Sample Menus.
Sample Menu No. 1
- Sautéed Wild Mushrooms, Parma Ham and Garlic, served in a Puff Pastry Case with a Parsley Cream Sauce
- Twice baked Goats' Cheese Brulée with Baby Salad Leaves and a Pepper Salsa
- Terrine of Scallop served with a Tomato and Basil Dressing and Handmade Oatcakes
- Cream of Pea and Mint Soup
Starters
- Grilled Fillet of Sea-Trout with Roasted Asparagus Bundles,
Parsley-buttered New Potatoes and a Hollandaise Sauce
Wine Match: Lawsons Dry Hills Gewurztraminer 2005 (New Zealand) - Pan-fried Fillet of Highland Venison and Breast of Wood
Pigeon with braised Savoy Cabbage,
Carrot Ribbons, Chive Mash and a Red Currant and Game Jus
Wine Match: Cotes de Rhone Guigal 2003 (France) - Roasted Supreme of Corn-fed Chicken stuffed with Brie and
Spring Onion Mousse and served with Sautéed Leeks and Broccoli,
Saffron Roast Potatoes and a Herb and White Wine Sauce
Wine match - White: Henschke Julius Riesling 2005 (Australia)
OR Red: Montes Limited Selection Pinot Noir 2005/6 (South America) - Salad of Hot Smoked Salmon, Crayfish and Avocado with a
Lemon and Basil Mayonnaise
Wine Match: Macon Villages Grand Elévage 2005, Verget (France)
Main Course
- Traditional Cranachan: Toasted Oatmeal and Drambuie Cream with Raspberries and Shortbread
- Dark Chocolate and Grand Marnier Flan with Strawberries and Vanilla Ice Cream
- Cherry, Honey and Kirsch homemade Ice Cream
Desserts
- Ask about our wonderful selection of Dessert Wines
Dessert Wines by the glass
- A Selection of Scottish and Irish Cheeses with Grapes and Celery
- Coffee with Homemade Chocolates
- A Choice of Ports & Madeira
Cheeseboard ~ Coffee
Sample Menu No. 2
- Crispy-breaded Button Mushrooms stuffed with Chicken Liver
Parfait
and served with a Redcurrant and Port Dressing - Pan-seared Smoked Haddock and Pancetta Fishcake with Baby Caper and Chive Mayonnaise
- Salad of Feta Cheese, Black Olives, Pine Nuts and Cherry
Tomatoes
with Beetroot and Balsamic Vinaigrette - Cream of Carrot and Coriander Soup
Starters
- Grilled Fillet of Sea Trout with Provençal Potatoes and
Pesto Sauce
Wine Match: Alamos Chardonay 2004 (South America) - Roasted Supreme of Guinea fowl stuffed with Apple and Walnut
Mousse
served with Lyonnaise Potatoes, Sauteed Wild Mushrooms and Leeks
Wine Match: Jean León 2000 Cabernet Reserva (Spain) - Pan seared Fillet of Ayrshire Pork, rolled in a Black
Peppercorn and Herb Crust, served with
Roast Garlic Mash, Broccoli and Cauliflower and a Lochaber Smoked Cheese Sauce
Wine match - White: Lawson Dry Hills Gewurztraminer 2005 (New Zealand)
OR Red: Fergusson Cabernet Sauvignon 2003 (Australia) - Leek, Pea and Stilton Risotto with a Poached Free Range egg
and Herb oil
Wine Match: Kanu Wooded Chenin Blanc 2004 (South Africa)
Main Course
- Ask about our wonderful selection of Dessert Wines
Dessert Wines by the glass
- A Selection of Scottish and Irish Cheeses with Grapes and Celery
- Coffee with Homemade Chocolates
- A Choice of Ports & Madeira
