For the wedding breakfast we have chosen the following options (please note: the vegetarian menu is also vegan, killing 2 birds with one stone…while not harming any birds in the process, I assure you):

Meal choice #1:
Starter: Four tomato and mozzarella salad with white balsamic and basil dressing
Main: Breast of chicken stuffed with haggis, skirlie potato, whisky and Arran mustard cream sauce
Dessert: Orange and Cointreau cheesecake

Meal choice #2 (vegetarian/vegan):
Starter: Sun dried tomato polenta with herb salad, saffron dressing
Main: Mushroom risotto with leeks and roasted pine kernels
Dessert: Dutch apple cake (This is a wheat, dairy and egg free cake made from rye flour with apple and cinnamon)

Please include in your RSVP if you wish to order the second option otherwise we will assume that you are opting for the first, non-vegan option.

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