Sample Table d’hote Menu

To Start

Confit of Duck served on Potato and Oatmeal Cake with Roasted Cherry Tomato Dressing

Home Cured Whisky Salmon with Scallop Ceviche with Apple and Lime Syrup

Chargrilled Aubergine filled with Mediterranean Vegetables and Cous Cous with Warm Herb Oil

Filo Pastry Basket with Spinach, Poached Pears and Gratinated with Dunsyre Blue Cheese with a Pesto Dressing 

To follow 

Oxtail and Madeira Broth

Crispy Salad Leaves with Julienne of Vegetables

 with Honey and Mustard Vinaigrette

Pink Champagne Sorbet

To follow

Pan Fried Fillet of Halibut on Braised Fennel and Creamy

Mashed Potato with a Saffron and White Wine Sauce

Mignon of Prime Scotch Beef Fillet With Potato Dauphinoise Topped

with Foie Gras, Mushrooms and Red Wine and Tarragon Jus

Roast Best End of Highland Lamb Glazed with Grain Mustard

and Herb Crumble on a Rosemary and Redcurrant Sauce

Supreme of Grampian Chicken filled with Asparagus and Pimentos

with a Red Pepper Coulis

Artichoke Heart Stuffed with Mushrooms and Poached Quail Eggs

with Lemon and Chive Sauce

To finish

Double Chocolate Fondant with Vanilla Pod Ice Cream

Mango and Passion Fruit Iced Parfait with Caramelised Pineapple

Tiramisu served with Sauce Anglaise

Selection of Scottish Cheeses served with Celery Apple, Grapes and Savoury Biscuits

Freshly Ground Coffee and Truffles served in the Lounge