Dinner Programme 2018/2019

Dinner reservations are on a Thursday Evening only this year with seating's at 6.30pm, 6.45pm, 7pm unless stated otherwise. Our menus do change from time to time so please check at the time of booking. If you would like a menu for an evening that is not listed below but you are booked in, please contact us.

Pre-booking is essential when visiting the restaurant so please contact us.

PLEASE NOTE: We do not have any christmas evenings left available.


Thursday 17th January

2 for £25

Starters

Cream of Asparagus Soup with Croutons

Creamy Tarragon and Pancetta Mushrooms on Toasted Brioche with Watercress

Cauliflower & Cheese Fritters with Warm Pepper Relish

Main Courses

Roast Pork Belly with Cider Sauce, sat on Mustard Mash and served with Honey Roast Roots

Cajun Spiced Salmon with Avocado and Tomato Salsa and Basmati Rice

Roasted Red Pepper and Asparagus Stuffed Saddle of Rabbit

Desserts

Lemon Posset with Berries and a Shortbread Biscuit

Steamed Double Chocolate Sponge Pudding and Vanilla Custard


Thursday 31st January

Burns Supper 4 Course Set Menu £17.95pp.

First Course

Cock-a-leekie soup

Main Course

Haggis Tatties and Neeps with Crispy Leeks and Whisky Jus

Third Course

Honey Glazed Salmon Supreme, served on a bed of Braised Pearl Stew and accompanied with a Haggis Scotch Egg. Served with a medley of vegetables

Dessert

Traditional Clootie Dumpling with Cinnamon Custard


Thursday 14th February

Valentine's Dinner, 4 Course Set Menu with Prosecco on Arrival, £19.95pp.

First Course

Red Lentil and Tomato Soup with Chorizo and Croutons

Second Course

Rosemary and Parma Monkfish on Leeks with Shellfish Sauce

Intermediate Course

Passion Fruit Sorbet

Main Course

Butter-Roasted Supreme of Chicken with Wild Mushroom & Potato Gratin

Vegetarian Option; Stuffed Field Mushrooms with a White Wine Cream Sauce served with Potato Gratin

Dessert

Sharing Platter; Vanilla Panna Cotta and Macerated Strawberries, Chocolate Tart, Lemon and Lime Cheesecake


Thursday 4th April

Chocolate Themed Dinner, 4 Course Set Menu, £19.95pp.

First Course

Stuffed Beef Tomato with Chocolate Pesto Rice and Mozzarella

Second Course

Crab, Leek and White Chocolate Risotto with a Parmesan Crisp

Main Course

Pan Fried Duck Breast, Crispy Skin with Cherries and Chocolate Ganache

Dessert

Dark Chocolate Fondant with Hazlenut Sable, Pedro Ximenez Ice Cream and Orange


Thursday 2nd May

Fish Night, 5 Course Set Menu, £19.95pp.

First Course

Saffron Fish Soup with White Beans and Chopped Chives

Second Course

Thai Style Fish Cakes, Coriander and Sesame Salad, Sweet Chilli Sauce

Intermediate

Lemon Sorbet

Main Course

Japanese Style Grilled Salmon & Seaweed salad. Marinated in Lime, Orange, Ginger, Garlic and Soy Sauce. Served with, Stir Fried Vegetables and Steamed Rice

Dessert

Chocolate Brownie, Coconut Ice-cream and Sea Salted Caramel Sauce


Thursday 9th May

New York Dinner, 3 Course Dinner, £15.95pp.

Starters

Cream of Asparagus Soup with Crab and Pistachio Crumb

French-born Executive Chef Cyril Renaud joined the culinary team at Mandarin Oriental, New York in November 2016.Overseeing operations of Asiate, he became Executive Chef, overseeing Mandarin Oriental, New York’s culinary programme including signature Restaurant Asiate. Asiate’s modern American cuisine features sophisticated interpretations of traditional fare that is accented with artistic touches, presenting one of the most unique dining experiences in Manhattan

Waldorf Salad with Candied Walnuts

The name comes from the fact that the Waldorf salad was first created for a charity ball given in honour of the St. Mary’s Hospital for Children on March 14, 1896 at the Waldorf-Astoria hotel in New York City. This version is taken from the Waldorf Astoria Cookbook.

Cheese and Olive stuffed Meat Balls, in Tomato sauce served with Pesto Bread

From the 5* Ritz Carlton Hotel, Central Park New York. Served on the all-day menu, Star Lounge restaurant.

Main Courses

Seared Duck Breast with Celeriac Puree, Haricot Vert, Sliced Almonds, Sweet Shallots and Orange Sauce.

Taken from the Rose Club menu, New York Plaza Hotel. The Rose Club, embodying the grandeur of The Plaza with a splash of contemporary style and spirit, overlooks the stunning hotel lobby. The club has hosted acts like Liza Minnelli.

More Main Courses to be added

Desserts

New York Style Cheesecake and Berry Compote

Crepe Suzette

Crème Brulee with Poached Berries and a Cranberry and Ginger Sorbet

Taken from the Living Room Restaurant menu, Park Hyatt New York.


Thursday 23rd May

Gin Night, 4 Course Set Menu, Gin on arrival with a Gin pairing alongside each course, £25pp.

First Course

Goats Cheese, Red Onion and Caraway Tart with Spiced Red Onions

Accompanied with a Opihr Oriental Spiced Gin

Second Course

Smoked Salmon with Homemade Blini, Cornichons, Capers and Grapefruit Mayonnaise

Accompanied by a JJ Whitley Elderflower Gin

Main Course

A Duck Dish with Redcurrants and Juniper Berries

Accompanied by a Greenall’s Wild Berry Gin

Dessert

Trioof Desserts: Raspberry and Orange Fruit Tarts; Iced Orange and Lemon Parfait; Chocolate and Orange Mousse Dome/Cheesecake

Accompanied by a Whitley Neill Rhubarb Ginger Gin