Sample Menu
Starters
Potted Shrimp with Leaf Salad and Wheaten Bread
Warm Garlic Chanterelles and Smoked Bacon on Toasted Onion Bread
Game Terrine of Pheasant with Cider and Apple Sauce
Roast Cod and Clam Chowder
Tournedos of Salmon with Spiced Lentils and Foie Gras
Crab and Smoked Haddock Cakes on Gravalax Tartare and Aioli
Cognac and Chicken Liver Pate
Warm Peat Smoked Salmon with Wheaten Bread
A Taste of Scotland and Ireland Haggis, Neeps & Champ
Main Courses
Roasted Loin of Venison with Braised Red Cabbage, Fondant Beetroot and Creamed Parsnip
Rack of Lamb roasted in Garlic oil with Crushed Colcannon and Red Wine Jus
Guinea Fowl with Mushroom Risotto and Leek Cream
Cod with Salmon Cheese Crust with Champ and Creamy Champagne Sauce
Beef Fillet with Mushroom Duxelle and Dauphinoise Potatoes
Lobster grilled in Smoked Garlic and Served with Parsnip flavoured Creamed Potatoes
Seabass Grilled in Lime and Coriander Butter
Desserts
Marmalade Bread and Butter Pudding
Sticky Toffee Pudding
Red Berry Meringue with Cream
Lemon Posset
Peach Panna Cotta with Crème Fraiche
Chocolate and Drambuie Pots with Cream
"Soup is liquid comfort." ~ Author Unknown
