Valentines Menu 2018

Chefs canapé selection on arrival

Mitchells cullen skink
Chefs smooth chicken liver pate with Cumberland port wine sauce
Cream of balsamic roasted tomato, red pepper & basil soup with cheese croûton
Haggis tower with mashed turnip, creamed potato topping & light Dalwhinnie cream
Buffalo mozzarella, pickled red onion, cherry tomatoes, basil crostini & balsamic dressing
Tower of poached salmon, smoked Scottish salmon & prawns marie rose with salsa verde


BAKED FILLET OF SALMON
with smoked haddock mousse, champ potato cake & crab meat bon bon

COLLOPS OF HIGHLAND VENISON
with honey roast carrot puree, Arran mustard mash & whisky cream

CHAR GRILLED SIRLOIN STEAK (sup £5)
with roast shallots, tomato, Cafe de Paris herb butter & hand cut fries

PAN ROASTED CHICKEN BREAST
with parisenne potatoes, mushrooms, shallots, cherry tomatoes & sherry sauce

PAN FRIED PHEASANT
with fondant potatoes, creamed cabbage, smoked bacon& chestnuts & crisp shallot rings

DELUXE VEGETARIAN PIZZA
Goats cheese, baby spinach & asparagus pizza with soft poached egg & hollandaise sauce

(all served with the chefs honey roast vegetables)


MITCHELLS GRAND DESSERT
(strawberry mille feuille, passion fruit delice & white chocolate eclair)

SCOTTISH CHEESE SELECTION
(Tobermoray brie, Tain cheddar, Lochaber smoked cheese & quince jelly)

Three courses £29.95


All Valentines bookings will require a £10 per person deposit to consider the booking confirmed. Deposits are non refundable or transferable. Reservations for special events like this are best made by either telephone or dropping in to the restaurant.
On line bookings do not have the same access to the booking diary the restaurant staff have. Please have your credit card handy when making your reservation.