Menus
Our kitchens are expertly run under the watchful eye of our talented head chef, Mr. Leemark O’Dean, and we are very proud of our reputation for food.
We believe that second rate ingredients produce second rate results, so it has always been our policy to source only the best produce available. Be it Aberdeen Angus steak and roast beef from Speyside - hand cut in our kitchen, smoked salmon and trout from the West coast of Scotland, fresh fish from British coastal waters or more exotic fish flown in, on ice, from all over the world.
Christmas 2011 - pre Xmas menu and feast
Use the links above to view our menu choices.
Appetisers
Soup
Home made soup of the day with crusty bread.
Avocado and crayfish
Topped with homemade sweet chili mayonnaise.
Game terraine
Wild boar, duck and venison, served with wild rocket, onion comfit garnished with a fig and pear white balsamic coulis.
Moules marinirere
Mussels cooked in a white wine, onion and parsley sauce served with warm crusty bread.
Warm smoked goose breast
Served with rocket and baby spinach salad garnished with orange and cranberry coulis.
Oven baked field mushroom.
Topped with Stilton and chive cream rested on Italian bread.
Baked goats cheese
On filo pastry with roasted beetroot and baby onions.
Crab and king prawn fish cake.
Served with a sweet chilli dressing.
Risotto.
Home made risotto of the day
