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Winter/Spring Set Menu - £25 |
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STARTER |
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Today’s Soup
served with warm homemade bread
Grilled Fraserburgh Mackerel
salad of pickled vegetables, mustard dressing
Arancini
crispy, breaded risotto balls stuffed with Ardrahan cheese, roast red pepper and tomato sauce |
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main courses
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Breast of Free Range Chicken
grain mustard mash, creamed leeks
Tandoori Spiced Fillet of Shetland Coley
sticky rice, homemade pickles, mini poppadoms
Open Lasagne of Wild Mushroom and Marinated Globe Artichoke
white spring truffle, crème fraiche, fresh herb |
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puddings
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Mixed Nut Tartlet
butterscotch sauce, mascarpone
Two Little Chocolate Pots
milk and dark valrhona chocolate, blood orange jelly, white chocolate tuille
Selection of Homemade Ice Creams and Sorbet |
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Winter/Spring Set Menu - £30 |
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STARTER |
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Seared Hand Dived West Coast Scallops
fennel puree, sauce vierge
Terrine of Ayrshire Pheasant, Partridge and Rabbit
shallot relish, toasted sour dough
Grilled Farmhouse Goats Cheese
toasted spiced fruit loaf, apple chutney, rocket leaves |
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main courses
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Roasted Highland Venison Haunch
bubble and squeak cake, onion puree, baby carrots, thyme jus
Baked Fillet of Halibut from the Isle of Gigha
red wine risotto, pistachio and pine nut crust
Spinach, Chick Pea and Aubergine Tagine
preserved lemon and mint ricotta, cous cous fritter |
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puddings
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Roasted Yorkshire Rhubarb
Ginger bread “pain perdu”, honeycomb ice cream, ginger biscuits
A Plate of Lemon Desserts
Lemon tart, lemon posset, glazed lemon polenta cake, lemon meringue ice cream
A Selection of British Artisan Cheeses
Served with homemade oatcakes, spiced pear chutney and grapes |
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'Set menus are advised for all larger groups but are available to all.
Please contact the restaurant on 0131 229 3402 or therestaurant@therutlandhotel.com |
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