Easter Break Menu

Duck & Fois Gras Rillette

Poached Plum, Hazelnut Praline, Micro Herbs

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Lightly Smoked Haddock & Leek Soup

Parmentier Potato’s, White Truffle

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Spicy Israeli Cous-Cous

Charred Courgette, Lemon & Ginger Dressing

 

Braised Scottish Beef Featherblade

Truffle & Spring Onion Mash, Wilted Kale, Port Jus

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Roasted Fillet of Sea Trout

Pomme Anna, Leek Chowder & Sugar Snap Fricasee

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3 Cheese & Wild Garlic Gnocchi

Wilted Greens, Porcini Cream

 

Dark Warm Chocolate Cake

Toasted Almond Ice-Cream, Berry Compote

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Warm Vanilla Rice Pudding

Poached Fruits, Orange Jelly

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Selection of Fine Scottish Cheese

Chutney, Damsel Biscuits

 Tea/Coffee Honeycomb Truffles