Dinner menu

Spring 2012

This menu may be subject to change

 

Amuse Bouche

 To Start

Crab

 Twice Baked Isle Of Mull Crab Souffle, Lime Jelly, Mango, Brown Meat Dressing 

Wood Pigeon

Wild Cured Breast & Confit Leg, Roasted Almonds, Savoy Cabbage, Apple, Anise & Port Syrup

Scallops

Pan Fried Hand Dived Isle Of Mull Scallops with five sauces (£4 supplement)

Asparagus

Grilled New Season Asparagus, Duck Yolk, Lightly Pickled Vegetables, White Truffle Cream Dressing

Oyster

Poached Croig Oysters, Sherry Vinegar, Tagliatelli, Oyster & Wild Garlic Cream, Cucumber, Lemon oil

Chickweed

Am Birlinn Chickweed Salad, Sweet Pear, Pickled Walnuts, Grated Cauliflower, Mull Blue Cheese Beignets, Cumin Dressing

Mussels

 Inverlussa Mussels, onion, garlic and Chardonnay Cream Sauce (when available)

Intermediate

Potato & Watercress Veloute 

Or

Sorbet Of The Day

To Follow

Chicken 

 Confit Breast Of Bresse Chicken, Tarragon Ballotine, Pan Fried Liver, Spring Vegetables, Fondant, Tomato Seeds, Morel Sauce

Halibut

Butter Roast Traunche Of Gigha Halibut, Cockles Cooked In Sherry Vinegar, Parsley Risotto, Baby Leeks, Red Wine Emulsion £4 supplement)

Goat’s cheese

Goat’s Cheese & Honey Mousse, Panko & Hazelnut Crumb, Beetroot Curd,  Salted Celery, Pear Crisp, Filo Pastry

Ling

Grilled North Atlantic Ling With Cumin Oil, Smoked Ham Hock Quinoa , Pickled Cucumber, Shaved Rhubarb

Pork Belly

Twice Cooked Spiced Pork Belly, Braised Lettuce, Five Spice Potato Mash, Apple & Almond Puree, Braising Liquor

Cous Cous

Roast Tomato, Garlic & Nettle Cous Cous, Cardamom Biscuit, Roasted Red Pepper Coulis, Toasted Hazelnuts

Mussels

 Inverlussa Mussels, onion, garlic and Chardonnay Cream Sauce (when available)



To Finish

Chocolate

Chocolate Marquis, Vanilla Tuille, Preserved Mandarin

Lemon

Lemon Tart, Honeycomb Tuille, Rosewater Cream, Rose Petals

Vanilla

Vanilla Milk Jelly, Roast Nectarine, Nectarine Mousse, Passionfruit Custard, Toasted Lemon Cake Crumbs

 Carrot

Warm Carrot, Orange & Cinnamon Cake, White Chocolate Orange Sauce  

 Cheese 

Dunsyre, Morangie Brie, Mull Chedder, Gruth Dhu, Red Apple, Celery, Oatcakes

Coffe & Petit Fours

Per Person 

2 courses £25

3 courses £32

4 courses £34

 ©Paul Mair 2012