MAINS
Slow-cooked local belly pork on a bed of smoked bacon and braised savoy cabbage, with a cider and cream reduction and pancetta crisp
Lamb braised with prunes and red wine, served on a bed of vanilla mash with a basil, redcurrant and red wine jus
Salmon and ginger filo parcels with fondant potatoes, baked vine tomatoes, pea shoots and homemade hollandaise sauce
Butternut squash, goat’s cheese and pine nut risotto dressed with wild rocket and truffle oil salad (v)
Fillet of cod baked in a creamy mustard and Mull of Kintyre cheese sauce, accompanied by scallion champ and baked vine tomatoes
Local beef fillet steak served with dauphinoise potatoes, melted blue cheese and grape chutney
Pan-fried fillet of sea bass served on a potato rösti with pureed parsnip, homemade red onion marmalade and parsnip crisps
Corn fed chicken stuffed with Gorgonzola and wrapped in pancetta, served with a red wine risotto
(V) - Vegetarian
* - Served hot (where possible)
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