SAMPLE THREE COURSE DINNER MENU

Roulade of Duck Foie Gras flavoured with Honey and Armagnac,

Homemade Tomato Chutney and Toasted Brioche Or

Pan Fried Fillet of Summer Mackerel with Girvan Potatoes, Pickled Beetroot, Crème Fraiche and Arenkha Caviar

Roast Cannon of Girvan Lamb with Ratatouille Cous Cous, Aubergine Purée, Confit Garlic

and a Bell Pepper and Port reduction Or

Potato Crusted Fillet of West Coast Halibut, Cauliflower Purée, Buttered Spinach and a Sherry Vinegar and Brown Butter Reduction

New Season Raspberry and Shortbread Tart with Rose Cream Chantilly

Or A Selection of Scottish Cheeses

with Walnut Bread, Wholemeal Crackers and Scottish Oatcakes Supplement of £12.00 per person for Cheese and Dessert

Freshly Ground Sumatra Gayo Coffee with Petit Fours

 

Executive Chef – David Alexander Head Chef – Tyron Ellul