Sample Menu 2 |
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To Begin Pan-seared Uist scallops with Stornoway black pudding puree Terrine of foie gras with Tiroran elderberry jelly
Carrot, honey
and root ginger soup
(Interlude)
To Continue Pan-fried saddle of Argyll venison with mille feuille potatoes, cauliflower puree, sautéed hand-picked girolle mushrooms and a game jus Aga-baked west coast halibut with smoked haddock gnocchi, caramelised and golden turnip and a champagne foam
To Conclude Tiroran Alt Orain whisky tart with a raspberry and oatmeal fool Dark chocolate mousse with confit citrus segments and Cointreau ice cream Green tea aga meringues with chantilly cream, fresh summer berries and a salt caramel drizzle
Cheese Options
Mull Cheddar,
Clava Brie and Dunsyre Blue Cheese
Served with Benbecula
Oatcakes and Homemade Garden Chutney
Followed by
After dinner
coffee, various teas and highland truffles
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