SMH Menu 2018-19

faye.stevenson
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Festive Board Menus l 2017-18

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Menu 10

Shredded Duck Pancakes with Hoisin Sauce

Fillet of Smoked Haddock, Mustard Sauce, Iberico Ham, and a Rosti Potato

Blueberry Frangipane Tart with Blueberry Ice Cream

Menu 11

Avocado Pana Cotta, Tomato Concasse and Lemon Oil

Fillet of Rainbow Trout, served over Chargrilled Polenta with a Fine Ratatouille

Manuka Honey Brulee

Menu 12

Rillette of Poached Scottish Salmon, Crème Fraiche, Spring Onions and Chives with Melba Toast

Honey Glazed Loin of Bacon, carved over Garlic & Sage Mash, Broccoli Florets and a Parsley Sauce

Savarin filled with Fresh Fruits and Chantilly Cream

Menu 13

●●●●●● Glenmore Smoked Salmon with Pickled Cucumber & Lilliput Capers served over Mascarpone on Rye

●● Half a Roasted Suffolk Chicken, Streaky Bacon, Sage Stuffing and Roast Potatoes

● Exotic Fresh Fruit Salad with Crème Fraiche


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Menu 14

Avocado, Beef Tomato, Buffalo Mozzarella and Black Olive Platter, Basil Oil Drizzle

Deep Fried Crisp Battered Cod, Minted Peas & Triple Cooked Chips

Baked Apple Pie with Vanilla Custard

Menu 15

Classic Oak Smoked Scottish Salmon served with Avocado Gelato

Chargrilled Supreme of Chicken served over McSweens Haggis, Fine French Beans, Rosti Potato,

Light Whisky Cream

Summer Pudding with Crème Fraiche Ice Cream

Menu 16

Salad of Smoked Chicken Breast, and Red Onion with a Sweet Chilli Dressing

Baked Parcel of Scottish Salmon with Prawns, Lemon, Dill, Pearl Potatoes, Carrots, Scallions, Beans and White Wine

Caramelised Apple Tart with a Baked Meringue Topping and Vanilla Pod Ice Cream

Menu 17

Chestnut, Enoki & Oyster Mushrooms served over Brioche

Chargrilled Cutlet of Pork with Apricot and Mango Chutney, Sautéed New Season Potatoes & Pan Juices

Dark Chocolate Delice

Menu 18

Beetroot, Mint and Crème Fraiche Soup

Braised Shank of Lamb, Black Olive Mash, Honey Roast Root Vegetables with Port & Redcurrant Jus

Mango Panna Cotta with Strawberry Tea

Menu 19

●●●●●● Glenmore Mini Tapas Selection

● Supreme of Chicken with a Mozzarella Farce, Aubergine Caviar & Basil Pesto served with Straw Potatoes

●● Fresh Fruit Salad with Vanilla Pod Ice Cream

Please note:For Menus 20 – 22 please check allergens information with the office following selection.

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