HOGMANAY MENU

HOGMANAY MENU

£59.95 per head

Starters

Capesante Con Chorizo

Fresh Scottish scallops pan fried with chorizo and served on a pea puree with mash potato and finished with Parma ham crisps.

Cullen Skink

A Classic Scottish smoked Haddock broth made using potato, onion & cream. Served with warm baked roll.

Chicken Liver Parfait & Fois Gras

Smooth chicken liver parfait stuffed with fois gras served alongside sweet fig chutney & Rosemary bread.

Haggis, Neeps & Tatties

The three individual quenelles plated on a carrot & whisky puree served up with a green peppercorn sauce.

Crostini con Caprino

A goat’s cheese tarte with caramilsed onion and dressed with a sundried tomato salad.

Mains

Aberdeen Angus 10oz Fillet

Fillet steak served with canoe bone marrow dusted with toasted breadcrumbs & herbs, truffled cream potatoes & mushroom along with a rich red wine jus.       Choice of chips or vegetables.

Fillet of Halibut

A Halibut fillet poached in butter along with a fresh Scottish langoustine, lobster bisque, fennel dauphinoise & seasoned baby vegetables.

Pollo Valdostana

Oven baked chicken, wrapped in Parma ham stuffed with spinach and fontina cheese with mashed potato, vegetables, a sundried tomato & roast garlic sauce.

Funghi Ravioli

Wild mushroom ravioli served in a white wine butter sauce, sautéed with mushroom, rocket, parmesan shavings and finished with a drizzling of truffle oil.

Desserts

Dolcetto Scozzese

Served warm sticky toffee pudding along with rich caramel sauce & smooth double cream ice cream.

Torta di Formaggio

A slice of honey, whisky cheesecake, with a toasted oat and biscuit base covered in a sweet raspberry glaze.

Crostata al Cioccolato con Drambuie

A buttery shortbread base filled with a rich chocolate & Drambuie mousse, served with hazelnut crumb and Grand Marnier sauce.