Wedding Breakfast Menus
We pride ourselves on the quality of our cuisine at the Inch, but also on our flexibility and helpfulness where are guest's needs are concerned. All our food is locally sourced and prepared fresh, ensuring your wedding breakfast will be a Highlands feast on the banks of Loch Ness.
Below you will find a choice of delicious wedding breakfast options from which you can build your own 4 course menu. Alternatively, if you would prefer to come up with your own wedding breakfast menu, simply speak to one of our wedding coordinators - we'll be happy to discuss your requirements and accommodate your needs.
Suggested Wedding Breakfast courses:
To Begin
* Chicken liver parfait with red onion marmalade, toasted brioche mustard cress salad
* Ham Hough terrine studded with walnuts, homemade piccalilli and toasted croutes
* Layers of hand cut smoked salmon with shallot and caper vinaigrette buckwheat blinis and lemon
* Tian of dressed crab, grapefruit and fine herb salad
* Van dyke of melon filled with boozed strawberries and mango, mint syrup dressing
* Salad of smoked salmon with caviar and chive fromage blanc
* Gateaux of local haggis neaps and tatties, white onion and whiskey café au lait
Sorbets as Intermediate
* Mandarin
* Blackcurrant
* Lemon
* Mango with passion fruit
Soups
Below are just a few examples of the soups available please ask us if you have anything in mind or if we can provide something more seasonal or in tune with the style of ceremony:
* Carrot and coriander
* Leek potato and chive veloute, herb croutons
* Tomato and basil, mascarpone cream
* Traditional scotch broth both lamb stock or vegetarian available
* Courgette and rosemary
* Cream of mushroom and tarragon
* Roasted pepper and plum tomato with basil cream
* Lentil and vegetable broth
* Baked pumpkin with herb creme fraiche
* Parsnip and honey
* White onion and cider
Main Courses Beef
* Roast rib of beef with a baby onion and button mushroom sauce, heart shaped crouton
* Prime scotch fillet with herb crust and a pink peppercorn jus du lie
* Roast sirloin of beef with a rich port reduction
Main Courses Duck
* Pan fried Gressingham duck, honey glazed, red wine sauce
Main Courses Game
* Braised breast of pheasant saffron mash and light pan gravy
* Roasted saddle of venison, juniper and redcurrant jus
Main Courses Chicken
* Breast of chicken filled with locally produced haggis, whiskey café au lait
* Supreme of chicken wrapped in ayreshire bacon port wine reduction
* Hot smoked chicken breast crayfish stuffing, shellfish bisque
Main Courses Lamb
* Roast leg of Perthshire lamb with redcurrant and rosemary sauce
* Roast gigot of lamb with minted mash and red wine jus
* Slow braised lamb shank flavoured with thyme, rosemary jus and buttery mash
Main Courses Pork
* Loin of pork with an apricot and sage stuffing, cider and apple sauce
* Confit of local belly pork with champ and roast parsnips
Main Courses Fish
* Supreme of Scottish salmon, citrus and coriander cream sauce
* Baked fillet of gilt head sea bream chive butter sauce
* Fillet of natural smoked haddock, dill veloute
* Salmon en croute, lime butter
Main Courses Vegetarian
* Wild mushroom risotto cake with herb oil and rocket salad
* Ratatouille filled filo basket with pesto and toasted pine nuts
* Grilled goats cheese and sun dried tomato tart basil sauce
* Citrus cous cous stuffed peppers with tomato and garlic coulis
* Roasted vegetable Wellington, herb sauce
All main course are presented with Chefs selection of seasonal vegetables and potatoes
To Finish
* Classic bread and butter pudding with vanilla ice cream
* Sticky toffee pudding served with a rich butterscotch sauce
* Traditional Scottish Cranachan with toasted oatmeal and flavoured with whisky
* Chocolate and Cointreau mousse served in brandy snap basket with orange syrup
* Baked lemon torte, berry compote and lemon sorbet
* White chocolate and honey cheesecake dark cherry sauce
* Tower of Scottish shortbread sweet cream and fresh raspberries
* Selection of three Scottish cheeses with quince paste and highland oatcakes
* Warm chocolate brownie with vanilla bean ice cream and chocolate pouring sauce
* Chef's recipe homemade honeycomb ice cream in brandy snap basket with dark chocolate sauce
We are happy to explore alternative options you might like for your Highland Wedding Breakfast and can also cater for special dietary requirements/ allergies.