Tuesday High Table
MENU
Mushroom pate, pickled red onion and mooli,
rocket salad and crispy sourdough
*
Escalope of turkey Parmigiana
Crushed potatoes
Vegetable fricassee
Green beans
Mariana sauce
.
(Vegetarian option pre-ordered only)
Roasted cauliflower and red pepper fritters
Crushed potatoes
Vegetable fricassee
Green beans
Mariana sauce
*
Meringue nest with
cream and winter berries

Tuesday Lower Hall
MENU
Mushroom pate, pickled red onion and mooli,
rocket salad and crispy sourdough
*
Escalope of turkey Parmigiana
Crushed potatoes
Vegetable fricassee
Green beans
Mariana sauce
.
(Vegetarian option pre-ordered only)
Roasted cauliflower and red pepper fritters
Crushed potatoes
Vegetable fricassee
Green beans
Mariana sauce
*
Meringue nest with
cream and winter berries
*
Coffee served on the Balcony

Friday High Table
MENU
Seared tataki tuna
Asian slaw with back fin crab
Guacamole, ponzu dressing and lemon jelly
.
(Vegetarian option pre-ordered only)
Seared tataki tofu
Asian slaw with water chestnuts
Guacamole, ponzu dressing and lemon jelly
*
Chargrilled medallion of venison
Porcini mushroom dauphinoise tart
Roasted baby beetroot
Parsnip puree
Malbec jus (A)
.
(Vegetarian option pre-ordered only)
Kale, spinach, roasted pepper and
gruyere cheese pithivier
Caramelised red onion dauphinoise
Roasted baby beetroot
Parsnip puree
Shallot cream sauce
*
Salted caramel tiramisu
Chocolate shortbread
Tia Maria ice cream (A)
*
Scottish cheeseboard in the SCR

Friday Lower Hall
MENU
Spinach, vegan feta and mint filo purse,
cherry tomato, red onion and rocket salad,
Tyrolienne sauce (N)
*
Griddled French-trimmed herb-crusted pork chop
Caramelised red onion dauphinoise
Parsnip puree
Roasted beets and green beans
Calvados cream sauce (A)
.
(Vegetarian option pre-ordered only)
Kale, spinach, roasted pepper and
gruyere cheese crumble
Caramelised red onion dauphinoise
Parsnip puree
Roasted beets and green beans
Shallot cream sauce
*
Salted caramel tiramisu
*
Coffee served on the Balcony