Dinner Menu - Sample

Starters

Butternut Squash Soup served with warm blue cheese crouton Seared Breast of Pigeon with wilted spinach and puy lentil cassolet Carpaccio of Tuna loin Nicoise Warm Salad of Stornoway Black Pudding and Poached Egg served with a hollandaise sauce Pan Seared Scallops on crushed peas with sauce vierge

Main Courses

Scottish Salmon, Sauteed Potatoes, Fresh Asparagus, Crab and saffron fummet Poached Breast of Guinea Fowl with Wild Mushrooms served with carrot puree, potato boulangere and game jus Pan Roasted Halibut with a Pine Nut Crust served with wilted baby gem, celeriac veloute, baby potatoes and beurre rouge Aberdeen Angus Fillet of Beef, champet neeps, haggis brandan, sauce perigourdine (£3.50 supplement) Saddle of Venison with hoffman's cabbage, shallot tarte tatin, baby vegetables and port jus

Dessert

Warm Black Forest Gateau Strawbwerry and Basil Shortcake with strawberry sorbet Assiette of Creme Brulee Pineapple Ravioli with Lime Syrup and Fresh Berries Tasting of Celtic Cheeses with homemade oatcakes (£2.00 supplement)

Two course dinner £29.95, three course dinner £36.95

Mrs Livingston's Tablet served with tea or coffee £2.50