Festive Menus
 Christmas Party Menu Roast pumpkin soup served with pumpkin seed crème fraiche Potted Atlantic prawns accompanied by homemade toasted brioche and tomato chutney Tian of confit duck set on celeriac and thyme compote with Drambuie jus Tartlet of leek and confit potato presented with ricotta cheese and olive salad, finished with basil pesto *** Roast breast of turkey with onion and sage stuffing, accompanied by roast potatoes, bacon scrolls, cranberry compote, bread sauce and light turkey jus Poached fillet of smoked haddock presented on sautéed spinach, topped with a poached egg and hollandaise sauce Oven roasted rack of Border lamb set on braised red cabbage with port wine sauce Tempura of baby vegetables complemented with coriander noodles and sweet chilli salsa *** Traditional Christmas pudding served with brandy sauce Iced baileys parfait complemented with caramelised hazelnuts and bitter berry coulis Syrup sponge pudding topped with butterscotch sauce and vanilla custard Selection of Scottish cheeses served with homemade chutney, selection of biscuits, oatcakes and fruits *** Coffee and homemade fudge Christmas Day Lunch Minestrone soup served with garlic ciabatta Scottish smoked salmon parcel filled with avocado mousse, garnished with dressed frisee leaves Tartlet of gorgonzola and leek resting on wilted spinach, with walnut and sesame oil dressing Game terrine 'en croûte' presented on caramelised red onion compote, drizzled with shallot split dressing *** Roast breast of turkey with onion and sage stuffing, presented with chipolata sausages, bacon scrolls, roast potatoes, panache of vegetables, cranberry sauce, bread sauce and light turkey jus Fillet of halibut presented on crab risotto with baby fennel, finished with shellfish bisque Pan fried rump steak set on marquise potatoes with sautéed winter greens and smoked bacon sauce Herb polenta gateau filled with char grilled artichokes and wild mushroom compote accompanied by braised baby leeks and black olive tapenade *** Traditional Christmas pudding finished with brandy sauce Warm chocolate fondant presented with greek yoghurt ice cream and warm chocolate sauce Iced baileys parfait served with caramelised hazelnuts and coffee scented anglaise Selection of Scottish farmhouse cheeses served with quince paste and cheese biscuits *** Coffee and mince pies Hogmanay Dinner (An alternative vegetarian menu is available) Paupiette of lemon sole filled with salmon and dill mousse, set on aubergine caviar, finished with white wine and vanilla froth *** Smoked bacon and lentil broth topped with herb tortellini *** Cherry brandy sorbet served with caramelised citrus zest *** Roast breast of goose glazed with five spice honey, accompanied by salsify, caramelised celeriac, chateau potatoes and carrot sauterne sauce *** White chocolate bavarois complemented with tangy plum chutney and a biscotti biscuit *** Coffee and homemade chocolates |
