£23.95 per person

Menu A

 

Chef’s Mushroom and Tarragon Soup
Freshly prepared and topped with chopped chives, served with fresh bread

Cider Glazed Ham
Sliced gammon basted with a cider and cranberry glaze on a pickled cabbage, drizzled with sweet apple dressing and walnuts

Salmon and Dill Tart
Locally smoked salmon layered with fresh dill and baked in short pastry, finished with a Roquefort dressing

Fillet of Local Salmon
Pan seared then finished in the oven, accompanied by a tomato, shallot and caper velouté

Herb Crusted Sea Bass
Pan fried sea bass coated with a parmesan and fresh herb crumb, finished with a rich beetroot coulis

Chicken Parmagiana
An escalope of chicken breaded in a herb crumb, pan fried and topped with Parma ham, fresh tomato sauce, buffalo mozzarella and finished under the grill. A classic Italian dish.

Braised Shank of Lamb
Twice cooked shank, set on a parsnip and thyme puree, with a mirepoix of root vegetables and a red wine jus

Sticky Pear and Carrot Pudding
With a cinnamon butterscotch sauce and vanilla ice cream

Apple Brûlée topped with Mascarpone

Malibu and Coconut Ice-cream
Topped with a pineapple cream and a dark chocolate thin

Tea, Coffee and Chocolates

 

£26.95 per person

Menu B

 

Chef’s Special Crab Soup
Freshly prepared and topped with chopped chives, served with our baker’s bread

Goat’s Cheese and Wild Mushroom Filo Basket
Oven baked parcels on blanched tomato with a honey mustard vinaigrette

Roast Fennel and Tiger Prawn
Chilled roasted fennel and succulent prawns tossed through seasonal leaves with an avocado and orange mayonnaise

Blackened Tuna Loin Steak
Pan seared with cinnamon, cumin and a touch of cayenne, served with a sweet and hot mustard glaze

Oven Baked Halibut

With a black olive and lime tapenade crust, on sweet potato mash, served with a sorrel sauce

Pot Roasted Haunch of Venison
A favorite of the restaurant, slowly cooked and served in a rich port and orange sauce

Fillet of Beef Medallions
Thinly sliced Aberdeen Angus beef fillet, on a garlic braised leek. with a sauce of rosemary and red wine, garnished with anchovies

Sticky Pear and Carrot Pudding
With a cinnamon butterscotch sauce and vanilla ice cream

Selection of Scottish and Continental Cheeses
With oatcakes and quince jelly

Fresh Fruit Sorbet
Served in a tuile basket, with fresh fruit

Tea, Coffee and Chocolates

 

Click here for a printable version of this page