MITCHELLS RESTAURANT 2015/16

SIX COURSE HOGMANAY GALA DINNER

Dinner served from 7pm & open thro’ the bells until 1am

chefs canapes on arrival

HAGGIS GATEAU
tower of haggis, bashed neeps & champit tatties with a splash of famous grouse cream sauce

SEAFOOD & SHELLFISH MEDLEY
oak smoked Scottish salmon, tian of crab claw, kipper pate, prawns marie rose & sweet chilli shelled crayfish tails

FRENCH MARTINI SORBET

SHELL FISH
Tobermoray hand dived scallops, shelled crab cake,
smoked garlic king prawns, pickled vegetables, baby capers & light Perrier Jouet champagne sauce

BEEF FILLET
Aberdeen Angus beef fillet medallions char grilled, roast cherry vine tomatoes, wild mushrooms, crispy banana shallot rings & cognac laced peppercorn sauce

VENISON LOIN
Roast Invernesshire venison, chestnut & thyme mousseline, candied chestnuts,
parsnip puree, redcurrant compote & vintage port wine jus

BARBARY DUCK
Barbary duck breast pan roasted, pastry pithivier with confit duck filling, red onion jam, creamed glace carrots,
spiced pear puree, gaufrette potato crisps & rich Burgundy jus

(all served with honey roast market vegetables & almondine potatoes)

INDIVIDUAL DESSERT PLATTER
white chocolate & strawberry cheesecake, chocolate & mascarpone gateau, lemon posset & banoffee pavlova

SCOTTISH CHEESEBOARD
Drumloch cheddar, Dunsyre blue, Morangie brie, Gruth Dhu, quince jelly, grapes, celery

ITALIAN COFFEE & SELECTION OF TEAS
Home made fudge, Italian biscuits & Belgian Mtchells chocolates
Complimentary malt whisky or liqueur to toast the bells


Six courses £60

advance confirmed reservations only


All Valentines bookings will require a £10 per person deposit to consider the booking confirmed. Deposits are non refundable or transferable Reservations can only be booked by telephone or calling in to the restaurant. We do not have an online reservation system.