Weddings at the Roxburghe Hotel, Edinburgh

Banqueting Menus

Below you will find a selection of the exciting dishes our Team of Chef's have created for your Wedding, Event, or Gala Dinner.
You are invited to choose one dish from each section to create your own menu.
A 3 course menu is £34.95 per adult plus supplements where indicated.

Starter Course

Fantail of melon with seasonal fruits, lemongrass and toasted sesame seed syrup

Rillette of confit Duck studded with roasted shallots on a beansprout
and mange tout salad, bound in a honey and Soya dressing
(Supplement of £1.95 per person)

Layered Scottish Salmon and Sole terrine on a green bean salad with a ripe tomato and red onion salsa

Classic prawns Marie Rose and collops of melon with cherry tomato and cucumber relish

Smooth Chicken Liver parfait with a red onion and plum chutney on a
redcurrant preserve and toasted brioche
(Supplement of £1.00 per person)

Layered Chicken and Mushroom terrine on a crisp salad with a sweet chilli chutney

Finger of hot Smoked Salmon on scallion mash and sweetcorn salsa
(Supplement of £1.95 per person)

Layered Game terrine on a sweet cranberry chutney with toasted onion bread
(Supplement of £2.95 per person)

Cream of Broccoli soup with a lime and chive Chantilly

Cream of woodland Mushroom and tarragon soup
(Supplement of £1.00 per person)

Cream of Tomato and Red Pepper soup with soured cream

Lightly curried Parsnip soup with herb crème fraiche

Cream of Carrot and Coriander soup

Cream of Cauliflower and smoked Cheese soup with crunchy croutons
(Supplement of £1.25 per person)

Cream of Spinach and smoked Bacon soup with toasted almonds
and snipped chives
(Supplement of £1.95 per person)

Fish Courses are available; please ask you event co-ordinator for prices.

Main Course

Braised Shoulder of Lamb on garlic mash, candied carrots, roasted red onions and sugar snap peas, with Red Wine Gravy

Herb Tartlet, filled with roasted root vegetables topped with mozzarella cheese on a tomato fondue

Roast Sirloin of Scottish Beef, with fondant potato, swede purée
green beans, glazed carrots, and a port and thyme jus
(Supplement of £3.95 per person)

Roast Turkey served with all the trimmings and sage stuffing

Woodland Mushrooms stewed in a garlic and thyme fricassee in a golden puff pasty casket

Seared Medallions of Scottish Beef Fillet, with a horseradish and herb crust
with Chateau potatoes, celeriac mash, buttered sugar snap peas, candied carrots
and a rich Cognac and peppercorn Sauce
(Supplement of £5.95 per person)

Seared Delicé of Scottish Salmon, with crushed olive flavoured new potatoes, wilted greens, vine ripe tomatoes and a saffron cream

Roast Saddle of Lamb, with herb stuffing on Dauphinoise potato,
fondant turnip, glazed carrots, sugar snap peas
and a black olive jus
(Supplement of £4.95 per person)

Roast Breast of Chicken, with glazed potatoes, roasted root vegetables and a tarragon and Calvados café au lait sauce

Roast Rib Eye of Scottish Beef, with roast potato, panaché of vegetables barley risotto, and a tarragon jus
(Supplement of £1.95 per person)

Breast of Chicken, centred by a Haggis stuffing with new potatoes, panaché of market vegetables and an Arran mustard essence
(Supplement of £0.95 per person)

Dessert Course

Mixed Berry Cheesecake, with Chantilly cream and an orange and
star anise coulis

White Chocolate and Berry Teardrop on sweetened berry compote
(Supplement of £1.95 per person)

Iced Vanilla and Strawberry Parfait with a ministroni of fruits

Lemon Tart Topped with burnt sugar on a mango and strawberry salsa
(Supplement of £0.95 per person)

Sharp Citrus Tart with a rocher of lemon sorbet

Rich Chocolate Torté with pistachio ice cream and berry coulis

Warmed Pear and Frangipane Tart with butterscotch sauce and vanilla ice cream
(Supplement of £1.95 per person)

Trio of Chocolate Mousse with marmalade ice cream and a Tia Maria Anglaise
(Supplement of £2.95 per person)

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All four-course menus are inclusive of freshly brewed coffee and tea, with chocolate mints
or
with Hand Made Sweets, Tablet or Fudge
(Supplement of £1.25 per person)
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A selection of Scottish Cheese and Oatcakes served with cherry tomatoes, grapes and celery can be available:

Extra to the meal for £2.95 per person
Replacement for the Dessert at £1.50 per person
Cheeseboard for 10 persons at £25.00 per table

Should you wish to offer your guests a glass of Ruby Port with their cheese course, there would be a supplement of £1.95 per person.

Children's Menus

Please select one Starter, one Main course and one dessert

Smiley Face Melon
Cream of Tomato soup
Fresh Fruit Juice
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Deep Fried Chicken Goujons
Butchers Pork Sausages
Breaded Fish Fingers
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Ice Cream Sundae
Fresh Fruit Salad

£8.95 per child
(Available for Children under 12)

Children Over 12 Half-Portion Meals are available at £17.95 per child

Request Full Information Pack here