Starters
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Freshly prepared soup of the day.
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Smooth pate of chicken livers with pear chutney and oatcakes.
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Smoked salmon with crayfish Marie Rose ,brown bread and lemon.
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Crostini of marinated peppers and tomatoes with buffalo mozzarella.
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Pressed terrine of smoked ham hough with beetroot and ginger relish.
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Main
Course
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10 oz Rib eye steak of Scotch beef with Rumbledethump,
caramelised onions and Chasseur sauce.
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Grilled fillet of butterfish with asparagus bundle and Creole sauce.
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Breast of chicken with a sweet pea and spring onion risotto
and tarragon cream sauce.
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Roast haunch of Perthshire venison with parsnip
puree,
Stornoway black pudding and Port wine jus.
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Sweets
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Fresh fruit Pavlova with Chantilly cream and fruit sauces
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Dark chocolate fondant with vanilla ice cream and cherry coulis.
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Passion fruit panacotta with sesame tuille and mango sauce.
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Selection of Scottish cheese and biscuits, quince jelly and celery.
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Tea or Coffee with tablet and shortbread
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£25.00 per person
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