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Fine-dining menus
Fine dining menus
Our chefs are pleased to tailor menus to suit your specific needs and dietary requirements; here are a few suggestions.
Add a soup
Butternut squash with chorizo
Cullen Skink
Wild mushroom and truffle oil (v)
Roasted onion soup with a cheese scone and bacon lardons
Tomato and Mediterranean vegetable soup with basil oil (v)
Traditional cock a leekie
Mutton, pearl barley and vegetable broth
Tomato consommé with gold leaf and vegetable pearls
Scottish bouillabaisse with rouille, parmesan & croutons
Spring vegetable soup with pistou (v)
Spiced lentil soup, with minted yoghurt & onion bajis(v)
RANGE ONE
Menu A
Parsnip panna cotta with roasted peppers and cumin cream (v)
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Herb crusted salmon with a pea puree and pumpkin oil
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Grand marnier and orange cheesecake with raspberry coulis
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Filter coffee & petits fours
Menu B
Ginger and lime marinated trout fillet with caraway seeds
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Slow cooked lamb shank with a mixed pulse risotto
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Honey and herb panna cotta with berry soup and ginger biscuit
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Filter coffee & petits fours
Menu C
Smoked chicken and mango salad with a raspberry chilli dressing
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Grilled red mullet with a crab and caper butter sauce with crispy leeks
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rich chocolate tart with an almond and coffee cream
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Filter coffee & petits fours
Menu D
Crab and cod cake with an apple and beetroot salsa
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Supreme of chicken with a chorizo and red onion jus
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Drambuie and stem ginger cranachan in a brandy snap basket
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Filter coffee & petits fours
RANGE TWO
Menu A
Whisky cured salmon with citrus segments and pommery mustard dressing
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Roasted pheasant breast with creamed leeks and Madeira soaked apricots
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White and dark chocolate pots with a thyme syrup
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Filter coffee & petits fours
Menu B
Highland game terrine with forest fruit compote and foraged herbs
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Cajun roast poussin on a red pepper pilau rice
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White chocolate mousse with kiwi and chilli jam
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Filter coffee & petits fours
Menu C
Charantais melon with prosciutto, wild rocket and pecorino shavings
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Confit of duck with braised red cabbage and a lemon reduction
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Caramel banana crème brûlée
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Filter coffee & petits fours
Menu D
Beetroot and pear salad with crumbled blue cheese (v)
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Slow cooked pork belly and monkfish medallion on a red wine reduction
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Blueberry and lime mille feuille with clotted cream
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Filter coffee & petits fours
RANGE THREE
Menu A
Carpaccio of venison with crushed juniper berries and a plum and ginger compote
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Roast monkfish with a saffron and clam chowder
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Rhubarb and lemon grass fool with white chocolate shavings and a lavender and lemon tuille
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Filter coffee & petits fours
Menu B
Seared Scottish scallops with a wild mushroom and chervil cream
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Medallions of beef with roast cep and tomato jus
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Mulled fruit torte with berry soup
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Filter coffee & petits fours
Menu C
Warm avocado and Emmental tart with mulled figs (v)
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Braised shredded lamb and lamb cutlet with a roast garlic and rosemary sauce
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Pear and almond tart with clotted cream
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Filter coffee & petits fours
Menu D
Smoked duck timbale with a walnut and chicory salad
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Tuna steak on pureed fennel with an olive compote
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Chocolate bread and butter pudding with passion fruit coulis
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Filter coffee & petits fours
Add a cheese course
Selection of 3 cheeses with oatcakes
(Brie, Stilton, Isle of Mull Cheddar with grapes)
Selection of 4 Scottish and continental cheeses with oatcakes and quince pate
(Brie de Meaux, Dunsyre Blue, Isle of Mull Cheddar, Aiket)
Selection of 4 Scottish and continental cheeses with oatcakes and fruit chutneys
(Brie de Meaux, vintage Isle of Mull Cheddar, Italian Taleggio, Strathdon Blue)
Additional Vegetarian Menu Items
Vegetarian Starter Options
Warm halloumi cheese with melon and apple salad on chilli jam
Sour creamed oyster mushroom spring roll with a fresh mango salsa
Basket of filo pastry stuffed with warmed peppers, vine tomatoes and buffalo mozzarella
Goats cheese gratin with beetroot and red onion chutney
Poached pear with gorgonzola and walnut vinaigrette
Mediterranean vegetable tart tatin with grilled asparagus and basil oil
Vegetarian Main Options
Wild mushroom risotto with grilled asparagus spears, parmesan shavings and white truffle oil
Red onion, vine tomato and goats cheese tart tatin on wild rocket leaves
Tomato and courgette ragout with onion risotto topped with parmesan crisps
Aubergine and quorn roulade with puy lentil cassoulet
Vine tomato tart tatin with a rocket salad
Grilled polenta gateau with olives, gorgonzola and roast baby vine tomatoes
Roast vegetable & pesto open lasagne
Grilled Mediterranean vegetable couscous, toasted pine kernels and sun blushed tomatoes
Thai vegetable spring roll with coconut and almond rice
