Festive Menu 2010 DINNER

Provencal Vegetable Terrine, Carrot & Ginger Chutney & Olive Tapinade

Seared Pigeon Breast with Toasted Pinenut & Rocket Salad Sloe Berry & Pear Dressing

Potato & Leek Soup with Bacon Dust

Potted Duck Liver Parfait with Spiced Blackberry Compote & Toasted Brioche

Scallop & Creamed Leek Tart with a Tomato Beurre Blanc

Roast Turkey Served with Pinenut & Apricot Stuffing & All the Trimmings

Salmon Fillet Stuffed with Sole & Watercress Mousse Wrapped in Nori, Spaghetti Vegetables, Crushed Potatoes & Citrus Sauce

6oz Fillet of Beef, Potato Rosti, Onion Rings, Asparagus & Parma Ham Served with Truffled Mushroom Jus

Pithivier of wild Mushrooms & Brie, Lentil Ragout & a Leek & Celeriac Crumble

Trio of Pork, Braised Cheek, Ham Hough Risotto Cake, Chargrilled Medallion, Apple Compote & Braised Red Cabbage

Selection of Cheeses Served with Quince, Grapes & Oatcakes

Chocolate Chip Bread & Butter Pudding with Clotted Cream Ice Cream

Christmas Pudding Cointreau Glazed Clementines & Sauce Anglaise

Black Forest Gateaux

Lemon Meringue Tart, Vanilla Syrup with Pistachio & Praline Ice Cream

We do not use genetically modified ingredients and wherever possible search out the finest Scottish and British organic seasonal produce. Should you suffer any food allergies please advise your server prior to ordering.