menu 1 l menu 2 l

Sample Table D'hote Dinner Menu 1

(gf) – Gluten Free, (v) – Vegetarian   (vg) - Vegan

Home made Canapes

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Warmed Home made Parmesan Bread

Entrees

Salad of Smoked Chicken Breast with Avocado and Orange
complemented by a Chilli Crème Fraiche (gf) 

Bruschetta of Sun Dried Tomato, Melted Mozzarella Cheese
and Fresh Basil, complemented by a warmed Honey Dressing (v)

Timbale of Parma Ham entertwined with Roasted Shallot Confit and Chicken Liver Parfait served on a bed of Rocket Leaves with a Raspberry Vinaigrette

Grilled Spiced Polenta, Feta Cheese and Black Olives
served on a bed of Garden Leaves with Sun Dried Tomato Pesto (gf) (v) 

Platter of Oak Smoked Scottish Salmon, Rollmop of Sweet Orkney Herring
 Prawns and Smoked Trout Fillet enhanced by a Fresh Herb Vinaigrette
with a hint of Lime (gf)

Rose of Cantaloupe and Honeydew Melon accompanied by a compote
 of Red Berries with Passion Fruit Infused Water Ice (gf) (v) (vg)

Salad of Warmed Stornoway Black Pudding with Apple
and Caramelised Onion Chutney served on a bed of Red Chard Leaves

Savoury Crouton topped with Wild Mushrooms
flambéd in a Cognac Cream, glazed with Fresh Parmesan Cheese (v)

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Cream of Wild Rocket, Onion and Potato Soup (gf) (v) (vg)

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Fruit Sorbet (gf) (v) (vg)

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Main Courses

Pan Fried Breast of Barbary complemented by a Damson and Orange Scented Glaze served over a warm confiture of Red Onions and Juniper berries (gf)

Oven Baked Fillet of Highland Salmon topped with a Tomato and Herb Crust
 served on  a bed of Lemon and Chilli Cous Cous

Seared Aberdeen Angus Sirloin Steak Garni
or presented with a Cognac and Crushed Black Peppercorn Sauce

Sweet Potato, Coconut and Crushed Cashew Nut Korma
served on a bed of Steamed Coriander and Lime Infused Rice (v) (gf)
(vegan variation available)

Oven Baked Courgette filled with Mild Spiced Cous Cous, topped with Melted Brie Cheese and Toasted Walnuts (v) (gf)

Mille Feuille layered with Wild Mushrooms cooked in a Marsala and Chervil Cream Sauce, topped with Parmesan Cheese (v)

Pan Fried Collops of Highland Venison complemented by a Bramble
 Wild Thyme and Port Glaze (gf)

Seared Medallions of Grampian Pork Fillet
served on a bed of Alford Skirlie, accompanied by a Calvados and Apple Cream Sauce

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Hasselback and Berichonne Potatoes
Caramelised Red Cabbage, Steamed Green Beans, Carrots with Toasted Sesame Seeds

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Hot Ginger and Pear Sticky Toffee Pudding
served with a Butterscotch Sauce and Vanilla Ice Cream
(gf - available)

White Chocolate and Blueberry Cheesecake
served with a Lemon Cream

Cinnamon Creams with Spiced Rhubarb (gf)

Tower of Brown Sugar Meringue with Fresh Raspberries
layered with a Whisky and Toasted Oatmeal Cream

Natural Yoghurt with Fresh Fruits (gf)

Selection of Scottish Cheese and Biscuits with Home made Chutney

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Coffee, Home made White Chocolate Truffles and Tablet