£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 basket on blanched tomato with a honey mustard vinaigrette
Crispy Duck and Watercress Salad
Peppery rocket and watercress leaves topped with shredded duck, in a
rich ginger, soy and sesame dressing
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