Menu Selection

Avocado, Prawns and Pancetta
Cream of Mushroom Soup
Leek and Potato Soup
Carrot and Parsnip Soup
Broccoli and Cream Cheese Soup
Avocado, Melon and Tomato drizzled with an Italian Dressing
Smooth Chicken Liver Pate with a Cumberland Sauce
Smoked Salmon Pate served with Melba Toast
“Hot Smoked” Salmon served cold on a bed of Salad with Avocado and Mango
Portabella Mushroom with Goat’s Cheese and Streaky Bacon

*****

Cider Baked Ham served with a Cumberland Sauce
Chicken Breast stuffed with locally bred Haggis
Chicken Breasts cooked in Madeira, Mushrooms and Cream
Highland Venison Casseroled in Red Wine, Red Currant Jelly and Bacon
Aberdeen Angus Steak and Ale Pie
A Tower of Haggis, Neeps and Tatties served with a Timbale of Whisky
Lamb Fillets cooked with Red Wine and Apricots
Medallions of Rump Steak braised in Guinness with Spring Vegetables
Boeuf Bourgignon
Fillet of Scottish Salmon served with Hollandaise Sauce
Luxury Fish Medley (Haddock, Smoked Haddock, Salmon and Prawns)
Lemon Sole stuffed with Chestnut Mushrooms with a Tobermory Cheese Sauce
Pan Fried Halibut on bed of Leeks and Pancetta with an Orange and Red Pepper Coulis
Gressingham Duck Breast with a Port and Plum sauce

*****

Pavlova with Fresh Fruit
Brioche Bread and Butter Pudding laced with Baileys Irish Cream
Chocolate Mousse
Chocolate Squidgy Log
Jam Tart
Sticky Toffee Pudding
Seasonal Fruit Crumble
Fresh Fruit Salad
Tarte Tatin
Apple Tart with Orkney Ice Cream
Summer Fruit Brulee
Queen of Puddings
Eve’s Pudding (Stewed Apples with a light sponge topping)
Biscuits and Cheese