Mothers Day Lunch Menu

Sunday 14th March 2010

 

Canapes'

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Seafood chowder made with local market fish and shellfish.

Tomato and basil soup. (V)

Smoked Haddock pastry case topped with Scottish cheddar served with cream leek sauce.

Haggis, neeps and tatties served with a whisky cream sauce.

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Breast of corn fed chicken cooked in cream, tomato and a hint of garlic,

set on roasted winter vegetables and a chive mash.

Vegetable nut roast set on mixed mushrooms and baby potatoes with

a cream and leek sauce. (V)

Fillet of Lemon Sole gently baked in herb butter, stuffed with cream cheese and spinach,

set on a duo of Savoy and red cabbage with potato dauphinoise.

Fillet of sea bass, pan seared, set on stir fried mixed vegetables and fondant

potato with a fresh green pesto.

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A light creme brulee made with local Tibbermore eggs,

served with a mango coulis.

A dark chocolate cup filled with Baileys ice cream drizzled with

a warm chocolate sauce.

Sticky toffee pudding served with warm toffee sauce and Baileys ice cream.

Rhubarb and cinnamon crumble served with vanilla ice cream.

 

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£25 per person served from 12.30 pm