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  Chef Garry's December Lunch Menu 2011

Appetiser £
Seasonal fruit cocktail garnished with orange sorbet 4.50

Spiced pumpkin and parsnip soup 5.00

Spinach, potato, lamb and rosemary soup 5.00

Goats cheese and Dunsyre Blue twice baked soufflé 6.75
served with a poached pear and pecan salad

Curried butternut squash spring roll 6.50
served with carrot and apple salad and ponzu dipping sauce

Savoury crab cakes served with roasted pimento 7.95
and rocket salad with a lemon and chive fromage fraîche sauce

Home smoked salmon served with a small salad of celery, walnuts, 7.95
apple, grapes and beetroot, garnished with crème fraiche and dill dressing

Rustic pork and duck liver pâte served with oatcakes 7.25

Haggis, neeps and potato bridie with mescaline of leaves 6.95
served with a whole grain mustard and onion sauce

Main Course

Winter Vegetable pastilla, served with wilted spinach, 11.50
and a mixed bean succotash

Warm salad of creamed leek and chestnuts topped with a pan seared 12.25
Winter vegetable pastie garnished honey and lime dressing

Linguini pasta laced with pan fried king prawns and cured ham 12.50
garnished with wilted spinach, chorizo dressing and thermidor style sauce
Filet of salmon with beetroot, horseradish and crème fraiche wrapped in filo pastry 13.75
served with spinach, potato fondant, citrus dressing and a tomato fondue butter sauce

Thin slices of flash-fried calves liver scented with horseradish 14.50
served with sautéed potatoes with red onion and pancetta, creamed kale,
sherry vinegar reduction and a sour apple and mint dressing

Pan roasted breast of chicken scented with tarragon 12.50
served with a shallot, mushroom, smoked bacon and red wine casserole
garnished with pureed potatoes and wilted spinach

Slow roasted lamb shank served with rosemary scented roast potato cake, 13.50
vegetable caponata garnished with lamb jus and a sun-dried tomato, basil,
pistachio nut and balsamic dressing

Cote de Boeuf 18.00
Traditional gold standard prime rib steak (14 oz on the bone)
cooked to your liking, served with mashed potatoes, roasted parsnips and beetroot,
Yorkshire pudding and a rich red wine jus
 

 Dessert

Crème brûlée 6.50
Served with sundried apple biscuits and sour apple puree

Rhubarb and elderflower brose with cinnamon biscuits 6.50

Flourless chocolate and hazelnut amaretto cake 6.50
with caramel pecans and sultana syrup and gingerbread ice cream

Warm brioche and clementine pudding (Please allow 10 minutes to cook) 6.50
with a rich rum and raisin ice cream

Trio of homemade ice creams or sorbets 6.00

Dunsyre blue, Morangie brie, Crowdie, Ullapool Smoked cheddar 8.50
and Isle of Mull Cheddar served with homemade oatcakes and celery

Dessert Wines

CASA SILVA, Late Harvest Semillon Gewurztraminer, 2010 Cosecha Valley, £6.50 125ml £13.00 250ml

CERAVOLO, Shiraz, 2006 £12.00 125ml £24.00 250ml Adelaide Plains, South Australia
Selection of Fine Ports

Dow’s Ruby Port (50 ml) £3.10
Dow’s White Port (50 ml) £3.10
Graham’s Vintage, 2000 (50 ml) £9.00
Taylor’s Vintage, 1997 (50 ml) £13.50
Smith Woodhouse LBV, 1999 (50 ml) £5.00
Noval Tawny Port 10 year old (50 ml) £5.00
Noval Tawny Port 20 year old (50 ml) £8.00
Dow’s Dry White Port (50 ml) £4.00