2009 FESTIVE MENU (2nd - 24th December) subject to change
Starters
Seared Scallops in Champagne Butter topped with Caviar
Rich Leek & Potato Soup with Crab & Mussel Meat
Arran Raspberry & Cranberry Cheddar Parcels with a Basil Dip (V)
Smoked Salmon & Stilton Fishcake with Herb & Lemon drizzle
King Prawn Skewer with Cajun Spiced Marie Rose Sauce
Main Course
Turkey Escalope stuffed with Lobster & King Prawns served on a pool of Red Wine Jus
Salmon & Haggis Wellington with a White Wine & Dill Cream Sauce
Garlic Roasted Monkfish Tail drizzled with Sun-dried Tomato Oil
Red Onion, Pine Nut & Pesto Tart with Cheese Topping (V)
Poached Halibut Steak with Fresh Cranberry Sauce
Dessert