AULD ALLIANCE DINER
(6-9 diners)

 

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2 courses from 39.75     3 courses from 46.50

 

 

 

If you are pregnant, have any specific allergies, life-style or food intolerances -
please inform us before ordering. Possible allergens are indicated by the
red numbers - please refer to our Allergen Information Page

 

ENTREES:

 

Baked Fearn Abbey Salad
ewe's brie; dressed apple, celery, pea shoots & walnuts;
white truffle croutons; rhubarb & port compote
Grapefruit Morangie
chargrilled with Demerara Sugar & malt whisky
Woodland Potage
mushroom & herb soup; mint yoghurt

Eggs Caledonia
Bradan Orach & Rost [cured & smaked salmons];
capers; Hollandaise sauce; potato; quail egg; spring onion

4 Oysters [120+g]au Naturel or
Grilled with Butter or Cheese
Iced Oystercatcher Bloody Mary
celery; spicy tomato & vodka frappe; 3 oysters; iceberg lettuce
Oysters Carnegie or Thermidor
4 baked oysters-spinach; shellfish cream sauce; oateal; silver leaf
or brandy, cheese & Dijon mustard cream sauce; breadcrumb crust
Scallops au Gratin
seared scallops; garlic butter; cheese & oatmeal crust
Monarch o' the Glen Parfait
smooth venison liver pate with Agen prune; pea & hazelnut salad

 

PLATS PRINCIPAUX:

 

Glazed Spinach Stovies
sauteed spinach, onion & potato; ale, cheese & mustard sauce
Walnut "Haggis" [vegan]
oatmeal, vegetable & walnut pudding; apple sauce
Sea Trout & Oysters
poached in a chicken maritime broth
Sole Companion
steamed lobster & megrim sole; shellfish sauce
Grilled Lobster
Lobster Colcannon
garlic butter-sauteed lobster; creamy cabbage, potato & spring onion cake; crisp kale
Lobster & Oyster Thermidor
baked in a brandy, cheese & Dijon mustard cream sauce with a breadcrumb crust
Stalker's Potato & Vegetable Pie
horseradish, oatmeal, pea & potato mash on braised venison, carrot, cauliflower,
parsnip & shallot in a bramble gravy; served with pickled onions & walnuts
Barbary Duck Leg Confit
with an orange & whisky gravy & a walnut skirlie

 

ACCOMPAGNEMENTS:
[6.00 per table serving]

Duck Fat Chipped Potatoes
&/or Celery, Grape & Walnut Salad
&/or Petit Pois a la Francaise
peas; pea shoots; lettuce; onion; sugar; vegetable stock

 

SAVOURIES:

Angels on Horseback
3 grilled oysters in bacon; sauteed samphire
Tain Cheese Platter [8.50 extra}
N.B. suitable for sharing

 

DESSERTS:

 

Atholl Calders Glace
fried "drawer" porridge; honey, oatmeal & whisky; ice cream; raspberries
Braw, Bricht, Berrie Biscuit
frozen blueberries; meringue; raspberries; strawberry crowdie ice cream; shortbread
Canele au Marzipan aux Abricots
apricot marzipan dumplings with hazelnut praline ice cream
Creme Brulee
with plain, coffee, rhubarb & ginger crumble or with fruit
Ile de Skye Pudding
soft meringue on a Drambuie custard cream with
almond brittle, bramble syrup & orange zest
White Chocolate Nougat Ice
 served with a warm whisky chocolate pot
or Purely Banana or Yoghurt Fruit Ice Cream 
at 2.75 per scoop

 

CAFES/THES/TISANES:
served with Scottish sweetmeats

 

Cafetiere [per guest] 3.75
blended Arabica or decaffeinated Columbian
Teapot [per guest] 3.75
black, green, oolong, white or herbal
Continental Cups 3.95
caffe latte, cappuccino or espressos
Estate Coffee [per guest] 4.25
Brazilian Arabica Santos NY SCR 2/3 17/18 SS,
Columbian Arabica Condor Medellin Supremo,
Costa Rican Arabica TUJ San Marcos de Tarrazu,
Indonesian [Java] Arabica lintong Grade 1 A Zamrud,
or Kenyan Arabica AA Gethembwini Estate
Hot Milk & Chocolate Callets 4.50
Irish-style Coffees 6.75
cream-layered coffee with a liqueur or a spirit

 

 

MENU ENFANT:
2 courses @ 14.50, 3 courses @ 18.25

 

Frozen Grapes & Cheese Cubes
Heinz Tomato Soup
served with white truffle croutons & seeds etc.
Smoked Salmon Toasts
smoked salmon slices & spread; soldiers
 
Fried or Steamed Sole
Scallop Skewer; Garlic Butter
Beef Steak Mince, Onion & Peas in Gravy
 
Ice Cream & Sprinkles
Banana & Marshmallow Chocolate Fondue

 

 

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