The Dinner Menu

Starters

Soup of the Day
Homemade Soup freshly prepared and served with Balmoral Bread.

Chicken Liver Pate with Spiced Pear Chutney
Chicken Liver Pate laced with Brandy and served with Toasted Brioche and Spiced Pear Chutney.

Seared King Scallops
Pan fried in butter and set on Stornoway Black Pudding and Celeriac puree.

Haggis with Balmoral Sauce
Local Haggis rolled in pinhead Alford Oatmeal fried and served with a Cream and Whisky Sauce.

Smoked Duck with Pomegranate and Honey Salad
Thin slices of smoked Duck breast set on a salad of mixed leaves tossed with Pomegranate seeds and toasted Almonds. Drizzled with a Honey and Orange Dressing

Seafood Tower with Lemongrass and Ginger
Freshly prepared local seafood including Salmon, Monkfish and Prawns bound in a Lemongrass, Ginger and Chilli dressing.

Main Courses

Seared Scottish Salmon with Nicoise Dressing
Fresh Salmon Fillet seared with cracked Coriander Seeds. Set on fresh Salad Leaves with French Beans and Cherry Tomatoes garnished with an Olive Oil, Lemon, Caper and Anchovy Dressing.

Guinea Fowl and Skirlie
Guinea Fowl Breast stuffed with homemade Skirlie and oven baked. Set on a Cream and Arran Mustard Sauce.

Roast Rack of Lamb with Pearl Barley Risotto
Rack of new season local Lamb roasted and served with a Leek and Mushroom Pearl Barley Risotto and a Wild Garlic Gravy.

Venison with Caramelised Red Cabbage and Vanilla
Roasted Venison loin with caramelised Red Cabbage and a Parsnip Puree served on a rich Red Wine and Vanilla Jus.

Pork and Aubergine Maggliacio
Pan fried and served on roasted Aubergines and topped with a rich sauce of Apples, Spring Onions, Dijon Mustard and Double Cream. Served with Herbed Rice.

Scottish Fillet Steak
Finest Aberdeenshire Aged Fillet with Mushrooms and Chunky Chips (£5 Supplement).

Fillet and Spring Vegetable 'Olives'
Fillet Steak beaten flat and wrapped around seasonal Vegetables including Asparagus, Sweet Peppers and Carrots, roasted and set on a Red Wine and Shallot sauce.

Vegetarian Option on Request

Portion of Chunky Chips - Side Salad - Sauce with Steak - £3.50 supplement

All main course are served garnished with the chefs selection of fresh seasonal vegetables.

Meat Supplied by Sheridans of Ballater and Braehead Foods

Desserts

French Apple Tart
Freshly baked Shortcrust Pastry Tart with Frangipane and Apples served with an Apricot Sauce and Double Cream.

Poached Pears with Spiced Berries
Whole Pears poached in Port and served with spiced Berries and Vanilla Ice Cream.

Crème Brulee
Served with Strawberries and homemade Shortbread.

Sticky Toffee Pudding with a Rich Toffee Sauce
Classic favourite served with Vanilla Ice Cream.

Cappuccino Ice Cream
Drizzled with Tia Maria.

Scottish Cheeses with Oatcakes and Grapes

Cost

2 courses - £25.00
3 courses - £30.50