The Falls of Feugh - Restaurant and tearoom banchory aberdeenshire - wedding venue scotland
wedding venue Aberdeen and office party function room
Fucntions at the Falls of Feugh

If you are looking for an unusual venue for a small function, why not try our new Circular Function Room and Garden Room. Both have outstanding views over the river.

The Function Room can accommodate 40 people for a sit down meal and 50 for a Buffet (the Buffet being served, by our friendly staff, from the Garden Room)

  • A minimum of 16 persons and the place can be yours exclusively for the evening.
  • Menu – Tailored to your own requirements.
  • Table Licence
  • Scottish Piper may be arranged.
  • Coach Parties welcome by prior arrangement.
  • Private Meeting Room available for small parties.

We can tailor your celebration to your own requirements. Whether it be a Birthday, Engagement, Anniversary, Retirement Party, Wedding or small family get together. Please contact Sandra on 01330 822123 who will discuss your requirements and liase with our Chef to ensure your every need is catered for.

 

                                                          Menu Selector

                                                              Canapes

  • Paned Haggis Bites
  • Spiced Pear & Blue Cheese on Crostini
  • Smoked Salmon, Creme Fraiche on Blinis
  • Asparagus Spears with Parma Ham or Parma Ham with Figs
  • Chicken Liver Pate on Crostini with Chutney
  • Wild Mushroom Risoto with Parmesan Crisp
  • Steak Tartare £2.00 supplement
  • Peppered Beef or Venison( when in season )
  • Red Chicory, walnut and Blue Cheese
  • Poached Quails Eggs, Asparagus & Hollandaise in Filo Pastry

                                          

                                                             Starters

                                                              

  • Roast Beetroot, Goats Cheese Salad with Pine Kernels
  • Rilette of Smoked Mackerel with Melba Toast
  • Asparagus & Three Cheese Tartlet with Rocket Salad
  • Seared Kiing Scallops on a Vegetable Puree with a sauce of your choice (£4.00 supplement per person)
  • Smoked Ugie Salmon with Shallot, Caper and French Bean Salad with Dill Oil
  • Buffalo Mozzarella, Plum Tomato & Basil Salad( Parma Ham may be added £2.00 supp per preson )
  • Beetroot or Traditional Gravlax , Soft Boiled Egg with Mixed Leaf salad
  • Chicken Liver Parfait, Homemade Pickle/Chutney with Brioche
  • Whole Roasted Stuffed Quail, Asian-Style Slaw & Coriander Dressing
  • Gateaux of Haggis Neeps and Tatties( can be piped in)
  • Pork, Prune & Pistachio Terrine with Homemeade Chutney
  • Venison Carpaccio with roasted Beetroot and Horseraddish Cream

                                                        Soups

  • Carrot & Coriander with Creme fraiche
  • Roasted Pepper & Tomato
  • Cream of Wild Mushroom
  • Traditional Cullen Skink
  • Tomato & Fresh Basil
  • Roast Parsnip, Honey, Thyme and Lemon
  • Asparagus & Green Pea and Veloute
  • Green Pea and Pancetta
  • Spiced Butternut Squash and Covonut
  • Cauliflower and Truffle Oil
  • French Onion & Parmesan Crostini
  • Watercress
  • Stolton & Champagne

                                                 Meat and Poultry

  • Free Range Chicken with Dauphinoise Potatoes 
  • Roast Scottish Beef  with Gratin Potatoes andWild Mushrooms

                     Sirloin

                     Rib-eye

                     Fillet

  • Pave of Venison Loin. Lyonnaise Potatoes
  • Roast Chuimp of Lamb with Clocannon Potatoes and Rosemary Jus
  • Breast of Gressingham Duck with braised red Cabbage
  • Breast of Chicken with a Risotto of your choice
  • Roasted Guinea Fowl with a fricasse of Seasonal Vegetables
  • Slow Roasted Belly of Pork with Cider Fondant Potato and Apple Puree

 

                                                 Fish and Shellfish

  • Pan Fried Salmon with a Risotto of your choice
  • Seared Rainbow Trout with Warm Nicoise Salad & Aioli
  • Sauteed Fillet of Seabass with Seafood Tortellini and saffron Potatoes
  • Herb Crusted North sea Halibut with Saffron Potates and White Wine Sauce
  • Grilled Fillet of Lemon Sole,fresh Asaparagus with Lemon and Prawn Beurre Blanc
  • Baked Cod Fillet wrapped in Parma Ham with a Puy Lentil Ragout

                                                  Vegetarian

  • Three Cheese and Apple Cobbler
  • Baked Avocado stuffed with Creamed Wild Mushrooms
  • Torttellini of you choice
  • Risotto of your choice

                                                    Desserts

  • Glazed Lemon Tart with Cassis Sorbet
  • Cranachan Creme Brulee with Sorbet
  • Chocolate Espresso Mousse with Caramel Ice-cream
  • Warm Pecan Pie with Vanilla Ice-cream
  • Honeycomb Parfait with Dark Chocolate Ice-cream
  • Warm Frangipane Tart served with Vanilla Custard
  • Tuile Wafer Basket filled with a Selection of Sorbets ad Ice-creams with Fruit Coulis
  • A selection of Scottish Cheeses

 

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