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“Guthrie Castle is one of the finest appointed estates in
Great Britain”... Lloyds of London

“One of Scotland’s Hidden  gems…a fairytale castle”...
The Scotsman

“Guthrie Castle…Magnificent… Once inside the Castle and its
grounds you may never want to leave.  You would be hard pushed
to find a more atmospheric setting.  It’s an exceptional,
once-in-a-lifetime experience that can’t be beaten”
Scotland on Sunday
 
 
 
 


Wedding Breakfast Menu Selector

Castle House Menus

All served with Tea/Coffee & Petit Fours
Menus range from £40.00 to £50.00

These are all sample menus. Please feel free to Mix and Match them.

Menu 1

  • Arbroath Smokie and Leek Tartlet on a bed of Rocket in Scottish Rapeseed Oil and Cabernet Sauvignon Dressing
  • Pan Seared Breast of Chicken in Wild Garlic and Cherry Tomato Concasse
  • Praline Parfait in a Seasonal Berry Coulis

Menu 2

  • Shredded Pot Roast Chicken tossed in Baby Leaf Salad with Honey and Mustard Dressing
  • Fillet of Salmon Baked with Mixed Herb Crust and Vine Tomato Sauce
  • Strawberry and Chocolate Mousse Cake

Menu 3

  • Tomato and Anster Cheese Gratinee Tart with Wild Rocket
  • Medallions of Pork Fillets rolled in Sage & Oats served on Barley Risotto
  • Iced Soufflé laced with Irish Cream Liqueur

Menu 4

  • Dressed Scottish Crab with Tomato and Herb Vinaigrette
  • Pan Seared Breast of Chicken on Caramelised Onions with Whisky Sauce
  • Baked Lemon Curd in a Chocolate Lattice served with seasonal Berries

Menu 5

  • Parfait of Chicken Livers served with Oatcakes
  • Roast Topside of Beef served with Duchess Potatoes and Yorkshire Pudding
  • Mixed Berry Cheesecake

Menu 6

  • Asparagus with Hollandaise Sauce and Crispy Smoked Bacon
  • Roast Leg of Lamb with Mint and Rosemary Gravy
  • Dark Chocolate Torte with Chantilly Cream

Menu 7

  • Lanark Blue and Beetroot Salad on Rainbow Chard Lettuce
  • Guinea Fowl Supreme with Raspberry and Rowanberry Gravy
  • Strawberry Shortcake with Bitter Chocolate Sauce

Menu 8

  • Clava Brie and Balsamic Onions with miniature Baguettes
  • Baked Breast of Chicken with Red Pepper Mousse
  • Layered Summer Fruit Pudding

Menu 9

  • Smoked Mackerel and Rapeseed Corstini on Baby Leaf Salad
  • Seared Fillet of Halibut on Vegetable Risotto with Fennel Crisps
  • Treacle Tart with a Cointreau and Orange Sorbet

Menu 10

  • Arbroath Smokie Fish Cakes with Tartar Sauce
  • Cider braised Pork and Rabbit with Savoury Dumplings
  • Baked  Apples with Cinnamon Biscuits

Menu 11

  • Tam O’Shanters on Horseback with Chanterelle Mushrooms smothered in Whisky Sauce
  • Slow Roasted Pork Shoulder with Bramley Apple sauce and Crackling
  • Beetroot and Chocolate Sponge with Hot Chocolate Sauce

Menu 12

  • Field Mushrooms with Strathdon Blue Cheese and Bread Crumbs
  • Medallions of Venison on Wild Mushroom Cakes with Truffle Sauce
  • Plum Pie and Creamy Custard

Menu 13

  • Rainbow Trout Terrine with Tarragon
  • Slow Braised Feather Blade of Beef on Caramelised Onions
  • Rhubarb Tart Fine with Crème Anglaise

Menu 14

  • Haggis, Neeps and Tattie Tower
  • Steamed and Braised Duck on a Parsnip Tart
  • Parkin Ginger Bread with Butterscotch Sauce

Menu 15

  • Goats Cheese, Bacon and Pine Nut Salad with a Mustard Seed Dressing
  • Poached Salmon Fillet with Lemon Thyme and Star Anise
  • Raspberry Cranachan with Mulled Coulis 

All menus are subject to availability.  Where the seasonality of the menus may be affected, ingredients and the origins may differ from the descriptions.  All care is taken to ensure that products are sourced from with in the region of Angus & Tayside or Scotland.  Where this is not possible alternative products will be used that are of comparative quality but not with in these regions.
Please ask at time of booking if you require further details.  A list of suppliers is available on request.