Sample Menu 2

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