Hogmanay Menu 2019

3 Courses £39.95

Supplement – S   |   Gluten Free – gf   |   Vegetarian – v

 

Starters

Traditional scotch broth with an Isle of Mull scone 

Seared scallops served with root puree, crispy kale and herb oil 

Glen wyvis gin cured salmon, pickled cucumber and lemon emulsion 

Highland game terrine, winter fruit chutney with toasted ciabatta bread 

Beetroot carpaccio with goat’s cheese mouse, candied walnuts and aged balsamic 

 

Mains

Slow braised beef cheeks, celeriac puree with creamy mashed potatoes, parsnip crisps and a red wine jus

Seared venison steak, sticky sweet red cabbage, fondant potato, juniper berry jus with Parma ham crisp 

Pork fillet, sauted butternut squash and spinach, pomme anna with a cider velouté 

Grilled seabass served with toasted bulgur wheat, tomato caper and herb salsa, beurre blanc sauce 

Pan seared turbot, braised fennel, samphire grass finished with a rich bisque 

Wild mushroom and truffle risotto topped with buttered asparagus spears and a parmesan wafer

 

Desserts

Zesty lemon posset with fresh raspberries and cardamom shortbread

Marbled chocolate terrine with vanilla Chantilly and honeycomb 

Bramley apple and cinnamon Charlotte with a warm anglaise and caramel tuile 

Lychee bavaroir, passia fruit jelly, coconut sorbet, exotic fruit salsa 

Selection of highland cheeses quince jelly, grapes, celery and oatcakes 

Selection of locally made ice creams and sorbets 

 

Allergy Notice:

If you require any information regarding allergens please ask a member of staff.

Supplement – S   |   Gluten Free – gf   |   Vegetarian – v