Cream of Woodland Mushroom Soup
Local Shellfish Bisque
* * *
Ceviche of Salmon Topped with Crème Fraîche
Langoustines from Luing with Mayonnaise
Slices of Honey Roast Duck set on a Waldorf Salad with Spiced Orange Syrup
Seared Loin of Tuna served "Niçoise"
Tian of Melon and Crab Topped with Tapenade, Herb Oil and Toasted Pine Nuts
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Roast Saddle of Morayshire Lamb with Rosemary and Garlic, served with Creamed
Leeks
Slices of Monkfish Tail Gently Steamed with a light and warm Red Wine and Herb
Vinaigrette
Suprême of Maize Fed Chicken with Garlic Mash, Tomato and Tarragon Jus
Fricassée of Local Shellfish served with Fresh Herb Pasta Ribbons
Paupiettes of Sole and Squat Lobster with Saffron Butter Sauce
Seasonal Vegetables
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Fresh Fruit Salad
Pavlova with Scottish Strawberries
Baked ChocolatePudding
Rich chocolate fudge sauce topped with dark chocolate sponge served warm with our
own vanilla ice cream
Fresh Figs in Minted Syrup
Summer Fruit Brulée
Soft fruit topped with rich custard and crunchy caramelized sugar
Home-made Ice Creams and Sorbets
Served in Lacy baskets
A Selection of Scottish Cheese
* * *
Freshly ground coffee together with handmade chocolates and mints |