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Hotel Main Dining Room Menu

Apr 24, 2021

Canapés on arrival

STARTERS

Beetroot Risotto 

pine nuts, rocket, truffle oil

 

Cauliflower Panna Cotta

piccalilli dressing, textures of cauliflower

 

Crispy Squid 

black olive tapenade, tomato jelly, aubergine puree

 

Pan-seared Sea Bass 

fennel & orange salad, sauce vierge

 

Smoked Ham Haugh Terrine 

pickled vegetables, mustard, crispbread

 

Pan-roasted Breast of Pigeon 

Crushed potato, pea’s, lardons, red wine reduction

 

Intermediates

Soup of the day

Sorbet of the day

 

MAIN COURSE

Grilled Local Ribeye of Beef (£10 supplement)

Pont neuf potato, cherry tomato, wild mushrooms, wilted kale, beef jus

 

Seared local fillet of Galloway Beef  (£15 supplement)

fondant potato, roasted carrot & parsnip, truffle jus

 

Venison Wellington  (£10 supplement)

braised red cabbage, herb mash, game chips, red wine sauce

 

Roasted Rump of Galloway Lamb 

dauphinoise potato, ratatouille, green beans, mint & redcurrant sauce

 

Butter Poached Breast of Pheasant

cranberry farce, pancetta, maigret cabbage, carrots, chateau potato

 

Pan-seared Fillet of Balcary Bay Wild Trout

parmantier potato, smoked bacon, tomato, pearl onions, chervil beurre blanc

 

Grilled Fillet of Scottish Hake 

mussel & onion stew, pea’s, broad beans, saffron potatoes

 

Imam Bimyaldi 

baked aubergine, ratatouille, goat’s cheese, aubergine puree, mint yoghurt

 

Steamed Silken Tofu 

tenderstem broccoli, shiitake mushrooms, chilli, red miso broth

 

Non-Residents are Welcome

2 courses include intermediates and canapés on arrival – 36.50

3 courses include intermediates, canapés on arrival and coffee & petit fours- 48.00