Choux Farci of French Confit Guinea Fowl With Braised by sparkunder22


									With Braised Lentils, Oyster Mushrooms and a Madeira and Truffle Jus With Spinach Soubise and a Roast Garlic and Thyme Cappuccino (£2.50 supplement) With Leek Choucroute, Red Pepper Compote and Meux Mustard Glasage Avruga Caviar, Asparagus Tips, Pink Grapefruit and a Fennel Dressing

Choux Farci of French Confit Guinea Fowl

Ravioli of Diver Caught Kintyre Bay Scallops

Arbroath Smokie and Goat’s Cheese Soufflé Ballotine of Shetland Salmon

Terrine of French Rabbit, Wild Squab Pigeon
With a Fig Jam, Balsamic Jelly and Jersey Royals

~o0o~ New Season Asparagus Velouté with Walnut Oil or Oxtail Consommé with Petit Roots ~o0o~
With Celeriac and Turnip Grattan, Salsify Puree, Red Cabbage and Morel Jus With Slow Cooked Pork Belly, Creamed Savoy, Pancetta Rosti and a Calvados Jus With a Saffron Risotto, Fennel Pollen, Tempura Langoustines and a Red Pepper Sauce With Veal Sweetbreads, Horseradish Dauphinoise and a Parsnip Mousseline (£3.50 supplement) With Seared Fois Gras, Roasted Roots, Wild Mushrooms and an Agen Prune and Thyme Jus

Loin of Wild Red Deer

Fillet of Dalgarnock Pork

Pan Fried Fillet of Grey Mullet

Fillet of Organic Buccleuch Beef

Breast of Gressingham Duck ~o0o~

With Stem Ginger Ice Cream and Pan D’Epices With Pineapple Carpaccio and a Mango Puree With Lemon Sherbet, Citrus Fruits and Blood Orange Sauce With Nougatine Glacé, White Chocolate Praline and Macerated Golden Raisins With Cinnamon Ice Cream and Cardamom Custard

Pave of White Chocolate

Tahitian Vanilla Panna Cotta Lemon Charlotte Russe Iced Praline Pyramid

Warm Dark Valrhona Chocolate Fondant

Selection of Scottish and French Cheeses with Quince Jelly and Walnut Bread
(Gruth Dhu, Strathdon Blue, Mull Cheddar and Reblochan) With Quince Jelly and Walnut Bread

~o0o~ Coffee and Petit Fours 4 Courses £45.00 :: Food by Paul Moffat

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