Restaurant menu
A Sample Menu (changes daily)
Meall Reamhar Restaurant
The Menu - 35 Two Courses - 25
Crab and Scottish Salmon Timbale
roasted beetroot salad, lightly curried creme fraiche
Home smoked Chicken
chorizo rocket salad, mango and chilli salsa
Ravioli filled with Parmegano
egg yolk, wilted spinach aand vodka sauce bercy
Wild Rabbit and Pistachio Terrine
chicory and apple, garlic aioli
****
Signature Dish
Pan seared Hand dived Scrabster King Scallops
aberdeenshire black pudding, asparagus cream
(starter 3.00 / main 5.00)
****
demi tasse of Chef's Soup or Iced Fruit Sorbet
****
Grilled Fillets of Scottish Rainbow Trout
crushed new potatoes, salsa verdi, red chard and sun blushed tomato salad
Pan fried Duck Breast
on bubble and squeak, buttered greens, cardoman roast carrots, red wine jus
Perthshire Pork Chop
roast plum tomato, garlic and fennel tabouleh, red wine jus
Baked Tournedos of Haddock
wrapped in parma ham on a seafood minestone
****
Signature Dish
Gateau of Scotch Angus / Limousin Beef Fillet
comrie haggis, pistou crust, turnip puree and a red wine jus (supplement 4.95)
****
Vegetarian Menu
available
****
Dishes may contain traces of nuts.
Please let us know if you have any allergies or special requirements
and we will be happy to cater to your needs.
(Nb: Game may contain shot)
Pressed Dark Choclate Cake
griottione cherries and brie ice cream
Meringue Nest with Lemon Curd
chantilly cream and toasted almonds
Sweet Basil Panna Cotta
spring berry compote and shortbread biscuit
Churos con Salsa de Chocolate
spanish doughnuts with a chocolate sauce
Rhubarb Creme Brulee viennese biscuit, spring fruits, rasberry coulis
Selection of home made Sorbet or Ice-cream
****
Glass of Trentham Noble Taminga - £3.95
Half Bottle of Trentham Noble Taminga - £12.00
Half Bottle of Hollick "The Nectar" Botrytis Riesling - £15.50
****
Trilogy of seasonal Scottish Cheese
(if taken in addition to dessert - £5.95)
Dunsyre Blue, Morangie Brie, Drumloch Glazert
Lanark Blue, and Kintrye Smoked
served with oatcakes, walnut bread and plum and apple chutney
(please allow 10 minutes for cheese to breathe)
(savoury) Welsh Rarebit
rocket and and chutney, £5.95
Glass of Smith Woodhouse ‘97 Port - £3.90
Cafetiere of Columbian Coffee and home made Petit Fours
"After eating, an epicure gives a thin smile of satisfaction: a gastronome, burping into his napkin, praises the food in a magazine: a gourmet repressing his burp, criticises the food in the same magazine; a gourmand belches happily and tells everyone where he ate"
William Safire, New York Times 1985
