Festive Board Menus l 2017-18
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
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