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Festive Dinner Menu

ImageFestive Dinner Menu - A True Taste of ScotlandImage

 

 

STARTERS

Twice Baked Cauliflower and Cheese Soufflé chestnut mushrooms, tarragon cream, garlic mash (v)            8.50

Open Ravioli of slow cooked Mallard Duckling, water chestnuts, snow peas, ginger, black bean sauce, pak choi, sesame oil    8.25

Crisp Pave and Loin of Rabbit, pickled radish, caraway carrot puree, red wine sauce    7.75

Loch Fyne Fish Gratin, panko fried langoustine tail, served in a clam chowder, saffron rouille   8.50

Seared Shetland Scallops on a crab and pea broth, chilli oil, vine tomato pomme puree  10.50

Chef’s Daily Homemade Soup    5.50

MAIN COURSE

Peppered Chateaubriand Beef Fillet Medallion, creamed cabbage, root vegetable potato gratin, pine nut roasted chantenay carrots, chipolata sausage and onion gravy     22.50  

Fillet of Halibut, smoked haddock, leek and cheddar potato croquette, artichoke puree, vegetable tagliatelle, pernod cream      17.50   

Rosemary Butter basted bronze Norfolk Turkey with orange and pecan stuffing, goose fat rooster mash, cranberry gravy and all the trimmings    16.50

Loin of Ochil Venison on a spiced red cabbage and brambles, smoked celeriac puree, black pudding dauphinoise, raspberry game gravy    19.50

Roast breast of Perthshire Pheasant, peanut brioche crumb, caraway carrot puree, sweet and sour cabbage, salardaise potatoes, juniper game gravy   18.95

Baked Truckle Cheddar Cheesecake, red onion marmalade, oat biscuit base, pan fried potatoes, haricot beans, pine nuts  (v)    14.95

28 Day Matured Orkney Beef with hand cut chips, roast mushrooms, vine tomatoes, crisp fried onions, red wine / peppercorn sauce

Sirloin 21.50    /    Fillet      25.95


DESSERT

Our Own Aged Christmas Pudding flamed with Armangnac brandy, apricot ice, caramel sauce, custard     6.40

Iced Terrine of Mango & Lychee, air dried raspberry caramel wafer, gooseberry compote, coconut cremeux    6.40

Apple & Fudge Crumble sable biscuit Tart, popcorn ice, cinnamon and vanilla custard    6.40

Valrhrona Chocolate Marquise with clementine curd and sorbet, cappuccino meringue, gold leaf     6.40

Chef’s Selection of Scottish and Continental Cheese Served with Home made Walnut Biscuits, Traditional Oatcakes and chutney     8.95



 
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