MENU SELECTOR 

STARTERS
Choice of three starters £5.00

SOUP OF THE DAY click here for your choices

SEAFOOD

COLD

· ARBROATH SMOKIE MOUSSE
· HOME CURED SALMON WITH LIME AND CORIANDER
· HOME CURED SALMON WITH MALT WHISKY AND VANILLA
· HOME SMOKE-ROAST SALMON SALAD WITH OVEN-DRIED CHERRY TOMATOES AND LIME DRESSING
· MINI SEAFOOD PLATTER (CHOOSE FROM YOUR FAVOURITES) WITH SALAD AND HOME-MADE WHEATEN BREAD
· SALMON AND ASPARAGUS TERRINE  WITH DILL HOLLANDAISE
· SEAFOOD TERRINE WITH A ROASTED GARLIC AND ORANGE GLAZE
· SMOKED SALMON AND GREEN PEPPERCORN MOUSSE WITH LEMON OATCAKES AND LAMBS LEAF SALAD
· SMOKED HADDOCK FISHCAKES WITH CREAMED LEEKS
· SMOKED SALMON AND HOME-MADE IRISH WHEATEN BREAD
· SMOKED SALMON CAKES WITH TOMATO AND ROASTED PEPPER CHUTNEY
· SMOKED SALMON PILLOW ON DRESSED LEAVES
· SMOKED TROUT WITH DILL BLINIS AND HORSERADISH CREAM


HOT


· CRAB AND BASIL BEIGNETS (CHOU PASTRY FRITTERS)
· CRAB TART WITH WHITE WINE CREAM
· FRESH WEST COAST LANGOUSTINES WITH GARLIC BUTTER
· NICOISE SALAD (FRESH TUNA TOSSED WITH CRISP LETTUCE, QUAILS EGGS AND NEW POTATOES WITH GREEN BEANS AND HOUSE DRESSING
· SEAFOOD RISOTTO WITH A PESTO MARIE ROSE
· SOLE AND SMOKED SALMON MOUSSELINE WITH TARRAGON HOLLANDAISE
· STEAMED ROPE MUSSELS WITH THAI SPICED BROTH
· STEAMED ROPE MUSSELS WITH WHITE WINE CREAM AND GARLIC
· THAI SPICED CRAB CAKES WITH SWEET CHILLI SAUCE
· WARM SALAD OF QUEEN SCALLOPS AND CRISPY BACON WITH A GARLIC AND LEMON BUTTER

VEGETARIAN

COLD

· ASPARAGUS SPEARS WITH PARMESAN SHAVINGS AND BALSAMIC DRESSING
· AVOCADO, WALNUT AND STILTON SALAD WITH CARAMELISED ONION DRESSING
· BLUE CHEESE BRULEE WITH HOME-MADE OATCAKES
· CELERIAC MOUSSE WITH ROASTED TURNED VEGETABLES
· GREEK SALAD
· ICED MELON AND STRAWBERRY TERRINE
· NEST OF MELON WITH WILD BERRY SORBET
· ROASTED VEGETABLE SALAD
· ROASTED VEGETABLE TERRINE WITH A GREEN TOMATO CHUTNEY
· TOMATO, BASIL AND MOZZARELLA SALAD




MENU SELECTOR

STARTERS
VEGETARIAN
HOT

· AVOCADO AND BLUE CHEESE FRITATTA ( IT'S LIKE A LITTLE OMELETTE)
· BATTERED BUTTON MUSHROOMS WITH GARLIC AND HERB MAYONNAISE
· COURGETTE AND DILL FRITTERS
· FRICASSEE OF WILD MUSHROOMS IN A PARMESAN BASKET
· GOAT'S CHEESE TARTLET WITH CARAMELISED ONIONS ON A ROCKET SALAD
· HOME-MADE RISOTTO CAKES WITH ROASTED PEPPER RELISH 
· MOCK HAGGIS CROQUETTES WITH MEDITERRANEAN VEGETABLE CHUTNEY
· PEAR AND STILTON FILO PARCEL ON DRESSED LEAVES
· SPANISH OMELETTE (WITH POTATO AND CHERRY TOMATOES)
· VEGETABLE TEMPURA (FRIED IN SPICY BATTER) WITH A SOY AND CHILLI DRESSING
· WARM ASPARAGUS SPEARS WITH HOLLANDAISE
· WARM SALAD OF MARINADED MUSHROOMS
· WARM SALAD OF GOAT'S CHEESE TOPPED WITH PINE KERNELS ON A DRESSED ROCKET SALAD
· WILD MUSHROOM CHOU BUN

OTHERS
COLD

· CARPACCIO OF VENISON WITH BRAMBLE-GLAZED SHALLOTS
· CHICKEN AND APRICOT TERRINE WITH ROASTED VEGETABLE CHUTNEY
· CHICKEN AND ASPARAGUS TERRINE WITH GARDEN HERB MAYONNAISE
· CHICKEN LIVER PARFAIT WITH MELBA TOAST
· FARMHOUSE PATE WITH OATCAKES
· GUINEA FOWL AND CHERRY TERRINE WITH KUMQUAT MARMALADE
· GUINEA FOWL AND ROASTED GARLIC TERRINE WITH TROPICAL FRUIT CHUTNEY
· PHEASANT TERRINE WITH TOMATO AND CRANBERRY CHUTNEY
· PRESSED GAME TERRINE WITH JUNIPER AND SULTANA CHUTNEY
· SMOKED CHICKEN AND CHERRY TOMATO SALAD WITH CREAM CHEESE DRESSING
· SMOKED CHICKEN AND MANGO SALAD
· SMOKED MEAT PLATTER WITH BALSAMIC AND BERRY GLAZE
· SMOKED VENISON SALAD WITH REDCURRANT DRESSING
· SPICY DUCK PANCAKE WITH PLUM SAUCE
· WILD BOAR TERRINE WITH APPLE AND CIDER CHUTNEY
· WILD GAME PATE WITH REDCURRANT JELLY AND OATCAKES

HOT

· BABY HAGGIS ON A BED OF BASHED NEEPS
· BANANA AND BACON TOASTED BRIOCHE MUFFIN WITH MAPLE SYRUP
· BLACK PUDDING AND PARMA HAM CHOU FRITTERS
· DUO OF BLACK PUDDING AND APPLE FRITTERS WITH MAPLE SYRUP
· HAGGIS FRITTERS WITH A WHISKY AND CHIVE CREAM
· HAGGIS NEEPS AND TATTIES
· PAN FRIED WOOD-PIGEON BREAST ON A GARLIC POTATO SCONE WITH A SHITAKE MUSHROOM AND SHALLOT JUS
· PHEASANT AND PRUNE SAUSAGE WITH A KUMQUAT MARMALADE JUS
· SATAY CHICKEN SKEWERS ON A BED OF STIR-FRIED NOODLES
· SESAME FLAVOURED CHICKEN GOUJONS
· SPICED PORK PUFFS SERVED WITH RAITA
· THAI MARINADED CHICKEN FILLETS ON A BED OF STEAMED SESAME VEGETABLES
· TOWER OF SCOTTISH PUDDINGS TOPPED WITH RED ONION MARMALADE
· WARM BACON AND PISTACHIO NUT SALAD WITH MAPLE SYRUP DRESSING


MENU SELECTOR

MAIN COURSES

Choice of three of the following options plus standard vegetable accompaniment £10.00

POULTRY

· BREAST OF CORN-FED CHICKEN NESTLING ON A BED OF BLACK PUDDING WITH A DELICATE WARMED PEACH CHUTNEY
· BREAST OF SCOTTISH CHICKEN, STUFFED WITH A PORK AND LEEK FORCEMEAT, ON A POOL OF WHITE WINE AND MUSHROOM CREAM 
· CORN-FED CHICKEN SUPREME WITH A SWEET PEPPER STUFFING WITH A MARSALLA AND BASIL JUS
· CORN-FED CHICKEN SUPREME, SLOW COOKED IN MADEIRA, BACON AND SHALLOT GRAVY
· MOROCCAN SPICED CHICKEN BROCHETTE, SLOW ROASTED WITH FRESH APRICOTS ON A CINNAMON COUSCOUS
· PINWHEELS OF CHICKEN WITH HAGGIS, ON A BED OF CLAPSHOT SERVED WITH A WHISKY AND CHIVE CREAM
· PINWHEELS OF TURKEY BREAST WITH ROASTED VEGETABLE STUFFING ON  BUTTERBEAN MASH DRESSED WITH FRESH PESTO
· SUPREME OF SCOTTISH CHICKEN STUFFED WITH A BLACK PUDDING MOUSSE, WRAPPED IN BACON AND SERVED WITH A WHISKY AND SHALLOT CREAM
· SUPREME OF SCOTTISH CHICKEN STUFFED WITH AN AVOCADO MOUSSE, WRAPPED IN PARMA HAM WITH A TOMATO AND GARLIC CREAM
· SUPREME OF SCOTTISH CHICKEN STUFFED WITH FRESH ASPARAGUS WITH A RICH BUTTER AND TARRAGON CREAM


BEEF, LAMB AND PORK

· BRAISED BEEF STEAK IN A RED WINE AND SHALLOT GRAVY
· CHARGRILLED PORK LOIN STEAK, RUBBED WITH CAJUN SPICES AND HONEY ON A BED OF SWEET POTATO WIT A GREEN TOMATO SALSA
· ESCALLOPES OF PORK LAYERED WITH PEACH CHUTNEY WITH A PEACH SCHNAPPS JUS
· ESCALLOPES OF PORK PAN FRIED WITH A CIDER AND MUSTARD CREAM
· FILLET OF PORK WITH A PRUNE AND OATMEAL STUFFING
· MEDALLIONS OF PORK ON A GRALIC MASH ON A POOL OF GRAIN MUSTARD CREAM
· MOROCCAN LAMB SHANK, TRADITIONALLY COOKED  WITH FRUITS AND SPICES
· PAN FRIED RIB-EYE STEAK WITH PEPPERCORN AND BRANDY CREAM
· PORK LOIN STUFFED WITH A GARDEN HERB, SHALLOT AND GARLIC PASTE, SERVED WITH A TOMATO AND ONION COMPOTE
· ROAST LEG OF LAMB WITH APRICOT AND WALNUT STUFFING
· ROAST SIRLOIN OF BEEF WITH DIANE SAUCE
· ROAST SIRLOIN OF BEEF WITH YORKSHIRE PUDDING AND GRAVY

VEGETARIAN

· SWEET POTATO CASSEROLE SERVED WITH WILD RICE
· AUBERGINE FRITTER STACK WITH SPICED FRUIT CHUTNEY
· AUBERGINE STACK, CHARGRILLED WITH MOZZARELLA CHEESE AND A PETITE RATATOUILLE DRIZZLED WITH BALSAMIC GLAZE
· AUBERGINE TIMBALE FILLED WITH VEGETABLE RISOTTO ON A POOL OF TOMATO COULIS
· BAKED PLUM TOMATOES FILLED WITH BEETROOT PILAFF AND GINGER OIL
· BROCCOLI, MUSHROOM AND BRIE CREPE
· BUTTER BEAN FRITTERS WITH RED ONION AND TOMATO CHUTNEY
· FRESH TAGLIATELLI TOSSED WITH WILD MUSHROOMS AND MASCARPONE
· GOAT'S CHEESE, RED ONION AND CHERRY TOMATO TART
· LENTIL AND NUT ROAST WITH A REDCURRANT COMPOTE
MENU SELECTOR
MAIN COURSES

VEGETARIAN

· MALAYSIAN POTATO, CAULIFLOWER AND SPINACH CURRY
· MEDITERANEAN VEGETABLE PARCEL
· SHALLOT AND PLUM TOMATO TARTE TATIN
· WILD MUSHROOM AND ROASTED GARLIC RISOTTO
· WILD MUSHROOM STROGANOFF

SEAFOOD

· BAKED FILLET OF SALMON WITH A BRANDY AND PINK PEPPERCORN CREAM
· BAKED SALMON FILLET IN WHISKY HONEY AND CREAM
· CORONETS OF SOLE FILLED WITH A HOT ASPARAGUS MOUSSE WITH A WHITE WINE CREAM
· CORONETS OF SOLE FILLED WITH SUN-DRIED TOMATOES AND ROASTED PEPPERS, SERVED WITH FRESH PESTO
· CORONETS OF SOLE STUFFED WITH PRAWN AND PINEAPPLE SERVED WITH HOLLANDAISE
· PAN FRIED FILLET OF SALMON ON A WILD MUSHROOM RISOTTO WITH FRESH PESTO
· POACHED FILLET OF SALMON WITH A DUET OF LEMON BUTTER AND PINK CHAMPAGNE CREAM
· SALMON ESCALLOPES IN A SWEET SOY MARINADE, PAN FRIED AND SET ON A BED OF STIR-FRIED VEGETABLES
· SEAFOOD RISOTTO WITH A DUET OF BASIL OIL AND TOMATO CREAM


Choice of three of the following options plus standard vegetables £15.00

BEEF, VENISON AND LAMB

· INDIVIDUAL BEEF WELLINGTON WITH A RED WINE AND SHALLOT GRAVY
· LOIN OF LAMB PAN FRIED WITH A CAJUN CRUST RESTING ON A SWEETCORN SALSA
· LOIN OF LAMB ON A BED OF SPRING ONION MASH WITH A BRANDY AND GREEN PEPPERCORN CREAM
· LOIN OF LAMB ON BRAISED CABBAGE AND BACON WITH A GUINNESS GRAVY
· LOIN OF LAMB STUFFED WITH BLACK PUDDING WITH A WARMED RHUBARB CHUTNEY
· LOIN OF VENISON ON A BARLEY RISOTTO WITH A PORT WINE AND JUNIPER JUS
· MEDALLIONS OF BEEF FILLET LAYERED WITH BLACK PUDDING AND GOAT'S CHEESE WITH A BALSAMIC GLAZE
· MEDALLIONS OF BEEF FILLET WRAPPED IN PARMA HAM WITH GLAZED SHALLOTS AND BABY ROAST POTATOES
· PAN FRIED LOIN OF VENISON ON A BEETROOT RELISH WITH A ROSEMARY JUS
· PEPPERED MEDALLIONS OF LAMB WITH GLAZED SHALLOTS
· ROAST HAUNCH OF VENISON CARVED ONTO A BRAMBLE AND THYME JAM WITH A RED WINE JUS

SEAFOOD

· PAN FRIED SEA-BREAM ON SWEET POTATO MASH WITH SALSA VERDE
· FILLET OF COD WRAPPED IN BASIL, BAKED WITH  LEMON OLIVE OIL
· BAKED FILLET OF COD TOPPED WITH A HERB CRUST ON A POOL OF TOMATO COULIS
· TIMBALE OF SOLE FILLED WITH A TROUT MOUSSELINE SERVED WITH A WHITE WINE AND CHIVE CREAM
· FILLET OF COD TOPPED WITH WELSH RAREBIT WITH A TOMATO CHUTNEY
· DUET OF SALMON AND COD, LIGHTLY STEAMED WITH LEMON AND DILL BUTTER SAUCE
· PAN FRIED RED MULLET ON STICKY COCONUT RICE WITH A THAI CHILLI BROTH
· GRILLED WHOLE DOVER SOLE WITH LEMON BUTTER
MENU SELECTOR
MAIN COURSES

SEAFOOD

· STEAMED CORONETS OF SOLE STUFFED WITH WEST COAST CRAB ON A BED OF SPINACH PUREE
· SEAFOOD PAELLA, MADE TO AN AUTHENTIC SPANISH RECIPE
· WARM SALAD OF SCALLOPS WITH CRISPY PANCETTA AND GARLIC BUTTER
· PAN FRIED SCALLOPS IN LEMON BUTTER
· FILLET OF MONKFISH WRAPPED IN PARMA HAM, PAN FRIED WITH A PLUM TOMATO COMPOTE
· COLD SEAFOOD PLATTER, A SELECTION OF YOUR CHOOSING


POULTRY

· NEW WORLD DUCK A L'ORANGE, ROAST DUCK BREAST ON A BED OF MASHED SWEET POTATO WITH A MAPLE AND ORANGE GLAZE
·  PAN FRIED BREAST OF DUCK, CARVED ONTO A BRAMBLE COMPOTE WITH A RED WINE JUS
· ROAST DUCK BREAST ON BRAISED RED CABBAGE WITH A DAMSON JUS
· ROAST GUINEA FOWL SUPREME ON A FRIED POLENTA CAKE WITH A SUN-DRIED TOMATO BUTTER
· TRADITIONAL DUCK A L'ORANGE, WHOLE DUCK ROASTED WITH AN ORANGE AND COINTREAU GLAZE
· WHOLE ROAST POUSSIN STUFFED WITH LAVENDER AND LEMON ON A RIESLING GRAVY


VEGETABLES

STANDARD CHOICE: CHOOSE TWO FROM THE FOLLOWING

·STEAMED CARROTS		·STEAMED BROCCOLI		·MASHED TURNIP 			

·CAULIFLOWER			·GREEN BEANS			·MANGE TOUT

or have a mix of all these vegetables
plus either boiled new potatoes or roast potatoes


SPECIAL OPTIONS: CHOOSE TWO VEG AND TWO POTATO FOR AN UPGRADE OF £1.50

·MAPLE ROAST SWEET POTATO	·HONEY ROAST CARROTS	·CAULIFLOWER CHEESE

·DEEP FRIED CAULIFLOWER		·BRAISED CABBAGE AND BACON	·ROASTED PARSNIPS

PLUS ANY TWO POTATOES

·NEW BOILED			·HERBED ROAST		·FONDANT			·DUCHESS		

·PARMESAN AND CHEDDAR MASH	·DAUPHINOISE(GRATIN)	·CHILLI AND ROSEMARY ROAST

·OLIVE OIL ROASTS		·CRISP ROSTI		·CHAMP(SPRING ONION MASH)

DESSERT MENU

Just a sample of what we can do, of course feel free to suggest anything you would like.This format is for ease of calculation,
we can accomodate any budget by individually pricing any item. We can also adapt to deal with special dietary needs.
For you ease you can print out this page and use as a handy order form!