Graduation Menu 2010

Soup of the Day

Toasted Brioche Topped with Asparagus & Truffled Parmesan Glaze

Confit Duck & Toasted Pistachio Nut Terrine, Caramelised Red Onion Chutney & Heather Honey Dressing

Tartlet of Smoked Haddock & Leek Served with Shallot & Caper Vinaigrette

Roast Chicken Ballotine, Lemon Crushed Potatoes, Tender Stem Broccoli & a Tarragon Cream Sauce

Pithivier of Wild Mushrooms, Celeriac & Asparagus, Truffled Pea Puree & a Melange of Summer Vegetables

Pan Fried Fillet of Sea Bass, Braised Fennel, Saffron Mash & Herb Beurre Blanc

Chargrilled Rump of Orkney Gold Beef Served with a Salad of Rocket, Sun Blushed Tomatoes, Pickled Mushrooms & New Potatoes Finished with Café De Paris Butter

Selection of Sorbet with Scottish Raspberries

Steamed Carrot & Ginger Pudding, Vanilla Ice Cream & Spiced Ginger Sauce

Selected Cheese & Biscuits Served with Grapes & Celery

Milk Chocolate Crumble Cream Served with Clotted Cream Ice Cream & Mint Syrup