Seasonal Dinner Menu
Amuse Bouche
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Leek & Potato Velouté With Rothesay Smoked Haddock
Inverawe Smoked Salmon With Garden Beetroot, Horseradish
Smoked Breast of Scottish Pigeon With Black Pudding, Pear Purée, Hazelnuts
Mull Crab Salad Avocado With Tomato Salsa, Sesame Tuille
Foie Gras Terrine With Toasted Brioche, Blood Orange
Ravioli of Wild Mushroom With Spinach, Parmesan Cream
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Loin of Dalmunzie Farm Lamb With Wild Garlic, Goats Cheese, Gnocchi, Black Olive
Pan Seared Sea Bass With Oyster Emulsion, Clams, Lemongrass Cream
Roast Monkfish Tail With Lemon & Chive Risotto, Cucumber
Kinnell Farm Pork Confit Belly With Choux Farci, Braised Cabbage
North Atlantic Lemon Sole With Broccoli, Baby Carrot, Hollandaise Sauce
Sautéed Globe Artichoke With Spinach, Poached Egg, Toasted Seeds
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A Selection of Farmhouse and Artisan Cheeses served as an additional course
Supplement of £10.50
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Carrot Soufflé With Pickled Carrot, Sweet Cicely Ice Cream
(Please allow for a short delay)
Chocolate Mousse Cake With Cherry Sauce, Milk Ice Cream
Warm Pressed Apple Terrine With Salted Caramel, Cinnamon Doughnut, Almond Ice Cream
Passion Fruit Parfait With Mango, Caramelised Pineapple, Coconut Sorbet
A Selection of Homemade Sorbet and Ice Cream
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Tea or Coffee with Petit Fours served in the Lounge
£55.00 inclusive of V.A.T.
(Allergen Awareness: Please ask prior to ordering for our Allergen information details)
3 Course Wine Flight £30.00 per person inclusive of V.A.T.
Starter
New World – Riesling, Muddy Water, James Hardwick, Waipara, New Zealand, 2012(175ml)
Or
Old World – Pinot Nero, La Tunella, Colli Orientali Del Friuli, Italy, 2013 (175ml)
Main
New World – Semillon/Sauvignon, The Gathering, The Lane, Adelaide Hills, Australia, 2012 (175ml)
Or
Old World – Coudoulet De Beaucastel, Ch. de Beaucastel, Southern Rhone, France, 2012 (175ml)
Dessert
New World – Elysium Black Muscat, Andrew Quady, California 2013 (100ml)
Or
Old World – Palo Cortado, Emilio Lustau, Jerez, Spain (100ml)