Barcaldine House Hotel
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Friday 4th December 2009
Canapés
Smoked salmon with pink pickled ginger
Hake tempura
Amuse Bouche
Wild mushroom soup with white truffle oil
Entree
MacLean’s brown crab with a rocket and avocado salad
Stornoway black pudding, pancetta and quail’s egg salad
Salt venison with a roast beetroot dressing
Intermediate
Elderflower sorbet
Main Course
Duo of Barbary duck- pan-seared breast and rillette with lemongrass scented wild mushroom compote and fondant potatoes
Barcaldine fish pie
Guinea fowl with braised red cabbage, garlic puree,
crushed new potatoes and a game jus
Desserts
Chocolate soufflé with hazelnut ice cream
Sticky toffee pudding with vanilla ice cream
Selection of Scottish cheeses with Arran oaties and homemade chutney
Selection of tea & coffee with homemade whisky tablet
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