Sample Dinner Menu
To start:
Today’s freshly prepared soup.
Hand dived Barra scallops, the Riverside’s black ‘n’ white pudding & aubergine ‘salad cream’.
Confit of foie gras with pistachio, spiced apple, maple cream & mini brioche.
Organic Shetland salmon, poached in olive oil with homemade tattie scone & horseradish veloute.
Parsnip pannacotta, hazelnut caramel, radish & cucumber salad.
To follow:
Loin of pork, smoked haugh croquette, sweet potato, glazed apple, pea & ham ‘soup’.
Slow cooked monkfish tail, Moroccan spiced quinoa, boneless chicken wings & verjus.
Fillet of Scottish beef, Perthshire wild mushrooms, house chips & béarnaise sauce.
Whole roasted red gurnard, nicoise potatoes, glazed baby vegetables, lemon & herb butter.
Leek & wild mushroom charlotte with celeriac 3 ways.
To finish:
Sticky toffee pudding with homemade vanilla ice cream.
Bitter chocolate torte, orange sponge, honeycomb & amaretto cream.
Coconut & gingerbread ‘sandwich’ with gingerbread custard.
Goats cheese fondant, caramelized pear & pickled walnut.
All prices are inclusive of VAT and gratuities are at the guest’s discretion
Page Last Updated - 16/01/2010
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