Hogmanay Menu
Gluhwein and Canapés
Cream of mushroom soup with truffle oil
Pressed duck confit and ham hough terrine with pickled beetroot
Monkfish and prawns in Café de Paris butter
Our own smoked River Ericht trout blini topped with caviar
Twice-baked cheese soufflé with anchovy dressing
Citrus sorbet
Baked scallop in shell with black pudding
Herb-crust halibut with lobster brandy bisque and dauphine potatoes
Loin and rump of Cardney fallow deer with fondant potato, red cabbage, smoked bacon, and red wine gravy
Fillet of beef wellington with potato puree and peppercorn sauce
Vegetable platter with tarts, pulses and purees, topped with vegetable pastrami
Harlequin parfait with liqueur cherries
Hot chocolate fondue with vanilla ice cream
Apple tart tatin with vanilla ice cream
Tea or coffee and petit fours
Champagne for the bells
Please inform Staff of any allergies