hogmanay dinner menu 2009
wild
mushroom and thai sweet basil soup with walnut rolls
grilled
sardines on a salad of sunblushed tomatoes,
kalamata
olive and crushed potato with a saffron lime beurre
chicken
liver and cognac pate with served with warm rolls
and
a pancetta and rum’n’raisin relish
-----------------------------------------
‘pot au feu’ of shin of veal
with a medallion of seared fillet of beef
served
on a horseradish mash
roast
breast of pheasant, caramelized apple and a calvados crème fraiche
served
with ‘pigs in blankets’
singaporean
curry with prawns, spinach and seared salmon
haggis
or vegetarian haggis with neeps and tatties and a whisky sauce
------------------------------------------
crannachan
cheesecake with a white chocolate and vanilla sauce
sticky
toffee pudding with a butterscotch sauce sprinkled with cinnamon
a
selection of luca’s of musselburgh
ice creams
3
courses 24.95 – includes welcome drink
a
discretionary service charge will be added to tables of 6 or more.
served
between
reservations
only for hogmanay dinner menu