Sample Functions Menu B

Chef's special crab soup
A rich, creamy soup of local crab finished with a touch of sherry,
topped with chopped chives

LEEK AND BLACK PUDDING FILO BASKET
Braised leeks in a creamy sauce served in a filo basket
with Speyside black pudding

LAMB BOBOTIE
A popular South African dish made from finely diced lamb, almonds, apricots
and a hint of curry spices, topped with an egg custard and served with naan bread
and spicy lime pickle on the side

SPINACH AND GOAT'S CHEESE PASTRY
Home-made puff pastry case filled with spinach and goat's cheese,
drizzled with parsley oil


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HAUNCH OF VENISON
A favorite of the restaurant, slowly cooked and served in a
rich port and orange sauce

salmon wellington
Salmon stuffed with sweet red peppers and feta cheese, wrapped in lattice
filo pastry and oven baked. Served with a red pepper and pesto dressing

chicken parmiGIANA
Chicken breast coated in a herb crumb, topped with tomato, Parma Ham
and mozzarella cheese, oven baked and served with a rich tomato sauce

MONK FISH AND PRAWN SKEWERS
Char-grilled monk fish tail and tiger prawns on a skewer, served with wok
fried vegetables and a black bean sauce

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STICKY PEAR AND CARROT PUDDING
Served with butterscotch sauce and vanilla ice cream

RASPBERRY CRANACHAN
Raspberries, cream, toasted oatmeal and honey, with a touch of whisky

CHOCOLATE and orange torte
Rich dark chocolate and orange torte served with an orange crème fraiche

Selection of Scottish and Continental Cheeses
With oatcakes and homemade chutney

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Coffee and petit fours
£26.95 per head

 

 

 

Click here for a printable version of menu A.

Click here for a printable version of menu B.