Sample menu

Sample menu

• Sample menu
• Starters
• Home cured gravadlax with smoked haddock gateau and parsley cream
• Sweet potato velouté with cheese scones
• Homemade venison and foie gras terrine
• Mains
• Cheese and pearl barley risotto with new potato and basil pesto
• Grilled West Coast haddock fillet with dauphine potato, ratatouille, asparagus and mussel sauce
• Pan roasted Highland beef ribeye with dauphinois potato, braised red cabbage, salsify and maître d’hôtel jus
• Desserts
• White chocolate cheesecake with strawberry coulis and tuile
• Sticky toffee pudding with toffee sauce, vanilla ice cream and strawberries
• Cranachan with toasted caramelised oats, whisky and raspberries