Chef Garry's Current Menu 2012

                                                       Appetiser                                                                                                                                                                              £                

Vine ripe tomato, and red pepper soup with butter beans and puy lentils               5.00         

Mild spiced butternut, parsnip and carrot soup garnished with chermoula oil           5.00

 Flash fried seafood terrine, scented with citrus and chorizo, served on a mescaline of leaves with a celery and peanut dressing                                                           7.50

Pan seared mild spiced west coast crab cakes, with grapefruit, fennel and cashew         salad garnished with sweet and sour carrot dressing                                             8.50

Flash fried prosciutto ham, served with vine tomato, red onion and orange salad, garnished with sundried tomato-basil and pistachio dressing                                  7.25

Pan fried ballotine of chicken, served with balsamic red onion tart and, green herb dressing                                                                                                          6.50

 Curried butternut squash spring roll, served with beetroot and carrot salad,                   and ponzu sauce                                                                                            6.00

 Main Course

Stir fried gnocchi and summer vegetables served with a creamy goats cheese sauce   12.50

Breast of chicken, served with fondue of creamed leeks, peas and pancetta, garnished with mashed potato and red wine jus                                                        16.00

Breast of duck, scented with cumin and served on pearl barley, spring onion                and parmesan risotto, garnished with orange jus and spiced cauliflower croquettes                                                                                                                         18.50

Roast rump of lamb dressed in herb and dijon mustard crust,                                      gratin potatoes and ratatouille garnished with creamy café de paris sauce          19.50

Haunch of venison served with pressed potato cake, warm salad of raisins,                  pine nuts and beetroot, garnished with parsnip purée and green peppercorn café au lait sauce                                                                                                        19.50

Gold standard fillet of scotch beef, topped with duxelle of wild mushrooms,                  puff pastry fleuron, caramelised shallots and root vegetables, garnished with red wine jus                                                                                                           26.00

 Desserts

 Toffee pudding with nougatine ice cream                                         6.50

Baked white chocolate cheesecake with fruit compote and gingerbread ice cream 6.50

 Iced Drambuie yoghurt soufflé with macerated orange segments and coconut macaroons                                                                                                     6.50

 Sacher torte  Served with mango sorbet                                                           6.50

 Praline crème brûlée with apple confit                                                               6.50                                                     

 Warm pistachio, hazelnut and olive oil cake with vanilla ice cream                       6.50                        

Coupe Liegeoise ~ black cherries and brandied raisins served with                     7.00         coffee ice cream espresso sauce, mixed nut and rosewater cream

 Trio of homemade ice creams or sorbets                                                        6.00                                                           

Dunsyre blue, Morangie brie, Crowdie, Ullapool Smoked cheddar and Isle of Mull Cheddar served with homemade oatcakes and celery                                       8.00                                                          

Dessert Wines

CASA SILVA, Late Harvest Semillon Gewurztraminer, 2010                                                                      Cosecha Valley,

CERAVOLO, Shiraz, 2006 / 2007                                                                                            Adelaide Plains, South Australia

Selection of Fine Ports

Dow’s Ruby Port (50 ml)

Dow’s White Port (50 ml)

Graham’s Vintage, 2000 (50 ml)

Taylor’s Vintage, 1994 (50 ml)

Smith Woodhouse LBV, 2000 (50 ml)

Delaforce Tawny Port 10 year old (50 ml)

Noval Tawny Port 20 year old (50 ml)

Cockburn’s Light Dry White Port (50 ml)

Blandy’s Duke of Clarence Madeira (50 ml)

Blandy’s Duke of Sussex Madeira (50 ml)