Menu Suggestions 2017

STARTERS

Smoked salmon terrine, smoked salmon parfait, cucumber dill & smoked salmon salad, pickled shallots

Tian of beetroot layered with goat’s cheese mousse, pear compote, walnuts, celery oil

Caprese salad tart (tomato, basil & mozzarella) with basil puree & balsamic jelly

Roasted butternut squash soup, toasted pumpkin seed & parmesan

Eyemouth crab salad, avocado puree, red pepper salsa & focaccia croutes

Roulade of smoked ham hock, soft poached quail eggs, crispy potatoes & tomato relish

Roast sirloin, braised shallots, slow cooked beef shin with horseradish crust, mash

potatoes and roasted onion jus

Poached & grilled maize fed chicken, confit leg bonbon, tarragon pearl barley risotto, tender stem broccoli and light garlic sauce

Pave of salmon, new potato & cauliflower salad and chive butter sauce

Slow cooked pork belly & braised pig cheek, with colcannon, apples & anise jus

Roast Border Lamb loin, braised shoulder, potato fondant, broad beans, carrots, confit tomatoes and rosemary jus

Stuffed Roma tomatoes, with oregano couscous & feta, tomato fondue, parmesan, charred baby vegetables

Vanilla panna cotta with textures of strawberry

Banana cheesecake, toffee puree, ginger crumbs, banana sorbet

Dark chocolate tart, passion fruit sponge, passion fruit cream, honeycomb

Pineapple mousse and carpaccio, coconut jelly & pina colada

Bespoke Menus available on request.