CHRISTMAS EVE DINNER MENU
STARTERS
Highland Game Terrine
Leek and Potato Soup (Ce)
Traditional Prawn Cocktail
Buttered granary bread (Cr, G, C, E)
Spiced winter fruit chutney and sourdough crisp (Sd, G)
Twice baked Isle of Mull Soufflé (G, E, Mi)
MAINS
Slow Cooked Beef Shin
Arran mustard mash, honey glazed carrots and green beans (Mi, Mu, Sd)
Fillet of Sea Bass
Herb crushed potatoes, confit fennel, tomatoes and beurre blanc (F, Mi, Sd)
½ Chicken Coq Au Vin
Thyme mash, roast parsnips (Sd, Mi)
Wild Mushroom Pithivier
Wilted spinach and pomegranate molasses jus (Mi, G, E)
DESSERTS
Lemon Meringue Pie
Citrus sorbet, lemon tuile (Mi, G, E)
Treacle Tart
Candied banana, pecan cream (Mi, G, N, E)
Belgian Chocolate Mousse (Mi, E, So)
Scottish Cheese Selection
Chutney, grapes, and oatcakes (Mi, G, Ce)
ALLERGENS
