Menus

Formal

Soup

• Cock-a-leekie: Chicken and fresh leeks, just like in Scotland.
• Tomato and brown lentil with chards of pancetta

Entree

• Gravlax wrapped scallop mousse with steamed mussels a lemon butter sauce and fried capers
• Dukkah crusted lamb salad with char grilled vegetables baba ganoush and tzatziki

Main

• Ocean fish, pan seared baked to finish on a warm lemon potato salad with sautéed asparagus and a lemon butter sauce.
• Chermoula marinated chicken breast layered with barbequed Mediterranean vegetables and grilled roti bread ‘sails’ finished with a reduction of pan juices.
• Marinated barbequed lamb fillets with rosemary, Tuscany potatoes, spiced pumpkin, sugar peas, slow roasted tomatoes and lamb demi glaze
• Beef mignon: Medallions of eye fillet (wrapped in bacon and grilled) with herb buttered field mushrooms, truffled mash, broccolini and sautéed baby carrots topped with red wine pan jus.
• Roasted loin of pork stuffed with prosciutto, sage and pistachio nuts, served with herbed new potatoes and baby onions, parsnip and pears and finished with pan jus and muscat apples
• Veal saltimbocca. Thin steaks of veal with sage and prosciutto, pan fried and served with asparagus and root vegetable mash
• Barbequed Vegetable lasagne (freeform) with goat’s cheese and oven roasted tomatoes.

Dessert

• Pear and ricotta tart accompanied by Meredith sheep’s milk yoghurt and cream fraiche and a sweet pear confit
• Hot Viennese apple streusel tart served with gingerbread ice-cream and sparkling cider sabyon
• The famous Truffleduck flourless chocolate dessert cake served with fresh berry compote and double cream
• Warm berry, rhubarb and apple crumble with athol brose cream

We also offer a wonderful selection of sweet pieces and cheese as an alternative to a plated dessert ask to see our menus.