sample three course dinner - glenapp castle · 2017-06-23 · with girvan potatoes, pickled...
TRANSCRIPT
SAMPLE THREE COURSE DINNER MENU
Roulade of Duck Foie Gras flavoured with Honey and Armagnac,
Homemade Tomato Chutney and Toasted Brioche Or
Pan Fried Fillet of Summer Mackerel with Girvan Potatoes, Pickled Beetroot, Crème Fraiche and Arenkha Caviar
Roast Cannon of Girvan Lamb with Ratatouille Cous Cous, Aubergine Purée, Confit Garlic
and a Bell Pepper and Port reduction Or
Potato Crusted Fillet of West Coast Halibut, Cauliflower Purée, Buttered Spinach and a Sherry Vinegar and Brown Butter Reduction
New Season Raspberry and Shortbread Tart with Rose Cream Chantilly
Or A Selection of Scottish Cheeses
with Walnut Bread, Wholemeal Crackers and Scottish Oatcakes Supplement of £12.00 per person for Cheese and Dessert
Freshly Ground Sumatra Gayo Coffee with Petit Fours
Executive Chef – David Alexander Head Chef – Tyron Ellul