VALENTINES MENU 2010

 STARTERS

Cream of Cauliflower with Scallops and Dill

Terrine of pesto roasted vegetables and salad of feta cheese and olives (v)

Crisp fried calamari with escabeche of fresh mussels

Marinated skewers of pork fillet with cucumber and mint dipping sauce

MAINS

Fillet of Beef Wellington, dauphinoise potatoes, plum tomatoes and caramelised onion jus (£4.50 Supplement)

Roast fillet of cod with Arbroath smokie and saffron broth

Breast of chicken with haggis dressed in breadcrumbs with medley of roasted vegetables

Baked risotto cake with brie cheese, salsa Verde and beetroot crisps

DESSERTS

White chocolate cheesecake with coffee bean syrup

Buttermilk pancakes with strawberry compote and honey crème fraiche

Dark chocolate and orange mousse with cinnamon shortbread

Warm treacle tart with Vanilla Ice Cream

Scottish Cheese platter (£3 Supplement)