Chef Garry’s Spring Dinner Menu 2011
Appetiser £
Vine ripe tomato, and red pepper soup with butter beans and puy lentils 5.00
garnished with duck confit or lemon courgettes for vegetarians
Jerusalem artichoke and coconut milk soup with a mild hint of Indian spices 5.00
Gratinated goats cheese with beetroot, rocket and mulled pear salad 7.50
dressed with hazelnut and basil vinaigrette
Apple and parsnip samosa 6.95 chickpea salad and a mint and mustard dressing
Smoked trout with crushed pea and orange salad 7.95
with chef’s Bloody Mary relish and a sour apple dressing
Pan seared scallops, rocket and dill 9.50
with lemon sabayon and pepper aioli
Haggis, neeps and potato bridie with mescaline of leaves 6.75
served with a whole grain mustard and onion sauce
Warm salad of pork belly confit, rhubarb, savoy cabbage and smoked almonds 6.95
garnished with cider and sage mustard dressing
Main Course
Catch of the day ~ When available ~ priced daily
Pan seared scallops and chorizo 22.00
served with a ginger and spring onion risotto and honey and lime oil
Pan roasted pork chop served with braised kale, split pea and bacon puree 16.50 flavoured with basil and bacon, grain mustard sauce and apple jelly
Roast breast of pigeon with beetroot fondant, parsnip puree, 18.00
red cabbage casserole and a port wine jus
Pan roasted breast of chicken scented with tarragon 16.00
served with a shallot, mushroom, smoked bacon and red wine casserole
garnished with pureéd potatoes and wilted spinach
10 oz sirloin steak served with portobella mushroom, vine ripe tomatoes 22.50
hand cut chips and homemade onion rings
served plain or with your choice of Au Poivre or Diane sauce or Café de Paris butter
Mixed bean and vegetable fricassee wrapped in crispy filo pastry parcel 13.50
with roasted vine ripe tomatoes and a Café de Paris butter sauce
Baked portobello mushroom filled with spring vegetable risotto 13.00
with grilled aubergine “schnitzel”, and salsa verde
Dessert
Sticky toffee pudding 6.50
With rum & raisin ice cream
Warm apricot and frangipane tart 6.50
with ginger beer and black pepper sorbet and pineapple dressing
Rum babas with coffee and maple syrup 6.50
served with rum and raisin ice cream
Flourless chocolate and hazelnut amaretto cake 6.50 garnished with a caramel pecan and sultana syrup served with white chocolate and cream cheese sorbet
Caledonian cream chessecake 6.50
with nutmeg ice cream and raspberry compote
Trio of homemade ice creams or sorbets 6.00
Strathdon blue, Morangie brie, Crowdie, Ullapool Smoked cheddar 8.50
and Isle of Mull Cheddar served with homemade oatcakes, celery
Dessert Wines
CASA SILVA, Late Harvest Semillon Gewurztraminer, 2009 Cosecha Valley, £6.50 125ml £13.00 250ml
CERAVOLO, Shiraz, 2006 £12.00 125ml £24.00 250ml Adelaide Plains, South Australia
Selection of Fine Ports
Dow’s Ruby Port (50 ml) £2.50
Dow’s White Port (50 ml) £3.10
Graham’s Vintage, 2000 (50 ml) £9.00
Taylor’s Vintage, 1997 (50 ml) £13.50
Smith Woodhouse LBV, 1999 (50 ml) £5.00
Noval Tawny Port 10 year old (50 ml) £5.00
Noval Tawny Port 20 year old (50 ml) £8.00
Dow’s Dry White Port (50 ml) £4.00
