'The Complete Wedding Package'

Karen Rankin Catering Staff

 

To make one of the happiest days of your life go perfectly, contact Karen Rankin to help with your big day arrangements.

As well as taking care of all your catering requirements, cater hire, staff and marquee can also be provided, please contact Karen to discuss.

 

 

Weddings by Karen Rankin Catering

 

 

Useful Links:
Finesse Marquees

 

Karen can offer three menu price options with dishes selected from the extensive range of

Canapes/Starters/Hot Main Dishes/Cold Main Dishes/Desserts shown below.

Adobe Reader Print Wedding Menu

Karen Rankin Catering Wedding Menu Option 1 Karen Rankin Cateing Weding Option 2 Karen Rankin Catering Wedding Menu Option 3

 

You can print out a copy of our menu selection here: Printable Wedding Menu

Canapes

Miniature bangers and mash
Haggis bon bons with a crème fraiche and mustard dip
Mini Yorkshire Puddings with Rare Fillet of Beef and Horseradish
Crispy duck pancakes
Pea and mint soup with crispy pancetta served in shot glasses
Courgette, Tarragon and Pine nut tartlets
Mini Thai Fishcakes with a cucumber and chilli Thai dip
Quails eggs served with roasted sesame salt
Bruschetta with Pesto, Tomatoes, Feta and Basil
Sesame Skewered Chicken with a Ginger and Mint Baste
Mini croutes with smoked paprika and red pepper hummus
Filo tartlets with hot smoked trout pâté/coronation chicken
Goat’s cheese and caramelised onion croustades
Cucumber cups with coriander spiced prawns/Thai beef salad
Prawn skewers served in a Martini glass
Parmesan and Black Olive/Rosemary Shortbread

Starters

Leek and Stilton Soup
Tomato and Basil Soup
Parsnip, lemon and ginger Soup
Scottish Smoked Salmon Parcels with Prawns, Bacon and Cream Cheese with Melba toast
Trio of Smoked salmon, Hot Smoked Salmon & a Quenelle of Smoked Trout
Salad of Spinach, Bacon, Avocado, Pine nuts and Feta with a Balsamic Dressing
Timbales of Haggis, Neeps and Tatties, with a Mustard Whisky Sauce
Warm Salad of Monkfish, Parma Ham and Mushrooms
Hot-smoked salmon with Avocado Salsa
Individual Leek and Roquefort Tarts
Melon and Parma Ham Nests
Smoked Salmon Terrine

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Hot Main Dishes

Scottish Fillet of Beef with a Mustard Whisky Sauce
Fillet of Venison with a Port and Redcurrant Jus
Roast Fillet of Lamb with Buttered Leeks and a Sherry Sauce
Rack of Lamb with a pesto herbed crust
Pork Fillet stuffed with Mozzarella, Sun blushed Tomatoes wrapped in Black Forest Ham
Roast fillet of salmon with a butter spinach sauce
Salcombe salmon with prawns
Chicken Breasts stuffed with Haggis served with a Grainy Mustard Sauce
Chicken Breasts stuffed with Spinach and Parmesan, served with a Saffron Sauce
Duck breasts with a port and blackberry sauce
Red Thai Chicken Curry

Vegetarian Dishes

Tomato, Leek and Gruyere Tart
Sweet potato, lentil and spinach Dahl
Lentil Shepherd’s pie
Roasted Mediterranean Vegetable Lasagne
Mushroom and Thyme Stroganoff
Chunky vegetable Tagine
Spinach and cream cheese roulade

All main dishes served with a selection of potatoes and seasonal vegetables

Cold Buffet Dishes

Five Spice Mango Chicken
Scottish Roast Beef with Horseradish cream
Honey and Mustard Glazed Ham
Poached Salmon with a Dill and Crème Fraiche Sauce
Thai Style Poached Salmon
Chicken, Basil, Pine nut and Sun blush Tomato Salad
Spinach Roulade with Wild Mushrooms
Avocado Mousse with prawns and a Thai dressing

Buffet Dishes served with a selection of salads and breads

Desserts

Tart au Citron
Rolled Pavlova with Mixed Berries
Chocolate Torte with a Raspberry Coulis
Individual Chocolate Velvet Pots
Individual Raspberry Crème Brulée
Chocolate roulade
Baby Meringues with Summer Fruit
Dark Fruit Salad
Trio of Chocolate Velvet Pot, Tart au Citron, Mini Meringue Nest with Berries
Pear, Frangipane tart
Lemon and lime possets
Individual Sticky Toffee Puddings with a Toffee Sauce

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