TABLE D'HÔTE DINNER SAMPLE MENU
Smoked Salmon Risotto
with Lemon and Dill
Black Pudding, Avocado and Blue Cheese
with a Honey Glaze
A Duo of Seasonal Melon with Poached Kumquats
finished with Creme Fraiche
Artichoke and Gribiche Salad
dressed with Virgin Olive Oil
o0o
INTERMEDIATE
A Duo of Homemade Sorbets
Freshly Prepared Soup of the Day
with Fresh Breads
TABLE D’HÔTE DINNER MENU
MAIN COURSES
Steamed Halibut with Fresh Asparagus
and an Orange Butter Sauce
A Duo of Pheasant and Gressingham Duck
set around a Peach and Brandy Glaze with a
Redcurrant and Rosemary Garnish
Roast Sirloin of Aberdeen Angus Beef
with a Green Peppercorn and Brandy Cream Jus
Marinated Oriental Chicken
served with Egg Noodles
Filo Tart with Goats Cheese, Red Pepper
and Sundried Tomatoes with a Pesto Dressing
Chef’s Special - £4.95 extra
A Duo of Perthshire Venison and
Aberdeen Angus Beef Fillet
set on a Port and Pickled Walnut Jus
with Winter Vegetables
All above served with Selection
of Vegetables and Potatoes