Typical Starters

Cullen Skink

A classic Scottish Soup of Smoked Haddock, Potato and Onion.

Traditional Pea & Ham Soup

The Haggis Hors d’Oeuvre

A slice of local haggis, set on tattie scones, topped with chopped bacon, caramelised onions and a whisky cream sauce.

GOATS CHEESE PANNACOTTA

with red onion and tomato salad.

Sole Parcel

Fillet of sole, wrapped round prawns, spring onions & sun-dried tomatoes.

Irene’s Tomato Starter

Fresh Tomatoes, oven roasted in a garlic & fresh mint cream sauce & served on tattie scones.

Typical Main Courses

(All served with potatoes & fresh seasonal vegetables)

Venison Sausages

Specially made for us by George Gow, served on onion mash with a rich gravy.

Ballindalloch Chicken

Breast of Chicken, oven baked in a tomato cream sauce, with ham & Scottish Cheddar

Local Lamb Steak

Oven roasted, topped with a parmesan herb crust, served with a warmed Drambuie raspberry coulis

Venison Cassoulet

Rothiemurchus venison, gently casseroled with chick peas and chorizzo, topped with a herb scone

Fillet of Smoked Haddock

Gently oven baked in milk, topped with goats cheese & served on a rough pea puree

Seafood Casserole

An oven baked melange of white fish, smoked fish and prawns.

Beef Tomato stuffed with Garlic Mushrooms

Duxelle of Mushrooms, Hazelnuts & Cream Cheese en-croute

Typical Desserts

Irene’s Infamous Sticky Toffee Pudding.

Served with fresh cream or crème fraiche

Dark Chocolate and Pear Tart

Served with fresh cream or crème fraiche

Pannacotta

John’s favourite dessert – ever!

Steamed Whisky Marmalade Pudding

With hot marmalade sauce & fresh cream

Lemon Possett

With fresh fruit & a home-baked shortbread

Cranachan

The traditional Scottish confection of fresh cream, raspberries, toasted oats and honey, drizzled with whisky & topped with crushed shortbread.

Poached Pear

Fresh pear, gently poached in wine & cinnamon, served on a dod of crème fraiche with a fresh fruit coulis

Or

Selection of Cheeses

With oatcakes, biscuits and fresh fruit