Menus
We will happily try to accommodate any dietary requirements
Sample Event Menus
Event Menus
Below are some examples of menus created for special events held at the restaurant. THESE MENUS ARE EXAMPLES ONLY - PRICES AND CONTENT MAY VARY DEPENDING ON AVAILABILITY AND MARKET PRICE. If you require a special menu for your event please contact us on 0141 553 1010.
Feast Of Scotland Menu
Enjoy a fabulous 3 course dinner including a glass of wine with each course
To Start
Smoked Pollock
with potato cream cheese
wine: Picpoul de Pinet, Hugues de Beauvignac, 2007
Main Course
Chicken Stuffed with Venison
served with a whisky gravy
and seasonal vegetables.
wine: Shiraz/Viognier "Y Series", 2006
Dessert
Cairgein Seaweed Pudding
with an apricot & prune crust
wine: Sauternes, Chateau la Fleur D'Or, 2005
Tea or Coffee
with shortbread
Perrier Jouet Champagne Dinner
Thursday 3rd September
£65.00 per person
On arrival
Canapés & Perrier Jouet Grand Brut NV
Starter
Lobster & Oyster Leaf Salad
with lemon cress oil.
Served with Perrier Jouet Grand Brut 1998
Main
Hake Fillets
stuffed with scallops, served with coral sauce.
Served with Perrier Jouet Belle Epoque.
Dessert
Cairgein Pudding
with wild berries flambéed in Chambord liqueur.
Served with Perrier Jouet Blason Rosé.
Call My Bluff Italian Wine Tasting
Join us on Thursday 17th septemberfor a fun filled evening centred around wine.
Six Italian Wines wines...3 times as many tall tales!A hilarious evening.
Starters
Insalata Caprese
Santa Lucia mozzarellabaked tomato black olives spinach andbalsamic vinegar with seasoned olive oil.
Zuppa di Mare
market fish, mussels, prawns, squid, capers & chilliserved with garlic bread and anchovy gratinata.
Mains
Tagliatelle Pomodoro
Tagliatelle tossed in pesto and parmesan with blushed tomato and rocket.
Polo Castiglione
Roast chicken fillet stuffed with black olives and sagein tomato cream cheese sauce.
Burn's Night 2010
Robert Burn's Night (25th January) - 3 Courses 28.95
Starters
Barley and potato soup with dulse seaweed (v)
Scottish Smoked brie breaded in oatmeal with rocket blushed tomato puree (v)
Arisaig crabcakes with shellfish sauce and perfumed oyster oi
lOatmeal haggis fritters with whisky sauce
Smoked salmon with creme fraiche on freshly made soda bread and red onion
Mains
Roast chicken fillet with venison stuffing and Dalmore whisky sauce
Sound of Sleat scallops and squat lobster sea salad with lemon and thyme oil
Smoked haddock fillet with poached oysters and cream cheese sauce
Chieftan haggis with spicy turnip, curly kale mash and Lagavulin peaty whisky sauce
Sweet potato and lentil daal with spinach and yams (v)
Desserts
Crannachan with Special edition Rabbie Burns whisky
Cheeseboard: Smoked Brie, Crowdie, Isle of Mull Cheddar and Strathdon Blue with oatcakes
