Canapés Served in the Lounge

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Starters
A Tasting of Isle of Skye Seafood:
Razor Clam and Fennel "Crumble" – Pernod Cream
Langoustine "Sashimi" – Shallot and Thyme Salad
Cockle "Popcorn" – Sea Noodles
Mussel Chowder – Toasted Brioche
Scallop Tartare – Avruga Caviar
Galantine of Quail with Mead Jelly – Caramelised Walnuts –
Spiked Sultanas – Brioche Salad – Vinaigrette of Walnuts

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Main Courses
Pan Roasted Wild Sea Trout with Potato Scales –
Smoked Horseradish and Potato Espuma –
Creamy Wet Almonds and Bacon – Pickled Mushrooms –
Organic Glendale Pea Shoots – Crispy Isle of Skye Quail Eggs
Slow Roasted Wild Red Partridge with Mushroom Ravioli –
Braised Red Cabbage – Sautéed Girolles – Pomme Fondant –
Confit Garlic – Thyme Jus Gras

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Desserts
Warm Carrot Cake with Achmore Crème Fraiche Jelly –
Candied Carrot – Carrot Sorbet – Ginger Beer Bubbles
Lightly Spiced Doughnuts with Cinnamon and Milk Purée –
Espresso and Cinnamon “Shot” –“Puff Candy” – Popcorn Ice Cream
A Selection of Award Winning Cheese from The West Highland Dairy – Homemade Oatcakes – Fig Chutney

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Coffee/Tea with Petit Fours

£2.50 per person

Head Chef: Craig Halliday