Sample menus
Fine Dining
Starters
Victoria's Cullen Skink – A traditional Cream of Smoked Haddock Soup with Potato and Spring Onions
Chef's Home Made Chicken & Goose Liver Parfit - served with Red Onion & Plum Chutney and Home Made Oatcakes
Main Courses
Ballontine of Salmon - served with Tomato, Caper & Spring Onion Risotto, Smoked Salmon Beignet and Dill Cream
Pan Fried Chicken Breast - stuffed with Lemon Mousse, Fondant Potato, Creamed Savoy Cabbage & Chicken Ginger Sauce
Desserts
Date & Drambuie Pudding - with Caramel Sauce and Butterscotch Ice Cream
Chocolate and Nutella Tart - with Fresh Raspberries & Vanilla Ice Cream