DUISDALE

Chefs Selection of Canapes and Artisan Bread

Starters

Knock Bay Crab and Smoked Mussel Ravioli
leek and potato sauce

Twice Baked Blue Murder and Pear Souffle
date puree, pickled shallot, onion ash

Isle of Muck Pheasant Breast
cider, celery and walnut emulsion

Duck Prosciutto
brussel sprout salad, cranberry mustard

Intermediate

Jerusalem Artichoke Soup
wild mushroom, truffle

Mains

Gigha Halibut Fillet
bacon sauce, celeriac risotto and braised chicory

Treacle Cured Fillet of Beef
parsnip and apple puree, sweet and sour red cabbage and potato rosti

Pan Roasted Goose Breast
slow cooked leg bon bon, carrot and spiced apricot puree and savoy cabbage

Turkey Ballotine
apricot and hazelnut stuffing, duck fat potatoes, seasonal vegetables, pigs in blankets

Beetroot Wellington
puy lentil ragout, red wine sauce, salsify

Cheese Course

Ginger Parkin
spiced red wine syrup, candied walnuts, red wine poached pear and Isle of Mull cheddar

Desserts

Chocolate
white chocolate aero, chocolate and hazelnut parfait, brownie and mousse

Passion Fruit Delice
pineapple and chilli salsa, coconut and rum sorbet

Eccelfechan Tart
talisker whisky ice cream

Christmas Pudding
brandy sauce, cinnamon and vanilla ice cream

Hand Made Mince Pie and Egg Nog

Wild Mushroom Cappuccino
truffle salsa

Hand Dived Sconser Scallop
hazelnut crumb, apple beignet, pickled golden raisin and prune puree

Warm Cured Sea Trout
kohlrabi remoulade

Glazed Short Rib of Beef
langoustine poached in vanilla butter

Highland Venison Loin
artichoke foam, kale, reindeer moss

Spiced Fig Roll
candied walnut and blue cheese ice cream

Praline Iced Parfait
kalamansi curd, torched orange, almond tuille

Petit Four
chefs selection

Starters

Cauliflower and Chestnut Soup
sage and onion croutons

Duck Liver Parfait
spiced orange chutney, brioche, burnt citrus jelly

Warm Cured Wester Ross Salmon
horseradish vinaigrette, brussel sprout and salsify salad

Mains

Roasted Monkfish Tail
cranberry and pinenut cassoulet, crispy kale

Turkey Ballotine
apricot and hazelnut stuffing, duck fat potatoes, seasonal vegetables and pigs in blankets

Isle of Mull Cheddar Pancake
winter mushroom fricassee, confit shallot, brussel sprouts

Desserts

Apple and Raisin Strudel
brandy sauce, Christmas pudding ice cream

Egg Nog Crème Brulee
spiced nut shortbread

Brandy Panna Cotta
mulled fruits, candied orange peel

Starters

Cauliflower and Chestnut Soup
sage and onion croutons

Roast Partridge Breast
potato rosti, brandy and apricot cream

Duck Liver Parfait
spiced orange chutney, brioche and burnt citrus jelly

Warm Cured Wester Ross Salmon
horseradish vinaigrette, brussel sprout and salsify salad

Mains

Roasted Monkfish Tail
cranberry and pinenut cassoulet, crispy kale

Highland Venison Haunch
parsnip, reindeer moss and port sauce

Turkey Ballotine
apricot and hazelnut stuffing, duck fat potatoes, seasonal vegetables and pigs in blankets

Isle of Mull Cheddar Pancake
winter mushroom fricassee, confit shallot, brussel sprouts

Desserts

Apple and Raisin Strudel
brandy sauce, Christmas pudding ice cream

Egg Nog Crème Brulee
spiced nut shortbread

Brandy Panna Cotta
mulled fruits, candied orange peel

Selection Of Artisan Cheese
mulled fruit, candied orange peel

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