30th DECEMBER
DINNER MENU
STARTERS
Creamed cauliflower soup with toasted almonds (So, N, Ce)
Potted hot cured salmon with toasted granary bread, capers and lemon, mixed leaves (F, G, Mi, Mu)
Chicken and herb terrine with garlic aioli and toasted sourdough (Sd, G)
Feta, blood orange and golden beetroot salad with pomegranate molasses (Mi, Sd)
MAINS
Braised beef blade with pearl onion gravy, mustard mash and seasonal vegetables (Mi, Mu, Sd)
Parmesan breaded chicken escalope, garlic butter, rosti potatoes, seasonal dressed salad (G, E, Mi, Mu)
Grilled sea bream with cherry tomato and caper salsa, Lyonnaise potatoes and seasonal dressed salad (Ce, F, Sd, Mu)
Wild mushroom, blue cheese and truffle gnocchi, parmesan crisps (Mi, G, Sd)
DESSERTS
White chocolate and raspberry cheesecake with fruit coulis and whipped cream (Mi, G, So)
Sticky date toffee pudding with Scottish vanilla ice cream and toffee sauce (Mi, G, E)
Blackcurrant mousse, mulled stewed berries
Selection of cheese, chutney, grapes, salted walnuts and Scottish oatcakes
ALLERGENS
