Sample Dinner Menu

Confit of Gressingham Duck Leg and Foie Gras Balantine
With a Port Jelly, Marinated Figs and Pickled Wild Mushrooms

Pressed Terrine of Aubergine, Sweet Potato and Oven Dried Tomatoes
Topped with a Mascarpone Cream and a Taychreggan Garden Salad

Marinated Mull Bay Scallops with Lemon and Lime
Served with Chilli and Coriander Noodles and an Oriental Dressing

Home Smoked Shetland Salmon
Served with a Toasted Pinenut and Parsley Risotto, Parsnip Crisps and a Red Pepper Syrup

**********
Cappucino of Wild Mushrooms
With Tarragon and Cep Oil

Tempura of Monkfish
With a Carrot Puree and a Caper and Shallot Salsa

**********
Roast Loin of Highland Beef Fillet
Served with Fondant Potato, Ratatouille of Vegetables, Braised Shallot
And a Madeira and Thyme Jus

Baked Fillets of Sea Bass
With Crisp Spinach Leaves, Saffron Potatoes, Young Carrots
And a Black Olive and Herb Butter Sauce

Breast of Maize-Fed Guinea Fowl
Rested on Savoy Cabbage, with Toulouse Sausage, Anna Potatoes
And a Grain Mustard Seed Sauce

Lanarkshire Blue Cheese, Celery and Walnut Ravioli
Served on a Roasted Red Pepper Cous Cous with Sweet Roasted Shallots
And a Port and Apple Sauce

*********
Apple, Cinamon and Raisin Crumble with Toasted Walnuts
Served with Sauce Anglaise and Vanilla Pod Ice Cream

Raspberry and Orange Bavarois
With Cassis Syrup and Sorbet

Ice Coconut and White Chocolate Parfait
With Malibu Sabayon

Highland Herb Cheese Soufflé
With a Sweet Red Onion Jam and a Balsamic Dressing

**********
Selection of Scottish Cheese
With House Chutney and Oatcakes

**********

£37.50

**********

Freshly Brewed Coffee and Homemade Tablet £2.00

**********

Please be advised that a discretionary 10% service charge will be made to your bill