Christmas Menus


Arrival Date:

Departure Date:



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

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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

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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

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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

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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

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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

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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

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Smoked bacon and lentil broth topped with herb tortellini

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Cherry brandy sorbet served with caramelised citrus zest

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Roast breast of goose glazed with five spice honey, accompanied by salsify, caramelised celeriac, chateau potatoes and carrot sauterne sauce

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White chocolate bavarois complemented with tangy plum chutney
and a biscotti biscuit

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Coffee and homemade chocolates