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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.
Christmas Menu 2011
Smoked salmon Parcels filled with kiln smoked salmon, cream cheese and coriander.
Pumpkin and ginger soup garnished with truffle cream.
Pear poached in spiced mulled red wine severed with Stilton and walnuts.
Carpaccio of Aberdeen Angus fillet steak served with crispy wild rocket and horseradish garnish with olive oil and shaved Parmesan.
Speyside Aberdeen Angus Fillet of Beef Wellington with Red wine and Shallot sauce, served with Dauphinoise potato and seasonal vegetables.
Vegetable Wellington with vegetarian red wine jus, Dauphinois potato and seasonal vegetables.
Local crown of turkey served with all the traditional Christmas trimmings.
Roasted Barramundi on a bed of creamed Puy lentils wilted Spinach and Asparagus.
Whole Pheasant slow braised in Wild Mushroom and Red Wine sauce served with roast root vegetables and a green vegetable medley.
Traditional Christmas pudding served with Brandy sauce.
Garnished Cheese Board with six English and Continental cheeses.
Rhubarb & spiced Satsuma Crumble with homemade Almond Ice Cream.
Pot au chocolate (made with green & black chocolate) served with raspberries and brandy snaps.
For two course, served at lunch time only
10% optional charge will be added to all bills of 6 people or more. Menu served from 1st December until 24th December. An early booking discount of 10% will be given if booked before November 30th 2011
Telephone 01582 460005