A warm welcome to Udny, we aim to offer you a
relaxing & enjoyable meal experience.
relaxing & enjoyable meal experience.
Wednesday, Thursday and Sunday 1800 to 2000
~~~ TO START ~~~
Little Taste of Eat on the Green
asparagus velouté, rabbit terrine, prawn & crab cocktail, tempura fishcake
Fishcake
tempura spicy fishcakes, carrot, ginger & cucumber salad, harissa mayonnaise
Soup
asparagus velouté, Orkney butter toasted brioche
Prawn & Crab Cocktail
Scottish prawn & crab, marie rose sauce, home grown cos lettuce, burnt lime
Rabbit Terrine
rabbit & foie gras terrine with poached spiced prunes, garden leave salad
~~~ TO REFRESH ~~~
Refreshing Sorbet
~~~ TO FOLLOW ~~~
Oldmeldrum Beef [£5.00 Supplement]
roasted chateaubriand served medium rare, parmesan dauphinoise, confit tomato, whey valley asparagus, hollandaise sauce
Shetland Salmon
pan fried fillet of salmon, crispy mussels, new season potatoes, garden vegetables, spiced mussel sauce
Lamb
roasted rump of lamb, confit shoulder, cheese & tomato gnocchi, lemon and parsley dressing, piperade of peppers, lamb jus
Udny Eat on the Greens
Mediterranean vegetables puff pastry tart, sun dried tomatoes, fresh basil, bocconcini mozzarella, olive tapenade
Guinea Fowl
pan fried guinea fowl breast, smoked pomme puree, black pudding bon bon, mushroom ragu, baby carrots and turnips
~~~ TO FINISH ~~~
Little Taste Of Eat On the Green
tropical fruit pavlova, muscovado torte, lemon posset, chocolate mousse & hazelnut crumble
Eton Mess
Scottish strawberries, vanilla Chantilly cream, meringue, strawberry soup
Chocolate Trifle
chocolate mousse, muscovado sponge, ameretto, chocolate & hazelnut crumble, fresh orange
Posset
lemon posset, tropical fruits, passionfruit sorbet
Connoisseur’s Cheese Slate
~~~ THE CHEESE SLATE ~~~
I have selected this cheese board personally for your enjoyment. Sourced from the well-respected Scottish Cheese Monger Iain J. Mellis, I really do hope you enjoy them.
Isle of Mull Cheddar
Somerset style cheddar that is made from unpasteurised milk from mostly Friesian cows fed on spent barley from the whisky making process, which comes through in the hints of peat and smoke.
Comté
A French cheese made from unpasteurised cow’s milk in the Franche-Comté region. It is a relatively hard and flexible cheese with a strong and slightly sweet taste. It was one of the first cheeses to receive AOC recognition in 1958.
Brie de Meaux
Brie de Meaux can only come from a certain area in the Ile-de-France near Paris. A tender, nutty-flavoured cheese which is supple and straw coloured. The flavour of Donge’s Brie is exquisite when ripened to perfection.
Ossau Iraty
A delicate, nutty taste with a sweet edge, great with oatcakes and quince paste. Best Cheese in the world winner 2006.
Murcia Al Vino
It has a burgundy color rind from being soaked in local red wine. Rich in content, fine and creamy, fruity with an elegant flavor of goat’s milk it’s an absolute outstanding cheese inside and outside of Spain.
Lanark Blue
A rich artisan blue-veined sheep milk cheese produced in Lanarkshire. It is one of the first blue ewe’s milk cheeses produced in Britian since the Middle Ages. It has a strong flavour that varies depending on the time of year it is made.
Cheese board accompaniments; candied nuts, red onion chutney, grapes, quince, damson & plum chutney as well as oat cakes & crackers.
£39.00 for two courses or £45.00 for three courses;
prices inclusive of canapés, freshly baked bread & sorbet
prices inclusive of canapés, freshly baked bread & sorbet
This menu is provided as a sample only and is subject to change without notice.