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    Dinner Menu Open Championship Week: To Start

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    This document is a dinner menu for an open championship week from July 14-16, 2015. The menu includes options to start such as beetroot cured gravlax, cauliflower and lemon cous cous salad, and lobster and crab caesar salad. Main dishes consist of options like grilled loch fyne salmon, pan roasted sea bass, roast loin of perthshire lamb, and 10oz prime scotch sirloin steak. Dessert choices are homemade desserts selected daily by the chef. A 3 course menu is offered at £45.

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    Dinner Menu Open Championship Week: To Start

    Uploaded by

    api-290514856
    13 views2 pages
    This document is a dinner menu for an open championship week from July 14-16, 2015. The menu includes options to start such as beetroot cured gravlax, cauliflower and lemon cous cous salad, and lobster and crab caesar salad. Main dishes consist of options like grilled loch fyne salmon, pan roasted sea bass, roast loin of perthshire lamb, and 10oz prime scotch sirloin steak. Dessert choices are homemade desserts selected daily by the chef. A 3 course menu is offered at £45.

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    This document is a dinner menu for an open championship week from July 14-16, 2015. The menu includes options to start such as beetroot cured gravlax, cauliflower and lemon cous cous salad, and lobster and crab caesar salad. Main dishes consist of options like grilled loch fyne salmon, pan roasted sea bass, roast loin of perthshire lamb, and 10oz prime scotch sirloin steak. Dessert choices are homemade desserts selected daily by the chef. A 3 course menu is offered at £45.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    13 views2 pages

    Dinner Menu Open Championship Week: To Start

    Uploaded by

    api-290514856
    This document is a dinner menu for an open championship week from July 14-16, 2015. The menu includes options to start such as beetroot cured gravlax, cauliflower and lemon cous cous salad, and lobster and crab caesar salad. Main dishes consist of options like grilled loch fyne salmon, pan roasted sea bass, roast loin of perthshire lamb, and 10oz prime scotch sirloin steak. Dessert choices are homemade desserts selected daily by the chef. A 3 course menu is offered at £45.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Dinner Menu

    Open Championship Week


    14 th, 15th & 16th July 2015

    To Start
    Beetroot Cured Gravlax
    Cauliflower & Lemon Cous Cous Seasonal Leaves & Beetroot Syrup
    Salad of Warm Goats Cheese
    Walnuts & Tomatoes, Orange & Thyme Dressing, Crispy Croutons
    St Andrews Bay Lobster & Crab Caesar Salad Cocktail
    With Parmesan Shavings and Crispy Smoky Bacon
    Terrine of Duck Liver with a Grain Mustard Mayonnaise

    Toasted Homemade Sourdough and Fruit Chutney


    The Famous Russell Steamed Shetland Mussels
    In White Wine, Coconut Cream, Coriander, Lime & Chilli
    Chefs Homemade Soup of The Day
    Asparagus, Leek & Lemongrass, laced with a Citrus Cream

    The Main Event


    Grilled Loch Fyne Salmon
    Mooli Noodles, Lobster Bisque Sauce & Coriander Infused Olive Oil
    Pan Roasted Sea Bass Fillet
    Mediterranean Vegetable Risotto, Crispy Parma Ham & Basil Pesto
    Supreme of Corn-fed Chicken
    Stornoway Black Pudding, Almondine Potato, Peas & Broadbeans & a Red Wine
    Jus
    Roast Loin of Perthshire Lamb
    Sweet Potato Cous Cous, Salsa Verde, & a Ruby Port Reduction
    Pan-seared Fillet of Beef & West Coast King Scallop
    Roasted Vine Tomatoes, Potato & Pea Risotto & a Basil Butter Sauce
    10oz Prime Scotch Sirloin Steak
    Served with Grilled Tomato, Steak Mushroom, Chunky Chips and a Peppercorn
    Sauce,
    Beef Tomato filled with Vegetarian Haggis
    Ratatouille Vegetables & a Mull Cheddar Glaze

    Desserts
    The Chefs Daily Choice of Homemade Desserts

    From The Choice of The Blackboard


    3 Course Menu: 45.00

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