'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:
Duntreath Castle - wedding venue
Finesse Marquees
Greenfields 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


Hoisin Duck Filo Baskets
Mini Yorkshire Puddings with Rare Fillet of Beef and Horseradish
Aromatic Duck Pancakes
with Hoisin Sauce
Filo Tartlets with Mediterranean Vegetables
Filo Tartlets with Courgette, Tarragon and Pine Nuts
Thai Fishcakes with a Sweet and Sour Dipping Sauce
Basket of Quails Eggs with Celery Salt
Bruschetta with Pesto, Tomatoes, Feta and Basil
Sesame Skewered Chicken with a Ginger and Mint Baste
Miniature Bangers and Mash
Crustades with Smoked Trout Mousse and Crayfish Tails
Smoked Salmon, Prawn & Dill CroutesCucumber Cups with Thai Beef Salad

Mini Croutes with Smoked Paprika and Red Pepper Hummus
Cheese Sables
Filo tartlets with Broccoli, Pepper, Apple and Pine Nut Salad
Cayenne croutes with homemade pesto, tomato and feta topping


Leek and Stilton Soup
Tomato and Basil Soup
Butternut Squash 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 & Dill
Salad of Spinach, Bacon, Avacado, Pinenuts and Feta
with 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 Avacado Salsa
Individual Leek and Roquefort Tarts
Melon and Parma Ham Nests

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Hot Main Dishes

Scottish Fillet of Beef with a Mustard Whisky Sauce
Fillet of Venison with Port and Redcurrant Jus
Roast Fillet of Lamb with Buttered Leeks and a Sherry Sauce
Loin of Lamb on a bed of Parsnip Mash with a Port & Redcurrant Jus
Pork Fillets with Mozzarella, Spinach and Sunblushed Tomatoes wrapped in Black Forest Ham
Baked Salmon with Parmesan Crust and served with a Spinach Sauce

Fillet of Sole with a Lemon and Parsley Cream Sauce
Chicken Breasts stuffed with Haggis served with a Grainy Mustard Sauce
Chicken Breasts stuffed with Spinach and Parmesan, served with a Saffron Sauce
St Edwards Beef
Red Thai Chicken Curry

Vegetarian Dishes

Tomato, Leek and Gruyere Tart
Red Onion Tart with Parmesan Pastry
Potato, Taleggio and Spinach Tart
Roasted Mediterranean Vegatable Lasagne
Mushroom and Thyme Stroganoff
Nut Roast

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 on the Bone
Poached Salmon with a Dill and Crème Fraiche Sauce
Thai Style Poached Salmon
Chicken, Basil, Pinenut and Sunblush Tomato Salad
Spinach Roulade with Wild Mushrooms

Buffet Dishes served with a selection of salads and breads


Tart au Citron
Rolled Pavlova with Mixed Berries
Chocolate Torte
with a Raspberry Coulis
Individual Chocolate Velvet Pots
Individual Raspberry Crème Brulée
Canterbury Apple Tart
Baby Meringues with Summer Fruit
Dark Fresh Fruit Salad
Trio of Chocolate Velvet Pot, Tart au Citron, Mini Meringue Nest with Berries
Pear, Frangipane and Amaretti Flan
Individual Sticky Toffee Puddings with a Toffee Sauce

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