menu 1 l menu 2 l

Sample Table D'hote Dinner Menu 2

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

Home made Canapes

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Warmed Home made Sunflower Seed Bread

Entrees

Timbale of Oak Smoked Scottish Salmon filled with Smoked Trout Mousse
complemented by an Avocado Salsa, drizzled with a Balsamic Dressing (gf)

Grilled Portobello Mushrooms filled with Mediterranean Vegetables, topped with Melted Mozzarella Cheese, served on a bed of Salad Leaves  (gf) (v) 

Filo Pastry Basket filled with Pan Fried Moray Scallops
flambéd in a Pernod and Crisped Pancetta Cream Sauce

Salad of Toasted Maple Walnuts, Melted Brie and Pear Salad
complemented by a Balsamic and Walnut Oil Dressing (gf) (v)

 Assiette of Fresh Mango, Kiwi Fruit and Raspberries
accompanied by an Orange Stock Syrup (gf) (v) (vg)

Salad of Rannoch Moor Smoked Venison, complemented by an Apple
and Fig Confit served on a bed of Wild Rocket Leaves (gf)  

Mild Spiced Warmed Courgette, Carrot and Feta Cheese Patties
with a Coriander Crème Fraiche Dressing  (v) (gf)

Salad of Barbary Duck Breast marinated in a Spiced Ginger
Orange and Chilli Sauce (gf)

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Mild Curried Apple and Pea Soup (gf) (v) (vg)

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Fruit Sorbet (gf) (v) (vg)

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Main Courses

Oven Baked Supreme of Guinea Fowl
filled with Apricot and Smoked Bacon Risotto
finished with an Arran Grain Mustard Sauce (gf)

Seared Carved Rump of Highland Lamb
presented with a Rosemary, Redcurrant and Madeira Glaze (gf)

Pan Fried Medallions of Scottish Beef
served on a Mustard Mash with a Mushroom and Drambuie Cream Sauce (gf)

Seared Strips of Grampian Chicken
cooked in a mild Spiced Lemon Grass, Chilli and Coconut Cream
served on a bed of Steamed Rice (gf)

Orecchiette Pasta cooked in a Garlic, Mushroom and Truffle Oil
infused Cream Sauce, served with Batons of Garlic Bread
 and a light Green Salad (v)

Oven Baked Vegetarian Moussaka layered with Aubergine, Italian Tomato and Courgette in a White Wine Sauce, topped with Fresh Parmesan and Feta Cheese (v) (gf)
(vegan variation available)

Baked Fillet of Sea Bass topped with a Lemon and Chive Herb Butter (gf)

Tofu and Pan Fried Root Vegetables
cooked with Spicy Szechuan Noodles (gf rice noodles) topped with a Satay Sauce
 (gf) (v) (vg)

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Duchesse and Biarittz Potatoes
Cauliflower Polonaise, Leeks au Gratin, Vichy Carrots and Courgette

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Hot Bramble and Lemon Steamed Pudding
served with a Vanilla Crème Anglaise
(gf - available)

Caramel and Milk Chocolate Crème Brulee

Lemon, Fresh Raspberry and Marscapone Cream Mille Feuille

Warmed Holyrood Tart
served with a Whisky Cream

Natural Yoghurt with Fresh Fruits (gf)

Selection of Scottish Cheese and Biscuits with Home made Chutney

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Coffee, Home made Coconut Macaroons and Whisky Fudge