First Course

Roast tomato soup, basil foam

 

Second Course

Foie gras terrine, spiced bread crumble, pickled apple, calvados jelly

Inverawe smoked salmon, rye toast, lime gel, avocado salad, crisp vegetable julienne

Warm chargrilled vegetables and goats cheese in filo pastry, rocket salad and black olive tapenade

 

Third Course

Slow cooked goose, orange glaze, roast potatoes, braised red cabbage, Chantenay carrots, roast parsnip

Fillet of beef, truffle jus, truffle creamed potatoes, fine beans, roast shallot

Pan fried turbot, clam and sage butter sauce, Samphire, pomme anna, celeriac

Tortellini filled with ricotta and truffle, spinach, roast butternut, noisette butter

 

Fourth Course

Isle of Mull cheese with oatcakes and chutney

 

Fifth Course

Homemade Christmas pudding with brandy sauce

Praline yuletide log, milk ice-cream, chocolate soil, praline butter cream

Iced clementine parfait, coffee sauce, honeycomb, Jamaica cake

 

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