with Chocolate Truffles

Menu B

• Ham Hock, Duck and Foie Gras Terrine

  with Mango chutney and Toasted Brioche

• Granny Smith’s Apple Sorbet

  with Calvados Syrup

• Fillet of Monkfish Wrapped in Parma Ham

  with Braised Savoy Cabbage, Black Olive and Herb Crusted Potatoes and Woodland Mushroom Jus

• Inchyra Chocolate Plate

  with Pistachio Chocolate Ice Cream, Milk Chocolate and Hazelnut Mousse and Dark Chocolate and Orange Tart

• Coffee with Chocolate Truffles

Menu C

• Tian of Crab, Mango and Cucumber Salad

  with Caviar Crème Fraiche

• Wild Mushroom and Tarragon Consommé

  with Wild Mushroom Ravioli

• Roast Loin of Scottish Venison

  with Dauphinoise Potatoes, Sautéed Spinach, Glazed Pear and Juniper Berry Sauce

• A Study of Flavours

  Vanilla Crème Brulee, Strawberry Tart and Chocolate Fudge Brownie

• Coffee with Chocolate Truffles

Menu 1

• Spiced Tomato and Red Lentil Soup

  £32 per person

  With Herb Croutons

• Roast Free Ranged Chicken Breast

  With Fondant Potatoes, Sautéed Green Beans and a Peppercorn Sauce

• Chocolate and Cherry Tart

  With Pistachio Chocolate Ice Cream

• Coffee with Scottish Tablet

Menu 2

• John Ross Jnr Smoked Salmon

  £35 per person

  With Traditional Garnish

• Timbale of Haggis, Neeps and Tatties

  With a Malt Whisky and Chive Cream Sauce

• Roast Breast of Free Range Corn Fed Chicken Stuffed with Haggis

  With Garlic Roast Potatoes, Seasonal Vegetables and Wholegrain Mustard Sauce

• Lemon Curd and Ginger Sponge Pudding

  With Vanilla Ice Cream and Ginger Syrup

• Coffee with Scottish Tablet

Menu 3

• Trio of Scottish Salmon

  £40 per person

  Salmon Tartar, Gravadlax and Hot Smoked Salmon with Capers Vinaigrette

• Traditional Scotch Broth Soup

• Roast Rib of Scottish Beef and Yorkshire Pudding

  With Horseradish Mash, Roasted Root Vegetables, Creamed Parsnips and Mustard Jus

• Heather Honey Parfait

  With Walnut Tuille Biscuits and Caramel Ice Cream

• Coffee with Scottish Tablet

Starters

• Melon with Soft Fruits

• Garlic Bread

• Cream of Tomato Soup

• Beans on Toast

Main Courses

• Roast Breast of Free Range Corn Fed Chicken

  with New Potatoes and Garden Vegetables

• Outdoor Reared Pork Sausages

  with Mashed Potatoes, Peas and Gravy

• Steamed Salmon

  with New Potatoes and Green Beans

• Cheese and Tomato Pizza

• Pasta Neapolitan – Tomato Sauce

• Fish Goujons

  with French Fries and Mixed Salad

Desserts

• Fresh Fruit Salad

• Banana Split

  with Ice Cream and Chocolate Sauce

• Hot Fudge Sundae

  with Vanilla Ice Cream and Toffee Sauce

• Chocolate Brownie

  with Vanilla Ice Cream

Starters

• Roasted Plum tomato and Mozzarella Salad

  with Basil Oil and aged Balsamic

• Classic Caesar Salad

• Mediterranean Vegetable Bruschetta

  with Pesto Dressing

• Grilled Vegetable Tian

  with Goats Cheese and Tomato Vinaigrette

• Duo of Water Melon and Honeydew Melon

  with Fruit Sorbet

Main Courses

• Roquefort, Asparagus and Wild Mushroom Risotto

• Stir Fry of Oriental Vegetables and Noodles

  with Toasted Sesame and Soy Sauce

• Fricassee of Wild Mushrooms and Grilled Artichoke

  served in a Puff Pastry Case

• Creamy Polenta with roasted Mediterranean Vegetables and Goats Cheese Melt

  with Rocket Dressing

• Gateau of Aubergine and Tomato

  with Sweet Pepper Coulis and Herb Salad

Finger Buffet

• Bacon rolls

  4 items- £9.95, 5 items - £11.95, 7 items - £14.95

• Cones of chips

• Selection of assorted sandwiches or wraps

• Highland Scottish Lamb kebabs with mint yoghurt dip

• Nachos with sour cream tomato salsa and guacamole (v)

• Hot and spicy corn fed free range chicken wings

• Oven baked sausage rolls

• Corn fed free range chicken tikka kebabs

• Vegetable brochettes with basil and mozzarella (v)

• Mini Thai Fishcakes with sweet chilli dip

• Crispy Haggis Fritters

• Baked corn fed free range chicken drumsticks

• Goat cheese and tomato Quiche (v)

• Various mini Pizzas (v)

• Vegetable Spring Rolls (v)

• Duck and Hoisin Spring Rolls

• Shetland Salmon and cherry tomato kebabs

  Above all served with tea & coffee

Hot Evening Buffet

• Macaroni cheese

  £6.00 per person

• Mini fish goujouns in batter with chips and tartare sauce

  £6.00 per person

• Haggis, neeps & tatties with a whisky sauce (vegetarian haggis available)

  £7.50 per person

• Traditional stovies & vegetarian stovies served with oatcakes

  £7.50 per person

• Chilli con Carne with rice or nachos

  £9.00 per person

• Chicken curry with rice and poppadoms

  £10.00 per person

Menu 1

• Prime Beef Burger

  £20 per person

  served with mature cheddar cheese

• Marinated Tandoori Corn fed Chicken Pieces

  with mint and yogurt dip

• Outdoor Reared Pork Sausages

• Selection of Vegetarian Sausages and Burgers

• Baked Potatoes

• Classic Caesar Salad

  with croutons and parmesan shaving

• Mix Leaf Green Salad

  with lemon vinigarette

• Chunky Coleslaw

  All served with a selection of crusty bread rolls and relishes

Menu 2

• Highland Scottish Lamb Kebabs

  £24 per person

  with oregano and yogurt dip

• Prime Beef Burger

  with mature cheddar cheese

• Corn fed Chicken Tikka Kebabs

• Outdoor Reared Pork Sausages

• Roasted Mediterranean Vegetables and Haloumi Cheese Kebab

• Selection of Vegetarian Sausages and Burgers

• Baked Potatoes

• Greek Salad

  with cherry tomatoes and feta cheese

• Mix Leaf Green Salad and Lemon Vinigarette

• Chunky Coleslaw

  All served with a selection of crusty bread rolls and relishes

Package 1

• Ondarre Cava Brut

  £22

• Valle Dorado Cabernet Sauvignon

• Valle Dorado Sauvignon Blanc

• Pinto Grigio Blush

Package 2

• Ondarre Cava Brut

  £24

• Hazy View Pinotage

• Pinot Grigio II Capito

• Pinot Grigio Blush

Package 3

• Champagne Moutard Grande Cuvee

  £30

• Quasar Rioja Crianza

• The White Viognier

• St Clair Pinot Noir Rose

Package 4

• Champagne Moutard Prestige Rose

  £32

• Quasar Rioja Crianza

• The White Viognier

• St Clair Pinot Noir Rose

Package 5

• Champagne Laurent Perrier Brut L-P

  £35

• Berton Coonawarra Cabernet

• Parducci Chardonnay

• St Clair Pinot Noir Rose

Beers

• An ice bucket with a mixture of bottle beers (10 bottles) to go in the middle of your evening guests table.

  £30 per ice bucket

Wine

• 2 bottles of wine (choose from house White, Red or Rose) per table

  £30 per ice bucket

Cocktail Pitchers

• Put a pitcher of your favourite cocktail on your guests tables to get your wedding reception started

  One pitcher serves 5 people, £15 per pitcher

Carriage Food

• For when your guests are ready to leave at the end of the night why not offer them a platter of hot rolls or cones of chips

  £2.50 per person

Fresh fruit kebabs £12.00

Basket of muffins & croissants £13.00

Pancakes served with mixed berries & maple syrup £15.00

Eggs Benedict served with an English muffin £16.00

Bagel served with soft cheese and smoked salmon £18.50

All of the above includes tea or coffee, glass of freshly squeezed orange juice and a glass of Champagne Moutard Grande Cuvee. Price is based per person

2012 ACCOMMODATION RATES

• £55 pp including B&B for a Classic bedroom (2 night stay @ £45 pppn)

• £65 pp including B&B for a Superior bedroom, which offers a larger room with a separate sitting room and robes & slippers (2 night stay @ £55 pppn)

• £80 pp including B&B for a Feature bedroom, which offers the same as the Superior bedrooms, upgraded toiletries and half bottle of wine (2 night stay @ £70 pppn) A single supplement of £20 is applicable.

  Rates for children sharing a room with parents; Children under 5 years complimentary Bed & Breakfast. Children 5 - 12 years £10 per child, sharing adult room, including Breakfast Please note the above rates are subject to availability with the Hotel. An allocation of bedrooms can be reserved for your wedding at an agreed rate. Rates include full use of Vital Health & Wellbeing Club.

2013 ACCOMMODATION RATES

• £60 pp for Classic bedrooms (2 night stay at £50 pppn)

• £70 pp for Superior bedrooms (2 night stay at £60 pppn)

• £85 pp for Feature bedrooms (2 night stay at £80 pppn)

  Rates for children sharing a room with parents; Children under 5 years complimentary Bed & Breakfast. Children 5 - 12 years £10 per child, sharing adult room, including Breakfast Please note the above rates are subject to availability with the Hotel. An allocation of bedrooms can be reserved for your wedding at an agreed rate. Rates include full use of Vital Health & Wellbeing Club.

2014 ACCOMMODATION RATES

• £65 pp for Classic bedrooms (2 night stay at £55 pppn)

• £75 pp for Superior bedrooms (2 night stay at £65 pppn)

• £90 pp for Feature bedrooms (2 night stay at £85 pppn)

  Rates for children sharing a room with parents; Children under 5 years complimentary Bed & Breakfast. Children 5 - 12 years £10 per child, sharing adult room, including Breakfast Please note the above rates are subject to availability with the Hotel. An allocation of bedrooms can be reserved for your wedding at an agreed rate. Rates include full use of Vital Health & Wellbeing Club.