2011 FESTIVE MENU (1st - 24th December) subject to change

Starters

Roast Parsnip & Chesnut Soup topped with Shredded Scottish Oak Smoked Salmon

Smoked Haddock & Quail Scotch Egg with a Horseradish Cream 

Mussels & Clams in a Red Onion, Beetroot & Cranberry Consomme

Garlic Buttered Button Mushrooms with a Roquefort Fondu (V) 

Seared Scallops on a bed of Pumpkin Risotto & Herb Oil

Medallions of Monkfish & Crayfish Tails in a Creamy White Wine & Garlic Sauce

Halibut Steak Wrapped in Prosciutto and served En-Croute on a bed of Apple, Red Cabbage & Raisin with a Port Jus

Cheese Leek & Potato Strudel with a Watercress Cream Sauce (V)

Grilled Red Snapper Fillet on a Sweet Potato Mash & a Seasonal Vegetable Broth 

Puddledub Buffalo Fillet Steak Smothered in Oyster Sauce & topped with Jumbo King Prawns

Dessert

Pear & Amaretto Cheesecake with a Caramel Drizzle

Iced Chocolate Christmas Pudding

Traditional Cranachan 

Trio of Tarts (Treacle, Orange, Raspberry & Chocolate) served with Chantilly Cream

Selection of Scottish Cheeses served with Lonie’s Oatcakes

 
No set menu price unless requested for group bookings / prices reflect usual Lunch & Dinner Menu