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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 2012 - pre Xmas menu and feast
Use the links above to view our menu choices.
The Christmas Day Banquet
Rare Elk fillet with thyme, wild mushroom and smoked pancetta stuffing, drizzled with a Madeira reduction.
Lobster cocktail served on a bed of romaine lettuce with homemade Madeira rosemary sauce.
White Stilton and port soup.
Carpaccio of Aberdeen Angus fillet steak served with crisp rocket, fresh horseradish, shaved Parmesan and extra virgin olive oil.
Fois gras de canard served with Melba toast and home made pear relish.
Rum and watermelon
Kiln smoked salmon with cucumber served with a black truffle mousaline sauce.
Local crown of turkey served with bread sauce and the traditional trimmings.
Roasted grouse with a wild mushroom and brandy sauce.
Roasted monkfish wrapped in Palma ham, with wilted spinach and beetroot sauce.
Char grilled fillet of Scandinavian reindeer served in the traditional fashion with red cabbage, blue cheese mash potato and garnished with cloudberry sauce.
Fillet mignon ‘Lili’ Aberdeen Angus fillet steak in a red wine Madeira & cognac sauce topped with fois gras and black truffle slices
A selection of vegetables will accompany all mains.
Traditional Christmas pudding served with brandy sauce.
Raspberry from Boise triffel.
Drambui Pan a cotta with fresh berries.
Rich Chocolate Truffle Torte sprinkled with 24 carat gold with amaretto ice cream.
Please help yourself to our twenty English and continental cheeses
For vegetarian and any other dietary requirement please enquire within.
Banquet will commence at 3pm.
An optional 10% service charge will be added to all bills and divided between staff on duty.
Telephone 01582 460005