Lossiemouth Catering Company

The 1629 Trading Company Ltd

Wedding Package Samples.

The following are a sample of choices that can be made for your food on your big day. We are able to offer full dietary information as required and if there is a dish you wish to be added for your big day, please let us know.
Mr David Guidi
Email : 1629restaurant@btconnect.com
Tel : 01343 813743/027

A choice of the following Canapes are available to offer your guests on Arrival
Asparagus and Parma Ham Pencils
Chicken Fillets in a Sweet Chilli Sauce
Baked Tomato and Parmesan Tart
Goats cheese Bruschetta with Sun Blushed Tomatoes, Peppers and Basil
Crispy Tiger Prawns
Bacon and Leek Mini Quiche
Smoked Salmon and Leek Mini Quiches
Chicken Liver Pate on Toast
Cheese Straws
Spicy White Crab Cakes
Fresh Mini spicy Meatballs
Smoked Salmon on a Potato Scone
Honey and Mustard Chipolatas
Haggis Bites
Goats Cheese Bruschetta
Mini Baked Potatoes (various fillings)
Smoked Salmon and Cucumber Sandwiches
Honey and Mustard Chipolatas

Arrival Drinks
Bucks Fizz
Sparkling Wine
Fresh Orange Juice
Fresh Apple Juice
Scotch Whisky
Or why not offer the drink of their choice from the bar

Children’s Menu
Main Course
Two Course
Three Course

Soup of the Day
Fantail of Melon with Raspberry Coulis
Cheesy Garlic Bread
Bangers and Mash with Gravy
Burger in a Bun with Beans and Chips
Pasta in a Tomato Sauce topped with Cheese
Ham and Tomato Pizza
Fish Fingers Chips and Peas
Roast Chicken with Garden Vegetables and Potatoes
Grilled Ham and Cheese Sandwiches with Chips
Selection of Ice Cream
Jelly and Fruit
Milk Shakes (Banana, Chocolate, and Strawberry)

We have a wide and varied selection of
Starters available for your big day such as;
Galia Melon, Pineapple and Strawberries served with a Honey and Apple Syrup
Honeydew Melon with Citrus Fruits on a Light Heather Honey and Ginger Syrup
Fanned Galia Melon with Seasonal Fruits served with Fresh Fruit Sorbet
Nest of Chilled Galia Melon centered with Fresh Strawberries
Topped with a Peach Schnapps Syrup
Smoked Haddock and Prawn Fish Cake with a light Lemon and Chive Cream
Trio of Salmon Platter to include, Smoked, Poached and Hot Smoked,
Drizzled with Cucumber and Lime Yoghurt
Platter of Scottish Smoked Salmon served on a Bed of Mixed Salad
Drizzled in a Lemon and Dill sauce
Filo Basket filled with Smoked Haddock and Spring Onion Mornay
Scottish Seafood Terrine with a Lemon and Dill sauce
Smooth Chicken Liver Pate with Apple Chutney,
Oatcakes and Salad Leaves
Tier of Smoked Duck and Smoked Venison
With a Rocket and Beetroot Salad and Redcurrant Dressing
Prawn Marie Rose with Brown Bread
Plain Tomato and Mozzarella Salad with Pesto Oil,
Balsamic and Focaccia Croutons
Crispy Coated Wedges of Brie with a Cranberry and Port Sauce
Gateau of Haggis, Neaps and Tatties draped with a Whisky Cream
Chicken Caesar Salad topped with Shaved Parmesan and Croutons

Why not choose a soup to add to your starters.
Scotch Broth
Carrot and Coriander
Cream of Carrot and Orange with a Hint of Mint
Cream of Tomato and Basil
Roast Butternut Squash with Thai Chilli
Cream of Asparagus Soup with Crème Fraiche
Hock Ham and Lentil Soup
Fresh Pea and Mint
Cullen Skink
Roasted Tomato and Chilli
Cream of Chicken and Asparagus with Toasted Almonds
Seafood Chowder
Cream of Woodland Mushroom
Wild Mushroom and Blue Cheese

Roast Rib of Beef with Traditional Yorkshire Pudding and Gravy
Pan Roasted Fillet of Beef served with Red Wine and Wild Mushrooms
Roast Rib of Beef with a Glenlivet Sauce
Roast Rib of Beef with a Creamy Peppercorn Sauce
Roast Fillet of Scottish Beef with a Red Wine and Wild Mushroom Sauce
(All Beef dishes can be with either, Silverside, Rib-Eye,
Sirloin or Fillet and served with the sauce of your choice)
Traditional Roast Chicken with Chipolata Sausage
Oatmeal Stuffing and Natural Gravy
Pan Roasted Breast of Chicken filled with Wild Mushrooms and Tarragon
Coated in Herb Crumb finished in a Madeira Cream Sauce
Roast Breast of Chicken filled with Scottish Haggis
Served with a Whisky Cream Sauce
Pan Roasted Breast of Chicken centred with an Asparagus Mousse
in a Creamy Riesling Sauce
Pan Roasted Breast of Chicken filled with Creamed Leeks and Scampi Tails
Finished in a Pernod Cream Sauce
Breast of Chicken filled with Mozzarella and Sun Blushed Tomatoes served with a Pesto Cream Sauce
Roast Loin of Pork glazed with Honey and French Mustard
Finished with a Calvados Jus
Roast Loin of Pork with Lemon Thyme Jus and Apricot Stuffing
Roasted Loin of Venison served on a bed of Braised Red Cabbage
With Red Currant Jus
Baked Salmon Fillet topped with a Spring Onion Bacon and Prawn Butter
Cold Poached Salmon
Herb Crusted Loin of Lamb served with a Red Wine and Rosemary Jus
Roast Canon of Lamb on a Mixed Rosti Potato Cake with a Natural Jus

All salads are served with Tossed Salad, Coleslaw, Potato Salad, Egg,
Pineapple and Cheese
Honey Glazed Ham
Honey Roast Ham and Pineapple
Cold Roast Chicken Breast
Poached Salmon
Roast Beef
Vegetarian Mains
Broccoli and Brie Tart
Wild Mushroom Risotto with Parmesan Shavings
Asparagus Spears and Sun Blushed Tomatoes
Wrapped in Filo Pastry with Tarragon Cream
Risotto and Mozzarella Stuffed Peppers

Steamed Fillet of Sole filled with Prawns and Spinach coated
with a Vermouth and Leek Sauce
Baked Fillet of Lemon Sole, Halibut and Langoustine in a
Creamy White Wine and Chive Sauce
Paupiettes of Lemon Sole with a Salmon Mousseline on a Veronique Sauce
Baked Fillet of Halibut and Langoustine with a
Creamy White Wine and Chive Sauce
Baked North Sea Halibut served on a Bed of Spinach with a Lobster Sauce
Darne of Scottish Salmon topped with a Citrus Fruit Butter
Grilled Scottish Salmon with a Prawn and Parsley Butter
Cold Trio of Scottish Salmon
(Poached, Smoked and Hot Roast Salmon
with Seasonal Salad and a Lemon and Honey Dressing)
Roast Haddock Fillet topped with a Herb Crust
and a Cheddar and Mustard Sauce
Cold Salmon and Prawn Salad with a Lemon and Dill Mayonnaise

Sticky Toffee Pudding with Caramel Sauce and Ice Cream
Rich Chocolate Pudding with Chocolate Sauce
And fresh Cream or Ice Cream
Vanilla Cheesecake with Fresh Berries
(other kinds of Cheesecake can be made on request)
Chocolate Duo, Dark and White Chocolate Truffle topped with Meringue
Various flavours of Crème Brulee with Handmade Shortbread
Duo or Trio of Sweets with the choice of
Vanilla Cheesecake, Chocolate Profiterole, Chocolate Orange Mousse
Poached Pear, Banoffee Pie or Iced Parfait
Rosewater Jelly with Vanilla Ice Cream and Fresh Strawberries
Lemon Tart with Raspberry Compote
Chocolate Truffle Torte with Crème Anglaise and Chocolate Straw
Bailey’s Toffee Cheesecake with Caramel Sauce
Coffee and Teas served either with mints, petit fours or tablet

Evening Meal
Stovies Corned Beef or beef
Mini Bacon Rolls
Evening Finger Buffet
A selection of freshly prepared sandwiches and filled rolls
Evening Vegetarian Options
Crudités and Corn Chips with Guacamole and Sour Cream
Tomato and Cheese Tartlets
Vegetable Samosa with Mint Yghurt Dip
Mini Spring Rolls with Plum Sauce
Jacket Wedges and BBQ Sauce

Evening Buffet
Salmon and crème fraiche tarts
Mini baked potatoes with cheddar cheese and bacon
Melon and parma ham
Tandoori chicken skewers and minted yoghurt
Garlic bread topped with cheese and tomato
Ham and cheese mini pizza
Smoked salmon and cream cheese bagels
BB baby back ribs
Chicken wings of fire
Seasonal fruit platter
Mini patisseries
Cheese and biscuit platter

The 1629
La Caverna
The Mill House
Lossiemouth Catering
Make A Booking
Telephone: 01343 813743
Email: 1629restaurant@btconnect.com
Lossiemouth Outside Catering Company,
Clifton Road,
The 1629
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