GOURMET MENU SELECTOR

Please select one item per course

STARTERS

TOWER OF GRAVADLAX
Set on a tangy lemon salad and drizzled with balsamic dressing

CHICKEN AND VEGETABLE TERRINE
Crisp garden vegetables bound in a flavoursome chicken mousse,
served with tomato chutney

WARM HERB GOAT'S CHEESE SALAD
Herb crust goats' cheese set on a medley of roasted vegetables

-o-

SOUPS

WILD MUSHROOM AND TARRAGON SOUP
FRENCH ONION SOUP WITH BRIE CROUTONS
CULLEN SKINK

-o-

FISH COURSE

SOLE PAUPIETTE
Fresh local sole filled with a spinach mousse and coated by a
chive butter sauce

SEAFOOD QUENELLES
A trio of mousses, salmon, smoked haddock and cod quenelles set on
a fresh tomato and basil stew

GARLIC KING PRAWNS
Fresh and juicy king prawns pan fried with garlic and accompanied by a
tangy citrus salsa

-o-

SORBET

LEMON SORBET WITH ICED VODKA

KIWI AND MIDORI SORBET

RASPBERRY SORBET WITH PEPPER STRAWBERRIES

-o-

MAIN COURSES

INDIVIDUAL BEEF WELLINGTON
Prime fillet of beef topped with a wild mushroom pate, wrapped in crisp filo pastry
and served with a redcurrant jelly

ROAST RACK OF LAMB
Tender rack of lamb set on a baby onion, cherry tomato and garlic confit
and served with a Madeira sauce

SADDLE OF VENISON
Simply served with a crisp potato rosti, braised red cabbage and a
juniper berry sauce

-o-

SWEETS

WARM CHOCOLATE AND DRAMBUIE TART
Served with coconut ice cream

BAILEYS CREME BRULEE
A rich creme brulee flavoured with Baileys, served with homemade shortbread

MILLE FEUILLE
Layers of crisp filo pastry, exotic fruit salsa and passion fruit sorbet

-o-