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.

Sweet Glazed Mushrooms

Served in a Roasted Pepper Boat.

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.

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 vegetables, topped with a puff pastry lid

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

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