2011 FESTIVE MENU (1st - 24th December) subject to change
Starters
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2011 FESTIVE MENU (1st - 24th December) subject to change Starters Roast Parsnip & Chesnut Soup topped with Shredded Scottish Oak Smoked SalmonSmoked Haddock & Quail Scotch Egg with a Horseradish Cream Garlic Buttered Button Mushrooms with a Roquefort Fondu (V) Main Course Medallions of Monkfish & Crayfish Tails in a Creamy White Wine & Garlic SauceHalibut Steak Wrapped in Prosciutto and served En-Croute on a bed of Apple, Red Cabbage & Raisin with a Port JusCheese Leek & Potato Strudel with a Watercress Cream Sauce (V)Grilled Red Snapper Fillet on a Sweet Potato Mash & a Seasonal Vegetable Broth DessertPear & Amaretto Cheesecake with a Caramel DrizzleIced Chocolate Christmas PuddingTraditional CranachanTrio of Tarts (Treacle, Orange, Raspberry & Chocolate) served with Chantilly CreamSelection of Scottish Cheeses served with Lonie’s Oatcakes |