Barcaldine House Hotel

Barcaldine House Hotel

Sample Menu

Friday 4th December 2009

Smoked salmon with pink pickled ginger
Hake tempura

Amuse Bouche
Wild mushroom soup with white truffle oil

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

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

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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