Festive Private Dining Menu
Orkney Crab and Cucumber Tian served on Little Gem Lettuce with a Lemon and Chive Dressing and a Pickled Cucumber Salad
Gravalax of Salmon, Herb Salad with Lemon & Mustard Dressing served with Wholemeal Bread & Salted Butter
Smoked Duck Breast Salad with Walnuts, Cranberries & Raspberry Vinaigrette
3 Loch Fyne Oysters with Lemon, Shallot Vinaigrette served with a Bloody Marie Shot
Cream of Wild Mushroom Soup with Truffle Oil served with Toasted Brioche
Puy Lentil, Roasted Parsnip & Walnuts with Wild Rocket Salad
Breast of Wood Pigeon with Woodland Mushrooms, Balsamic & Chocolate Reduction.
Honey and Five Spiced Duck Breast with Citrus crushed Potato, Baby Vegetables and Cherry jus.
Beef Wellington, Potato Rosti, sautéed Wild Mushrooms with Truffle and pickled Walnut Sauce.
Roast Loin of Venison, Daupinoise Potatoes, Poached Pear, Sloe Gin and Cranberry Glaze.
Hot Smoked Salmon with tender stem Broccoli, Herbed Potatoes, and Citrus Dressing
Roast free range Turkey breast with Chestnut Stuffing and Sage infused pan gravy served with Chateau Potato and Mulled Wine Cabbage
Vegetarian Main Courses
Tarte Tatin of Caramelized Banana Shallots with Herb salad, Honey and Tarragon dressing
Baked Goats Cheese, with Hazelnut Crust and Balsamic Onions with a Wild Rocket Salad
Rhubarb and Ginger Bread Crème Brulee with Brandy Snap Biscuit
Whisky laced Sticky Toffee Pudding with Chantilly Cream and Pecan Praline
Glayva Chocolate Tart with Cherry Compote and Mascarpone Cream
Traditional Christmas Pudding with Brandy Custard
Selection of Scottish & Continental Cheeses, served with Oatmeal Biscuits, Quince Jelly, Grapes & Walnut
Coffee with Handmade Shortbread and Scottish Tablet
Digestive after dinner Coffee with handmade Tablet and miniature Highlander Shortbread
Coffee with Handmade Petite Fours
Digestive after dinner Coffee with handmade miniature petite fours, Financiers, Tartlets, French Macarons, Tuille Biscuits