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Festive Dinner 2019

Starters

Homemade soup of the day (V) (GF)

The Buttery’s Cullen Skink (GF)

Orzo salad with grilled goat’s cheese, orange, tarragon, roasted pine nuts & pickled beetroot pesto (V)

Crostini with wild mushrooms, pastrami, red onion & melted brie, tomato & almond chutney

Sliced oak-smoked salmon, scorched sweetcorn & red pepper salsa, lime avocado mousse (GF)

Flash-fried West Coast scallops on MacSween haggis, scampi & dill bisque, spinach oil

Mains

Traditional roasted turkey with rosemary & black pudding stuffing, herb jus & cranberry & chilli chutney

Roast chicken breast, horseradish & red onion saute potatoes, brandy & peppercorn sauce (GF)

Pan-fried fillet of halibut, lemon & thyme skirlie, horseradish cream

Roasted supreme of Gressingham duck, spiced red cabbage, mulled wine jus & honeyed pears (GF)

Mignons of Scottish beef fillet, sweet potato colcannon, roasted garlic & shallot jus (GF) (£5 supp)

Sides - £4.50

Stir-fried Brussels sprouts, onions, pancetta

Triple-cooked hand cut chips

Creamed Savoy cabbage & bacon
Roasted potatoes

Mangetout, crispy onions & garlic

Desserts

Golden clootie dumpling with stewed sweet ginger apples, whisky mascarpone

Creme brulee, fig & porte compote, oatmeal shortbread

Orange & cointreau cheesecake, poached candied fruits & caramel sauce

Homemade brandy basket with trio of ice-creams (After Eight, Seville Orange, Cointreau & Cranachan)

Selection of Scottish cheese, Arran oatcakes, quince jelly

2 courses 35 / 3 courses 40

MENU LIVE FROM DECEMBER 4TH

Separate vegetarian / vegan menu available on request

Please note: this is a sample menu and subject to seasonal changes

All tables of 8+ will be required to dine on Festive Menu

Dietary requirements and food allergies can be catered for with advance notice