SAMPLE DINNER MENU March Colbost Crab Risotto with Prawn

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					                                                SAMPLE
                                             DINNER MENU
                                              March 2008


                           Colbost Crab Risotto with Prawn Oil & Truckle Wafer

  Broadford Smoked Haddock & Hot-Smoked Salmon with Land Cress & Brunigill Farm Quail Egg Mimosa

                Lightly Spiced Aubergine, Capsicum & Mustard Leaf Salad with Cucumber,
                                     Coriander & Achmore Yoghurt

   Seared Saddle of Wild Rabbit & Hare with Tattie Scones, Ayrshire Bacon, Beetroot & Blaeberry Sauce

     Loch Dunvegan Langoustines with Organic Leaves from Glendale, Lemon & Olive Oil Vinaigrette
                                        (£5.00 supplement)
                                               *****

                                               To Follow
                                         Skye Shellfish Bisque
                                 Three Loch Harport Oysters au Naturel
                                                 *****


                                              Main Course
             Roast Loin of Glen Hinnisdal Lamb with Slow-Cooked Shoulder & Heart, Kidney,
                                         Croft Kale, Hairst Bree

   Pan Fried Mallaig Coley & Sconser King Scallops with Anna Potatoes, Choucroute Savoy & Claret Jus

Cannelloni of Butternut Squash, Goat’s Cheese & Amaretti with Roast Cherry Tomato & Mull Cheddar Sauces

Line Caught Sea Bass with a Pine Kernel Crust, Colcannon, Local Spinach, Surf Clam & Fasach Herb Velouté

      Aged Prime Fillet of Lochalsh Limousin Beef with Root Dauphinoise, Purple Sprouting Broccoli,
                                       Haggis Pavé & Talisker Gravy
                                                   *****

                                               For Pudding
                   Selection of Scottish Cheeses with Homemade Oatcakes & Chutney
                                            (£2.50 supplement)
                                                   *****
                                     Three Chimneys Chocolate Plate

                       The Famous Hot Marmalade Pudding with Drambuie Custard

              Sugared Brioche Toast with Rhubarb & Ginger Salad, Achmore Crème Fraîche

        Iced Whisky & Citrus Parfait with Blood Orange, Clove & Poppy Seed Tuiles, Aniseed Brittle

          Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                                 Rosemary Sorbet & Cardamom Biscuit
                                                   *****
                      Your Choice of Tea or Coffee with Three Chimneys Petit Fours
                    Espresso, Cappuccino, Regular etc, please ask for your favourite.
                                                  £3.45
        Gaelic Coffee with Whisky and Whipped Double Cream, or Malt, or Liqueur of Your Choice.
                                               From £5.25

                   Cheese as an extra course is charged £10.00 plus £2.50 Supplement

                                    3-courses £49.50. 4-courses £56.00
                         (Prices include VAT @17.5%. We make no service charge)
                                         Sample Dinner Menu
                                             April 2008
            Dressed Colbost Crab with Hebridean Potato & Caper Salsa, Dark Crabmeat Sauce

     Broadford Smoked Haddock & Borreraig Farm Egg Omelette with Land Cress & Toasted Oatmeal

             Lightly Spiced Aubergine, Capsicum & Coriander Salad with Rocket, Flat Bread,
                                    Cucumber & Achmore Yoghurt

                 Roast Glen Hinnisdal Lamb’s Loin & Slow Cooked Heart with Hairst Bree

          Loch Dunvegan Langoustines, Mesculin from Glendale, Lemon & Olive Oil Vinaigrette
                                        (£5.00 supplement)
                                               *****

                                                To Follow
                                          Skye Shellfish Bisque
                                  Three Loch Harport Oysters au Naturel
                                                  *****

                                            Main Course
       Breaded Collops of Lochalsh Venison with Skirlie Mash, Black Kale & Beetroot Game Sauce

 Grilled Mallaig Pollock with a Pine Kernel Crust, Sconser Scallops, Colcannon, Purple Sprouting Broccoli,
                                              Spiced Claret Jus

                Baked Highland Blue Cheesecake with Chicory, Pear & Pine Kernel Salad,
                               Sweet Sherry, Shallot & Thyme Dressing

  Bourride of Mallaig Red Mullet, John Dory & Razorclams with Saffron Potatoes, Fennel Fondant & Aioli

          Char-Grilled Fillet & Slow Cooked Shin of Lochalsh Beef with Golden Records, Syboes,
                                      Soubise Spinach & Madeira Sauce
                                                   *****

                                              For Pudding
                  Selection of Scottish Cheeses with Homemade Oatcakes & Chutney
                                           (£2.50 supplement)
                                                  *****
Dark Chocolate Brownie with Frosted Blaeberries, White Chocolate Ice Cream & Hot Chocolate Fudge Sauce

                       The Famous Hot Marmalade Pudding with Drambuie Custard

           Pear & Almond Tart with Pear Sorbet, Achmore Crème Fraîche & Stem Ginger Syrup

                Vanilla Crème Caramel with Blood Orange, Pomegranate & Rhubarb Salad

          Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                                 Rosemary Sorbet & Cardamom Biscuit
                                                   *****
                      Your Choice of Tea or Coffee with Three Chimneys Petit Fours
                    Espresso, Cappuccino, Regular etc, please ask for your favourite.
                                                  £3.45
        Gaelic Coffee with Whisky and Whipped Double Cream, or Malt, or Liqueur of Your Choice.
                                               From £5.25

                   Cheese as an extra course is charged £10.00 plus £2.50 Supplement

                                     3-courses £49.50. 4-courses £56.00
                          (Prices include VAT @17.5%. We make no service charge)
                                                 SAMPLE
                                             Dinner Menu May
                                                     2008

                                                To Start With
                       Colbost Crab Risotto with Prawn Berry Oil & Mull Truckle Wafer

   Talisker-Cured Hebridean Organic Salmon with Sweet & Sour Cucumber, Mixed Cress & Local Quail Egg

                     Russian Salad of Beetroot & Seasonal Vegetables with Struan Honey,
                                       Pumpkin Seed & Chive Dressing

      Seared Breast of Perthshire of Wood Pigeon with Celeriac Remoulade, Fancy Kale & Blaeberry Jus

         Loch Dunvegan Langoustines, Organic Leaves from Glendale, Lemon & Olive Oil Vinaigrette
                                          (£5.00 supplement)
                                                 *****

                                                  To Follow
                                            Arisaig Mussel Brose
                                    Three Loch Harport Oysters au Naturel
                                                     *****

                                                Main Course
            Pan-Fried Loin of Glen Hinnisdal Lamb with its own Faggot, Colcannon, Young Neeps,
                                      Local Spring Greens & Lamb Jus

               Bourride of Mallaig Dover Sole, Red Mullet, Squid & Clams with Saffron Potatoes,
                                      Purple Sprouting Broccoli & Aioli

  An Open Lasagne of Butternut Squash, Local Brassicas, Capsicum, Rocket Leaves & White Onion Soubise

  Whole Citrus-Steamed Skye Lobster with Lemon Thyme Butter Sauce, Crushed Potatoes & Peashoot Salad
                                           (£15.00 supplement)

Char-Grilled Fillet of Lochalsh Limousin Scottish Beef with Pearl Barley & Wild Garlic Broth, Horseradish Cream
                                                      *****

                                                  For Pudding
                       Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                               (£2.50 supplement)
                                                      *****
                    A Quaich of Dark Chocolate with Warm Madeleines & Praline Ice Cream

                         The Famous Hot Marmalade Pudding with Drambuie Custard

                  Warm Pear & Frangipan Tart with Conference Sorbet & Stem Ginger Syrup

                       Vanilla Crème Caramel with Rhubarb Salad & Campari Dressing

             Marinated Fresh Pineapple with Lime & Mint, Passionfruit Jelly, Coconut Ice Cream,
                                   Rosemary Sorbet & Cardamom Biscuit
                                                    *****
                            Your Choice of Tea or Coffee with Chimney’s Sweeties
                      Espresso, Cappuccino, Regular etc, please ask for your favourite.
                                                    £3.45
          Gaelic Coffee with Whisky and Whipped Double Cream, or Malt, or Liqueur of Your Choice.
                                                 From £5.25

                     Cheese as an extra course is charged £10.00 plus £2.50 Supplement

                                       3-courses £49.50. 4-courses £56.00
                            (Prices include VAT @17.5%. We make no service charge)
                                        Sample Dinner Menu
                                               JUNE 2008

                                              To Start With
                     Potted Colbost Crab with Winkles, Nutmeg Butter & Melba Toast

      Talisker-Cured Hebridean Organic Salmon with Mixed Cress, Beetroot Relish & Local Quail Egg

   Crisp Lusta Shi-itake & Crowdie Salad with Mustard Leaves, Wild Thyme, Shallot & Blaeberry Dressing

               Seared Glen Hinnisdal Lamb’s Kidney, Heart & Sweetbreads with Hairst Bree

       Ceviche of Sconser King Scallops with Melon, Mango & Chilli Salsa, Mesculin from Glendale
                                                 *****

                                              To Follow
                                          Skye Cullen Skink
                                 Three Loch Harport Oysters au Naturel
                                                *****

                                               Main Course
 Pan-Fried Saddle of Wild Rabbit & Hare with Tattie Scones, Braised Local Rhubarb, Baby Neeps & Carrots,
                                      Spring Greens & Game Gravy

           Char-Grilled Loch Duich Sea Trout with Loch Dunvegan Prawns, Crisp Rosti & Bacon,
                      Scottish Asparagus, Garden Pea Purry & Shoots, Claret Velouté

Slow-Baked Provençal Peppers with Golden Couscous, Spiced Aubergine, Radish Leaf, Carrot & Cumin Slaw

          Whole Steamed Moonen Bay Lobster with Totaig Sorrel Butter Sauce, Croft Courgette,
                                   New Potato & Samfire Salad
                                      (£12.50 supplement)

               Roast Fillet & Shredded Shin of Lochalsh Beef with Golden Records, Syboes,
                                   Wild Garlic Soubise & Madeira Sauce
                                                   *****

                                               For Pudding
                    Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                            (£2.50 supplement)
                                                   *****
                                    Three Chimneys Chocolate Plate

                       The Famous Hot Marmalade Pudding with Drambuie Custard

            Mixed Seed Granola & Ginger Flory with Poached Nectarine & Homemade Yoghurt

          Iced Whisky & Lemon Parfait with Cherries, Clove & Poppy Seed Tuiles, Aniseed Brittle

           Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                                Rosemary Sorbet & Cardamom Biscuit
                                                 *****

                                           To Complete Your Meal
                           Full Selection of Coffees & Loose Leaf Teas Available
                                      Served with Chimneys Sweeties
                                                    £4.00
        Gaelic Coffee with Whisky and Whipped Double Cream with Malt, or Liqueur of Your Choice.
                                                 From £5.95

                   Cheese as an Extra Course is Charged £10.00 plus £2.50 Supplement
                                    3-courses £49.50. 4-courses £56.00
                         (Prices include VAT @17.5%. We make no service charge)
                                         Sample Dinner Menu
                                             July 2008
                                              To Start With
              Warm Colbost Crab Tart with Mixed Cress Leaves, Caper & Citrus Crème Fraîche

      Broadford Smoked Haddock & Hot-Smoked Salmon with Nasturtium, Borreraig Duck Egg Mimosa

           Russian Salad of Borreraig Baby Beets & Radishes with Mustard Leaves, Struan Honey,
                                      Pumpkin Seed & Chive Dressing

        Seared Breast of Scottish Wood Pigeon with Celeriac Remoulade, Fancy Kale & Blaeberry Jus

        Ceviche of Sconser King Scallops with Melon, Mango & Chilli Salsa, Mesculin from Glendale
                                                  *****

                                               To Follow
                                      Loch Dunvegan Prawn Bisque
                                  Three Loch Harport Oysters au Naturel
                                                   *****
                                               Main Course
                Pan-Fried Saddle of Highland Roe Deer with Tattie Scones, Braised Rhubarb,
                                Young Croft Roots & Greens, Game Gravy

Bourride of Line Caught Seabass, Skate, Razor Fish & Mussels with Jersey Royals, Fine Beans & Orbost Herbs

                    Baked Highland Blue Cheesecake with Chicory, Pear & Pine Kernels,
                                      Wild Thyme & Shallot Relish

                   Whole Pot-Roast Moonen Bay Lobster with Totaig Sorrel Butter Sauce,
                               Croft Courgettes & Spiced Couscous Salad
                                          (£12.50 supplement)

Poached Prime Fillet of Inverness-Shire Limousin Beef with Pearl Barley, Summer Vegetable & Ramson Broth,
                                             Horseradish Cream
                                                      ****
                                                 For Pudding
                      Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                              (£2.50 supplement)
                                                     *****
         Dark Chocolate & Amaretti Délice with Strathgarve Raspberries & White Chocolate Sauce

                        The Famous Hot Marmalade Pudding with Drambuie Custard

                   Almond & Vanilla Bean Tart with Boozy Cherries & Yoghurt Ice Cream

    Iced Whisky & Lemon Parfait with Black Isle Strawberries, Clove & Poppy Seed Tuiles, Aniseed Brittle

            Marinated Fresh Pineapple with Lime & Mint, Passion Fruit Jelly, Coconut Ice Cream,
                                   Rosemary Sorbet & Cardamom Biscuit
                                                     *****
                                           To Complete Your Meal
                           Full Selection of Coffees & Loose Leaf Teas Available
                                      Served with Chimneys Sweeties
                                                     £5.00
                    Gaelic Coffee with Isle of Skye Whisky and Whipped Double Cream
                               or with Single Malt, or Liqueur of Your Choice.
                                                 From £6.95

                    Cheese as an Extra Course is Charged £10.00 plus £2.50 Supplement

                                     3-courses £50.00. 4-courses £57.00
                          (Prices include VAT @ 17.5%. We Make no service charge)
                                            Sample Dinner Menu
                                               August 2008

                                                 To Start
                  Talisker-Cured Hebridean Organic Salmon with Sweet & Sour Cucumber,
                               Mixed Cress & Quail Eggs from Brungill Farm

             Pan-Fried Minch Skate & Squid with Crushed Husabost Pink Firs & Radish Leaves,
                                         Razor Clam & Hazelnut

                     Russian Salad of Totaig Baby Beets & Syboes with Struan Honey,
                                   Pumpkin Seed & Tarragon Dressing

Seared Breast of Wood Pigeon with Celeriac Remoulade, Ayrshire Bacon, Fancy Kale & Redcurrant Game Gravy

               Potted Colbost Crab with Loch Harport Oyster & Loch Dunvegan Langoustines
                         Our special Skye Seafood & Salad Starter as seen on Great British Menu
                                                 (£6.00 supplement)
                                                        *****

                                               Main Course
        Roast Collops of Kylerhea Venison with Tattie Scones, Young Croft Roots & Summer Greens,
                                          Fasach Rhubarb Sauce

     Charred Loch Duich Sea Trout with Sconser Scallops, Golden Records, Garden Pea Purry & Shoots,
                             Glengarry Woodland Chanterelles & Claret Jus

     Baked Highland Blue Cheesecake with Rocket, Peach & Pine Kernels, Thyme Flower & Shallot Relish

    Citrus-Steamed Wild Sea Bass & Moonen Bay Lobster with Crisp Rosti, Totaig Courgettes, White Wine,
                                    Glendale Tomato & Basil Velouté

               Poached Prime Fillet of Inverness-Shire Limousin Beef with Pearl Barley Broth,
                                Summer Vegetables & Horseradish Cream
                                                         ****
                                                For Pudding
                     Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                             (£2.50 supplement)
                                                    *****
                    Dark Chocolate & Blaeberry Mousse Cake with Issy’s Crème Fraîche

                        The Famous Hot Marmalade Pudding with Drambuie Custard

              Crisp Granola & Ginger Flory with Edinbane Gooseberries & Homemade Yoghurt

     Iced Whisky & Lemon Parfait with Duntulm Strawberries, Poppy Seed & Clove Tuiles, Aniseed Brittle

            Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                                   Rosemary Sorbet & Cardamom Biscuit
                                                      *****
                                           To Complete Your Meal
                           Full Selection of Coffees & Loose Leaf Teas Available
                                      Served with Chimneys Sweeties
                                                     £5.00
                    Gaelic Coffee with Isle of Skye Whisky and Whipped Double Cream
                               or with Single Malt, or Liqueur of Your Choice.
                                                 From £6.95

                    Cheese as an Extra Course is Charged £10.00 plus £2.50 Supplement

                                              3-courses £50.00.
                          (Prices include VAT @ 17.5%. We make no service charge)
                                    Sample Dinner Menu
                                     SEPTEMBER 2008

                                            To Start
                  Potted Colbost Crab with Melba Toast & Loch Harport Oyster

            Talisker-Cured Hebridean Organic Salmon with Sweet & Sour Cucumber,
                         Nasturtium & Quail Eggs from Brunigill Farm

     Glendale Tomato, Wild Rocket & Bonnet Goats Cheese Salad with Orbost Basil Dressing

               Seared Breast of Perthshire Wood Pigeon with Celeriac Remoulade,
                                 Crisp Bacon & Blackberry Jus

 Loch Dunvegan Langoustines with Organic Mesclun from Fasach, Lemon & Olive Oil Vinaigrette
                                    (£6.00 supplement)
                                           *****

                                            Main Course
  Grilled Saddle of Wild Rabbit & Hare with Tattie Scones, Young Croft Neeps, Carrots & Greens,
                                       Juniper Game Gravy

   Pan-Fried Mallaig Monkfish & Sconser Scallops with Crushed Totaig Potatoes & Courgettes,
                                Razor Clam & Hazelnut Veloutè

     Beetroot & Red Wine Risotto with Local Leeks & Fine Beans, Black Kale & Pine Kernels

Steamed Half Moonen Bay Lobster with Apple Sorrel Butter, Anna Potatoes, Pea Shoots & Purslane

    Roast Prime Fillet & Shredded Shin of Inverness-shire Limousin Beef with Rosti, Syboes,
                                Sage Soubise & Madeira Sauce
                                               ****
                                           For Pudding
                Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                        (£2.50 supplement)
                                               *****

       Dark Chocolate & Amaretti Délice with Duntulm Strawberries & Issy’s Crème Frâiche

                  The Famous Hot Marmalade Pudding with Drambuie Custard

             Crisp Granola & Ginger Flory with Boozy Plums & Homemade Yoghurt

           Iced Caroy Blackcurrant Parfait with it’s Own Compôte & Poppy Seed Brittle

       Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                            Rosemary Sorbet & Cardamom Biscuit
                                             *****

                                                 *****
                                      To Complete Your Meal
                      Full Selection of Coffees & Loose Leaf Teas Available
                                 Served with Chimneys Sweeties
                                                £5.00
               Gaelic Coffee with Isle of Skye Whisky and Whipped Double Cream
                          or with Single Malt, or Liqueur of Your Choice.
                                            From £6.95

              Cheese as an Extra Course is Charged £10.00 plus £2.50 Supplement

                                        3-courses £50.00.
                    (Prices include VAT @ 17.5%. We make no service charge)
                                        Sample Dinner Menu
                                          OCTOBER 2008

                          Potted Colbost Crab with Melba Toast & Island Oysters

     Broadford Smoked Haddock & Hot-Smoked Salmon with Nasturtium & Borreraig Farm Egg Mimosa

    Lightly Spiced Aubergine, Capsicum & Sultana Salad with Flat Bread, Cucumber & Coriander Relish

              Seared Breast of Dunkeld Partridge with Celeriac Remoulade, Ayrshire Bacon,
                                  Pickled Walnuts & Beetroot Sauce

      Loch Dunvegan Langoustines with Organic Leaves from Glendale, Lemon & Olive Oil Vinaigrette
                                         (£6.00 supplement)
                                                *****

                                              Main Course
          Roast Loin of Glenhinnisdal Lamb with Kidney, Heart & Liver, Neep Purry & Colcannon

    Pan-Fried Mallaig Monkfish & Sconser Scallops with Anna Potatoes, Choucroute Savoy & Claret Jus

Baked Highland Blue Cheesecake with Wild Rocket, Pear & Pine Kernels, Heather Honey & Tarragon Dressing

       Roast Minch Cod & Squid with Totaig Pink Firs, Confit Fennel, Razor Clam & Hazelnut Veloutè

    Charred Prime Fillet & Shredded Shin of Lochalsh Limousin Beef with Rosti, Glengarry Chanterelles,
                                     Sage Soubise & Madeira Sauce
                                                   ****
                                                For Pudding
                     Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                             (£2.50 supplement)
                                                    *****

                   Dark Chocolate & Blueberry Mousse Cake with Issy’s Crème Fraîche

                       The Famous Hot Marmalade Pudding with Drambuie Custard

                   Crisp Ginger Granola Flory with Boozy Plums & Homemade Yoghurt

          Iced Whisky & Lemon Parfait with Grapefruit & Mint, Poppy Seed Tuiles, Aniseed Brittle

           Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                                Rosemary Sorbet & Cardamom Biscuit
                                                 *****

                                           To Complete Your Meal
                           Full Selection of Coffees & Loose Leaf Teas Available
                                      Served with Chimneys Sweeties
                                                     £5.00
                    Gaelic Coffee with Isle of Skye Whisky and Whipped Double Cream
                               or with Single Malt, or Liqueur of Your Choice.
                                                 From £6.95
                   Cheese as an Extra Course is Charged £10.00 plus £2.50 Supplement

                                             3-courses £50.00.
                         (Prices include VAT @ 17.5%. We Make no service charge)
                                        Sample Dinner Menu
                                            NOVEMBER 2008


                                                To Start
                      Potted Colbost Crab with Melba Toast & Loch Harport Oysters

   Broadford Smoked Haddock & Borreraig Farm Egg Omelette with Nasturtium & Smoked Herring Roe

     Lightly Spiced Aubergine, Capsicum & Sultana Salad with Flat Bread, Tahini & Coriander Relish

  Seared Wild Rabbit & Wood Pigeon with Tattie Scones, Crisp Ayrshire Bacon, Fancy Kale & Claret Jus

      Loch Dunvegan Langoustines with Organic Leaves from Fasach, Lemon & Olive Oil Vinaigrette
                                        (£6.00 supplement)
                                               *****

                                            Main Course
Breaded Collops of Skye Venison with Choucroute Savoy, Skirlie Mash, Cep & Bitter Chocolate Game Gravy

Pan-Fried Mallaig Skate & Squid with Herb Crushed Potatoes, Fennel Confit, Razor Clam & Hazelnut Velouté

      Baby Beetroot & Cuillin Goats Cheese Risotto with Husabost Brassicas, Jerusalem Artichokes,
                                         Vine Tomato Dressing

        Steamed Half of Moonen Bay Lobster & Seared Sconser King Scallop, with Anna Potatoes,
                     Wild Orbost Mushrooms, Radish Leaves & Totaig Sorrel Butter

                   Aged Prime Fillet of Scottish Beef with Root Vegetable Dauphinoise,
                            Haggis Pavé, Pickled Walnuts & Talisker Cream
                                                   ****
                                               For Pudding
                    Selection of Scottish Cheeses with Our Own Oatcakes & Chutney
                                            (£2.50 supplement)
                                                   *****
                                    Three Chimneys Chocolate Plate

                      The Famous Hot Marmalade Pudding with Drambuie Custard

             Warm Plum & Almond Tart with its own Ice Cream, Boozy Syrup & Ginger Snap

   Iced Isle of Skye Whisky & Lemon Parfait with Grapefruit & Mint, Poppy Seed Tuiles & Aniseed Brittle

           Marinated Fresh Pineapple with Lime & Chilli, Passionfruit Jelly, Coconut Ice Cream,
                                Rosemary Sorbet & Cardamom Biscuit
                                                 *****

                                          To Complete Your Meal
                          Full Selection of Coffees & Loose Leaf Teas Available
                                     Served with Chimneys Sweeties
                                                    £5.00
                   Gaelic Coffee with Isle of Skye Whisky and Whipped Double Cream
                              or with Single Malt, or Liqueur of Your Choice.
                                                From £6.95
                  Cheese as an Extra Course is Charged £10.00 plus £2.50 Supplement

                                             3-courses £50.00.
                         (Prices include VAT @ 17.5%. We make no service charge)
                           Christmas @ The Three Chimneys.
                               Boxing Day Dinner Menu
                                 Friday 26th December 2008



                                        To Start With
                 An Open Lasagne of Colbost Bay Crab, Spinach & Coral Cream

       Broadford Smoked Haddock & Hot-Smoked Salmon with Borreraig Farm Egg Mimosa

     Dunsyre Blue Cheese, Pear & Pine Kernel Salad, Mustard Leaves, Shallot & Thyme Relish

    Seared Saddle of Wild Rabbit & Hare with Tattie Scones, Fancy Kale, Sweet & Sour Quince

 Loch Dunvegan Langoustines with Organic Mesclun from Glendale, Lemon & Olive Oil Vinaigrette
                                     (£5.00 supplement)
                                            *****

                                            To Follow
                                   Leek, Potato & Oyster Soup
                              Jerusalem Artichoke & Chestnut Soup
                                              *****

                                          Main Course
Seared Glenhinnisdal Lamb’s Loin & Liver with Slow-Cooked Heart & Shoulder, Neep & Hairst Brees

     Pan-Fried Halibut & Sconser Scallops with Winter Vegetable Gratin, Cumin Cauliflower &
                                  Lightly Spiced Claret Veloutè

Beetroot & Lusta Shi-itake Risotto with Totaig Brassicas, Butternut Squash & Vine Tomato Dressing

               Grilled Mallaig Turbot & Moonen Bay Lobster with Crushed Potatoes,
                                 Fennel Confit & Herring Roe Sauce

      Charred Prime Fillet of Scottish Beef with Anna Potatoes, Braised Puy Lentils, Salsify,
                                    Garden Herb & Garlic Salsa
                                                *****

                                        Cheese or Pudding
             Selection of Scottish Cheeses with Three Chimneys Oatcakes & Chutney
                                        (£2.50 supplement)

       Dark Chocolate with Amaretti Délice with Frosted Blaeberries & Issy’s Crème Fraîche


                 The Famous Hot Marmalade Pudding with Drambuie Custard or
                       Traditional Christmas Pudding with Brandy Butter

           Warm Fruit & Nut Tart with Pomegranate Sorbet & Preserved Fruit Compôte

          Iced Nougat & Glacé Fruit Parfait with Aniseed Brittle & Pedro Ximenez Sauce

       Marinated Fresh Pineapple with Lime & Chilli, Clementine Jelly, Coconut Ice Cream,
                            Rosemary Sorbet & Cardamom Biscuit

                                Cheese as an extra course £10.00
                                                 *****
                     Your Choice of Tea or Coffee with Three Chimneys Sweeties
                Espresso, Cappuccino, Regular etc, please ask for your favourite.
                                                £3.45
    Gaelic Coffee with Whisky and Whipped Double Cream, or Malt, or Liqueur of Your Choice.
                                            From £5.25

                               3-Courses £50.00 4-Courses £56.00
                         (Prices include VAT. We make no service charge)
                                            Hogmanay 2008
                                       5-Course Celebration Dinner
                                         Wednesday 31st December

                                 Welcome Glass of Champagne & Canapés
Devils on Horseback, Mull Mature Cheddar Cheese Puffs & Dropped Scones with Talisker Home-Cured Salmon

                                              To start with
                     Colbost Bay Crab Risotto with Shellfish Essence & Truckle Wafer

           Broadford Smoked Haddock & Hot-Smoked Salmon with Borreraig Farm Eggs Mimosa

         Local Shi-itake & Jerusalem Artichoke Salad with Mustard Leaves, Shallot & Thyme Relish

         Roast Breast & Preserved Leg of Wild Mallard with Braised Chicory, Apple & Pomegranate

       Loch Dunvegan Langoustines, Organic Mesclun from Glendale, Lemon & Olive Oil Vinaigrette
                                              *********
                                            To Follow
                         Cream of Cauliflower Soup with Curried Hazelnuts
                               Three Loch Harport Oysters au Naturel
                                             **********

                                              Main Course
             Breaded Collops of Highland Venison with Skirlie Mash, Creamed Sprouts, Salsify,
                                 Pickled Walnuts & Beetroot Game Gravy

              Grilled Mallaig Turbot with Pine Kernel Crust, Sconser Scallops, Anna Potatoes,
                                    Split Pea Purry, Syboes & Claret Jus

    Cullin Goat’s Cheese, Pumpkin, Kale & Chestnut Cannelloni with Mull Cheddar & Vine Tomato Sauces

      Steamed Half of Moonen Bay Lobster & Skye Shrimps with Crushed Potato, Young Croft Carrots,
                                  Champagne & Herring Roe Veloutè

       Charred Fillet & Shredded Shin of Lochalsh Limousin Beef, with Winter Vegetable Dauphinoise,
                                       Haggis Pavé & Talisker Sauce
                                                 **********

                                           Cheese or Pudding
                 Selection of Scottish Cheeses with Three Chimneys Oatcakes & Chutney

             Dark Chocolate & Amaretti Delice with Frosted Blueberries & Issy’s Crème Frâiche

             Hot Marmalade Pudding with Drambuie Custard OR Marmalade Pudding Soufflé
                                        with Mealie Ice Cream

                        Passionfruit Trifle with Almond Tuile & Passionfruit Sorbet

               Iced Nougat & Glacé Fruit Parfait with Aniseed Brittle & Pedro Ximenez Syrup

            Marinated Fresh Pineapple with Lime & Chilli, Grapefruit Jelly, Coconut Ice Cream,
                                  Rosemary Sorbet & Cardamom Biscuit
                                                  **********
                       Your Choice of Tea or Coffee with Three Chimneys Sweeties
                     Espresso, Cappuccino, Regular etc, please ask for your favourite
         Gaelic Coffee with Whisky and Whipped Double Cream, or Malt, or Liqueur of Your Choice
                                        (Cost of liqueur additional)




         Complimentary Champagne will be Served at Midnight with Fireworks over Loch Dunvegan
                          5-Course Dinner, Champagne & Fireworks - £85.00