SAMPLE DINNER MENU

Arbroath Smokie, Leek & Basil Fish Cake on Wilted Spinach with Caper Salsa

Roast Aubergine & Goats Cheese Pate with Apricot & Walnut Soda Bread

Warm Salad of Black Pudding & Raspberry with Balsamic & Rhubarb Vinaigrette

Cream of Spinach, Potato, Garden Pea & Tarragon Soup

Asparagus & Parmesan baked in Puff Pastry with Rockette Salad andHoney & Black Pepper Mayonnaise

Baked Salmon and Sea bass with King Scallop on Chive Mashed Potato with Green Grape & Saffron Hollandaise

Pan-Fried Supreme of Corn-Fed Chicken with Sauted Sweet Potato & Red Onion,Ratatouille Vegetables and Tomato & Coriander Dressing

Seared Fillet of Lamb centred with Lemon, Garlic & Pine Nuts wrapped in Parma Ham onPesto Risotto

Asian-Spiced Broccoli & Almond Pancake with Cardamom Rice and a Mild Curried Coconut & Mango Sauce

Char grilled Sirloin of local Aberdeen Angus crowned with Confit of Shallots and Pink Peppercorn & Brandy Café Crème, served with Homemade Chunky Chips

Prime Fillet of Char grilled Aberdeen Angus served as above

Orange & Dark Chocolate Tart with Fresh Raspberry Compote

Strawberry Mille Feuille
(Baked layers of Puff Pastry layered with Fresh Strawberries & Cream and laced with a Strawberry & Kirsch Essence)

Iced Terrine of Baileys & Orange Parfait

‘A Little Taste of Eat on the Green’ “Highly recommended”
(Lemon Syllabub; Sticky Toffee Pudding; Mixed Berry Pavalova; Tablet Ice Cream)

Selection of Cheeses served with Dried Fruit & Nuts

Honey Roast Duck Breast with Mango Salsa and Raspberry Vinaigrette

Cream of Courgette & Fennel Soup

Selection of Seafish Appetisers with a Cucumber & Dill Vinaigrette
(Prawn & Melon Cocktail; Oak Smoked Salmon; Peppered Mackerel; Thai Smoked Haddock Fishcake)

Goats Cheese, Red Pepper & Basil Puff Pastry Tart with Red Onion & Beetroot Chutney

Hot Terrine of Black Pudding, Sweet Chilli & Pistachio Nut with Tossed Leaf Salad and Balsamic Dressing

Chargrilled Strips of local Aberdeen Angus Sirloin with Roasted Mediterranean Vegetables under glazed Hollandaise and served with Homemade Chunky Chips

Steamed Seabass Fillets on Chive Mash & Wok Fried Greens with an Orange & Chardonnay Cream

Pan Fried Supreme of Chicken centred with Spinach, & Apricots with Moroccan Cous Cous and a Red Pepper Sauce

Herb Crusted Loin of Lamb served with Pan Fried Dauphinoise Potato, Braised Red Cabbage and Port & Juniper Jus

Mini Roast Vegetable Tart, Leek, Herb & Parmesan Risotto andBaked Mushroom with Curried Lentils, Cauliflower & Chickpeas

‘A Little Taste of Eat on the Green’
(Sticky Toffee Pudding; Fresh Fruit Salad; Strawberry Pavlova;
Brandy Snap Basket & White Chcolate Ice Cream)

Rich Dark Chocolate Fondant served with Baileys Ice Cream

Timbale of Vanilla & Drambuie Pannacotta with Fresh Fruits and a Passion Fruit Essence

Banana & Toffee Shortbread over a Raspberry Coulis

A Selection of Cheeses served with Chutney and Dried Fruit & Nuts