CHRISTMAS MENU 2011 (PRICE TO FOLLOW)

Starters

pumpkin parmesan veloute
hand dived harris scallops with a lemon and dill butter
spiced chicken terrine with prune chutney and thyme jus served with homemade walnut and honey bread
treacle cured salmon with beetroot fondant and horseradish chantilly
ham hough with minestrone and poached eggs
potato and sage gnocchi with a mushroom and shallot ragout

Main course

traditional roast turkey with all the trimmings
gressingham duck legs with a potato terrine, beetroot puree, creamed curly kale and orange jus
pan fried fillet of local salmon with a jerusalem artichoke puree, parsnip mash and sauce vierge
monkfish wrapped in pancetta with steamed leeks and a sweet peppercream sauce
Isle of Uist organic highland beef with duck fat chips, roasted cherry tomatoes and a watercress salad
goats chees pithivier with mixed salad and a red wine vinaigrette

Desserts

classic christmas pudding with creme anglaise
white wine poached conference pear with apple sorbet and almond biscuits
fromage frais panna cotta with a demerara tuile and tequila sunrise jelly
dark chocolate mousse with a pineapple spice sauce
selection of homemade ice cream
selection of scottish cheeses with a pear and raisin chutney and homemade oatcakes