SMH Menu 2018-19
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Festive Board <strong>Menu</strong>s l 2017-18<br />
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<strong>Menu</strong> 10<br />
Shredded Duck Pancakes with Hoisin Sauce<br />
Fillet of Smoked Haddock, Mustard Sauce, Iberico Ham, and a Rosti Potato<br />
Blueberry Frangipane Tart with Blueberry Ice Cream<br />
<strong>Menu</strong> 11<br />
Avocado Pana Cotta, Tomato Concasse and Lemon Oil<br />
Fillet of Rainbow Trout, served over Chargrilled Polenta with a Fine Ratatouille<br />
Manuka Honey Brulee<br />
<strong>Menu</strong> 12<br />
Rillette of Poached Scottish Salmon, Crème Fraiche, Spring Onions and Chives with Melba Toast<br />
Honey Glazed Loin of Bacon, carved over Garlic & Sage Mash, Broccoli Florets and a Parsley Sauce<br />
Savarin filled with Fresh Fruits and Chantilly Cream<br />
<strong>Menu</strong> 13<br />
●●●●●● Glenmore Smoked Salmon with Pickled Cucumber & Lilliput Capers served over Mascarpone on Rye<br />
●● Half a Roasted Suffolk Chicken, Streaky Bacon, Sage Stuffing and Roast Potatoes<br />
● Exotic Fresh Fruit Salad with Crème Fraiche<br />
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<strong>Menu</strong> 14<br />
Avocado, Beef Tomato, Buffalo Mozzarella and Black Olive Platter, Basil Oil Drizzle<br />
Deep Fried Crisp Battered Cod, Minted Peas & Triple Cooked Chips<br />
Baked Apple Pie with Vanilla Custard<br />
<strong>Menu</strong> 15<br />
Classic Oak Smoked Scottish Salmon served with Avocado Gelato<br />
Chargrilled Supreme of Chicken served over McSweens Haggis, Fine French Beans, Rosti Potato,<br />
Light Whisky Cream<br />
Summer Pudding with Crème Fraiche Ice Cream<br />
<strong>Menu</strong> 16<br />
Salad of Smoked Chicken Breast, and Red Onion with a Sweet Chilli Dressing<br />
Baked Parcel of Scottish Salmon with Prawns, Lemon, Dill, Pearl Potatoes, Carrots, Scallions, Beans and White Wine<br />
Caramelised Apple Tart with a Baked Meringue Topping and Vanilla Pod Ice Cream<br />
<strong>Menu</strong> 17<br />
Chestnut, Enoki & Oyster Mushrooms served over Brioche<br />
Chargrilled Cutlet of Pork with Apricot and Mango Chutney, Sautéed New Season Potatoes & Pan Juices<br />
Dark Chocolate Delice<br />
<strong>Menu</strong> 18<br />
Beetroot, Mint and Crème Fraiche Soup<br />
Braised Shank of Lamb, Black Olive Mash, Honey Roast Root Vegetables with Port & Redcurrant Jus<br />
Mango Panna Cotta with Strawberry Tea<br />
<strong>Menu</strong> <strong>19</strong><br />
●●●●●● Glenmore Mini Tapas Selection<br />
● Supreme of Chicken with a Mozzarella Farce, Aubergine Caviar & Basil Pesto served with Straw Potatoes<br />
●● Fresh Fruit Salad with Vanilla Pod Ice Cream<br />
Please note:For <strong>Menu</strong>s 20 – 22 please check allergens information with the office following selection.
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