Sample Menu 2 |
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Tiroran House Hotel First Course Choices Cream of Fresh Asparagus Soup with Creme Fraiche, Roasted Pancetta, Croutons and Blanched Asparagus Spears Fresh Local Crab, Lime and Chili Cakes on Crushed Minted Garden Peas with a Citrus Mayonnaise Dip and Baby Garden Leaves MacSween's Haggis Filo Parcel with Roasted Apple and Stornaway Black Pudding and a Sweet Chili and Chorizo Dressing Main Course Choices Pan Seared Argyll Venison (cooked to order) with a Roasted Root Vegetable Rosti, Sweet Potato Puree and an Orange Juniper and Red Wine Reduction Aga Baked Fillet of Scottish Halibut with Roasted Celery and Fennel, Buttered Samphire and a Mull Cheddar Cream Reduction Roasted Vegetable Filo Parcels Served with Spiced Puy Lentils and Sweet Potato Crisps (V) Pudding Choices Fresh Lemon Posset with Fresh Scottish Raspberries and Home Baked Shortbread
Mango, Passion Fruit and Citrus Petit Four Plate with Summer Berry Sorbet and Orange Ice Cream Baskets
Double Chocolate Baked Cheesecake with White Chocolate Ice Cream and Summer Berry Compote
Mature Mull Cheddar, Dunsyre Blue and Morangie Brie Cheeses with Homemade Oatcakes and Water Biscuits, Grapes from the Vine, Home Grown Celery and Homemade Apple and Green Tomato Chutney
Followed by After Dinner - Various Teas, Coffees, Homemade Sweet and Chocolate Truffles |