Any customers or guests of customers must advise the Hotel of any allergies, prior to arrival at the Hotel. It is only by this means that we can complete the necissary checks to ensure that suitable options are available on arrival. Where ever possible we use organic British produce and do not use genetically modified ingredients.
We work closely with local and Scottish suppliers to ensure we have the finest available produce year round. We have valued relationships with Campbell Prime Meats, McCallum & Son, Grahams Dairy, Ochil Foods, Lymkilns Cheeses amongst others.
Country Hotel of The Year 2009
Chef Medaille d'Or for Dinner Excellence 2009 and 2010
Romantic Hotel of The Year 2009
Rising Star Restaurant with Rooms of The Year 2009
Informal Dining Excellence Award 2009
Dinner Menu
DINNER MENU
Menu Canape
Chefs Appetiser
To Start
Hand Dived Orkney Scallops with Curry, Black Olive, Yoghurt and Peanut
Marinated Ballontine of Foie Gras with Apple Puree and toasted Brioche
Poached Free Range Perthshire Duck Egg with Garden Pea and Parma Ham
Grilled Conference Pear (v) with Goats Cheese and Honey Truffle Dressing
Mallaig Lobster & West Coast Salmon Ravioli
with Lemon Grass and Chervil Foam
Main Course
Seared Fillet of Scottish Sea Bream with Black Olive Crushed Potatoes
Broccoli and Vanilla Velouté
Buccleuch Lamb Three Ways with a Herb Crust, Fondant Potato
Kohlrabi, Kale and Balsamic Jus
Pan Roasted Fillet of West Coast Farmed Halibut
Carrot and Coriander Pappardelle, Scallop Tortellini and Grapefruit Sauce
Whole Roasted French QuailPomme Dauphine, Beetroot
Artichoke and Passion fruit Vinaigrette
Spring Vegetable and Kale Crumble (v) Balsamic Reduction
Desserts
Confit Scottish Rhubarb with Crème Fraiche Sorbet, Fennel and Navel Orange
Dark Chocolate Velouté with Cinnamon Ice Cream and Chocolate Sauce
Wood Sorrel Crème Brûlée with Cherry Sorbet and Scottish Raspberries
Warm Pomegranate Sangria Poached Fruits and Honey Ice Cream
Dunsyre Blue, Morangie Brie, Crowdie and Isle of Mull Truckle Cheddar Cheese Oatcakes, slow roasted Fig and Celery
Cheese is also available as an additional course
at a £5.50 per person supplement
Canapés, Chefs appetizer, three courses and vat at prevailing rate £38 per person
Canapés, Chefs appetizer, two courses and vat at prevailing rate £ 32 per person
Coffee & Teas
Fresh Ground Stromboli Cappuccino and Espresso Coffee, Mysore Rich Cafetiere Coffee and selected Teas all served with Petit Four £3 per person
We do not use genetically modified ingredients and where ever possible use only the finest Scottish and British sustainable produce. Please advise us of any food allergies or medical conditions we should be aware of prior to ordering
(v) suitable for vegetarians
We can also accommodate vegans and gluten free requests if informed at time of booking.
