Chef Garry’s Winter Dinner Menu 2010
Appetiser £
Highland vegetable chowder 4.95
garnished with toasted oatmeal and blackened chicken or vegetables
Roasted red pepper and crab soup 5.50
garnished with goats cheese crostini
Rocket, mulled pear, caramelised onion and blue cheese salad 6.00
garnished with rocket pesto and pine nuts
Oven roasted aubergine with fresh rosemary, mozzarella and black olives 6.25
garnished with crispy pancetta and an anchovy and Worchester dressing
Rabbit, butternut and smoked garlic risotto 6.95
garnished with chef’s aubergine caviar
Warm salad of black pudding, smoked gammon and caramelised pineapple 6.50
drizzled with red onion marmalade dressing
Baked haggis, neeps and potato bridie 5.50
served with a whole grain mustard and onion sauce
Main Course
Sautéed butternut squash and red pesto gnocchi 11.00
with butter beans, brie and leek cappuccino
King Prawn or roasted vegetable linguini 16.50
Chef’s homemade linguini pasta laced with king prawns and Speck ham
topped with a poached egg and bound with a spinach and chorizo dressing
Seared Scottish scallops 19.50
with smoked pork belly black pudding and pea puree
Breast of free-range organic chicken 16.00
rubbed with salt and chilli then roasted and served with a crispy sweet corn
and camembert pancake, creamy chicken jus and matchstick potatoes
Roast loin of marinated pork 17.00
with potato and cabbage risotto, sweet potato fondant and a apple cider sauce
Game casserole 19.00
with tender pieces of local game cooked in a blackberry and game jus
with mushrooms, button onions and puffy pastry
Sirloin steak served with sautéed mushrooms and onions with french fries 22.00
served plain or with an Au poivre, Diane sauce or Café de Paris butter
Dessert
Honey and vanilla crème brulee 6.00
served with lemon biscuits
Warm pear and Bakewell pudding 6.00
with a light nougatine custard sauce
Baked bread and butter pudding (15 minutes in the oven) 6.00
laced with Drambuie baked then served with tutti fruitti ice cream
Chocolate, mascarpone and clementine trifle 6.00
with Amaretto cream
Chocolate, crystalised orange and maple syrup tart 6.00
with roasted pecan ice cream
Trio of homemade ice creams or sorbets 6.00
with homemade chocolate garnish
Selection of cheese served with oatcakes, celery and chef’s homemade jelly 8.50
Dessert Wines
125ml 250ml
LA GOURGEONNE, Muscat de Beaumes de Venise, 2006 £5.80
Vaucluse, France
LA PERCEPTORIE, Maury, 2006 £7.00
Aurélie, Côtes du Roussillon, France
Selection of Fine Ports
Dow’s Ruby Port (50 ml) £2.50
Dow’s White Port (50 ml) £3.10
Ferreira LBV, 2000 (50 ml) £3.00
Taylor’s Vintage, 1997 (50 ml) £13.50
Graham’s Quita dos Malvedos, 1998 (50 ml) £7.20
Blandy’s Duke of Sussex Madeira (50 ml) £3.10