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