Lodge Menu Suggestions
Starters
Ayrshire Wild Boar Stovie Cake served with Wild Garlic Puree and Fried Quail's Eggs
Smooth and Buttery Pate of Chicken Liver with Onion Marmalade, Toasted Sourdough Bread
Hot Smoked Scottish Salmon with Asparagus, Warm Poached Duck's Egg and Topped with Crispy Bacon
Roasted East Coast Scallops with Black Pudding, Celeriac Puree and a Rocket Salad
Twice Baked Floating Soufflé with Mull Cheddar and Gruyère cheese
Pressed Organic Highland Chicken and Young Grouse Terrine with a Fig Chutney
Mains
Herb Oil Poached Trout with Grilled leeks, Sautéed Potatoes and Sorrel Mayonnaise
Grilled Monkfish, Smoked Pancetta and Haricot Beans with a Fennel and Almond Sauce
Haunch of Roe Deer, Kailkenny Croquette, Confit Garlic, Beetroot, Drambuie Peppercorn Sauce
Roast Wood Pigeon Wrapped in Bacon with a Wild Mushroom Pearl Barley Risotto and a Creamy Game Sauce
Pork Fillet with Smoked Ham Hock, Braised Cabbage and Potato Puree
Aberdeen Angus Rib-eye Steak with Potato Lyonnaise with a Red Wine Bearnaise
Desserts
Sticky Toffee Pudding served with Hot Butterscotch Sauce and Clotted Cream Ice Cream
Warm Vanilla Rice Pudding with Whisky Soaked Golden Raisins and Home-made Marmalade Biscuits
Burnt Honey Brûlée with Saffron and Sauternes Poached Pear
Hot Chocolate Fondant and Caramel Ice Cream and Hot Chocolate Sauce
Single Malt and White Chocolate Pannacotta Served with Home-made Shortbread
Pistachio Nut Pavlova with Scottish Raspberries and Toasted Almonds
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