Sample Hotel Restaurant Menu - From £47.50 (current menu may vary) |
Starters |
Mains |
Desserts |
Ragout of West Coast Langoustines
with Tomato Concasse and Ginger
Beurre Blanc (£4.75 Supp) |
Assiette of Organic Lamb with Gratin
Potatoes, Provencal Vegetables and a
Lamb and Rosemary Jus |
Soufflé of Valhrona’s Manjari
Chocolate with Macallan and Chocolate
Sauce and Toasted Coconut Ice Cream |
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Roast Breast of Squab Pigeon with
Black Pudding, Saute Foie Gras and
Oven Roasted Tomatoes |
Roast Breast of Maize Fed Guinea Fowl
with Puy Lentils, Ballontine of Leg
and Calvados Cream
|
Iced Baileys Parfait with Coffee
Poached
Pear and Caramel Cage |
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|
Timbale of Roasted Vegetables
with
Goat’s
Cheese Crust and
Brown
Butter Vinaigrette |
Seared Troncon of Turbot on Crayfish
Colcannon with Steamed Spinach
and Mussel and Clam Broth |
Vanilla Crème Brulee Traced
with Roasted Pineapple and
Passion fruit Coulis
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| Roulade of Duck Confit with Wild
Mushrooms,
Spiced Plum Chutney
and Toasted Brioche |
Fillet of Aberdeen Angus Steak with
Anchovy
Butter, Fine Ratatouille and
Red Wine
and Truffle Jus (£6.95 Supp)
|
Apple and Cardamom Tart
with Crab
Apple Sorbet
and Crème Anglaise |
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|
Roast Hand Dived Scallops on
Braised
Leeks
with Shellfish Cream
and Red
Pepper Coulis (£4.75 Supp.) |
Selection of Scottish Cheese
with
Coarse Oatcakes |
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|
Cream of Butternut Squash Soup
Scented
with Tarragon and Ginger |
Freshly Ground Coffee
with Petits Fours |
