Valentines Menu 2017

selection of chefs canapes on arrival

Goats cheese mousse rolled in walnut crumb, pickled beetroot salad

Cream of white onion soup with fresh thyme, cider & gruyere croutons

Haggis gateau with bashed neeps, champit tatties & light Dalwhinnie malt cream

Oak smoked Scottish salmon, west coast crab & prawns marie rose with baby leaves

Mitchells fine chicken liver pate laced with cognac. Mixed leaves, Cumberland sauce & toasted brioche

Medallions of highland venison with haggis, neeps, taties & whisky sauce

Steamed rosette of salmon, cameo of lemon sole, king prawns & scallops, champagne cream with new potatoes

Char grilled Aberdeen Angus fillet steak with oxtail ragout, Bourguignonne garnish& cocotte potatoes (sup £8)

Honey & sesame glazed breast of chicken with dauphinoise potatoes, buttered spinach & sherry sauce

Char grilled pork fillet with Stornoway black pudding, apple jam, crushed potatoes & cider cream

Broccoli & cauliflower stuffed crepes with mature cheddar sauce & champ mash

(Turkish delight meringue nest, milk chocolate & Carribbean rum torte & poached pear pastry mille feuille)

(Drumloch cheddar, Tobermoray brie & gruth dhu with oatcakes & 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.