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Sample Menu
(Menu Changes Daily)
Starters
Smoked Duck Supreme
Plump Barbarrie Duck Breast from our Local Smokehouse
Delicately Smoked over Juniper and Oak Whisky Cask Shavings
Thinly Carved onto a Nest of Continental Salad Leaves
Garnished with Fresh Orange Segments and Drizzled with a Honey and Mustard
Dressing
Goat's Cheese and Red Onion Tartlet
Savoury Short Pastry Tartlet Case
Filled with Crumbled Goat's Cheese and a Red Onion Marmalade
Drizzled with a Fresh Pesto
"Red Thai" Salmon
Finest Scottish Salmon Dry Cured to an Authentic Thai Recipe
Using "Hot" Chili Peppers, Lemon Grass and Coriander
Presented with a Cucumber and Mint Raita and Lemon Wedges
Game Terrine
Terrine of Mixed Coarse Game from the Craufurdland Estate
Enhanced with "Galloway Pride" Scotch Whisky, Herbs and Cream
Served with MacGregors Oatcakes and a Tangy Juniper Game Chutney
SOUP
Veloute of Sweet Potato and Baby Leek
SORBET
Main Courses
Cairns of Scotch Beef Fillet
Prime Scottish Beef Fillet Steak
Pan Roasted and Set on a Port Wine and Red Onion Marmalade Edged with a Fresh
Olive Oil
Baked Salmon Fillet with Pernod Cream
Prime Fillet of Shetland Salmon
Oven-Baked and Finished in a Pernod and Tarragon Scented Cream Topped with
Avruga Caviar
Roast Loin of Galloway Lamb
Pan-Seared and Roasted Choice Cut of Local Lamb Dusted with Hot Cajun
Blackening Spice and Complemented by a Timbale of Couscous and a Warm
Raspberry Vinaigrette
Roast Stuffed Quail and Venison Loin
Whole Boneless Stuffed Quail from the Craufurdland Estate
Oven-Roasted and Set on Collops of Red Deer Loin
Finished in a Rich Berry and Game Stock Reduction
All Main Courses Served with Chefs Selection of
Fresh Garden Vegetables and Potatoes
A Choice of Homemade Desserts or Scottish Cheeses
plus Tea or Coffee to follow |
