Chicken and Roasted Pepper Terrine
wrapped in leeks with spicy tomato chutney and crisp leaves
Lentil Soup
Traditional Roast Lothian Turkey
served with all the seasonal trimmings
Slow Braised Blade of Beef
with a caramelised baby onion jus
Chef's selection of Seasonal Vegetables and Potatoes
Traditional Christmas Pudding
with brandy sauce
Dark Chocolate and Cointreau Mousse
with orange anglaise
(no Tea or Coffee included)
Chicken and Black Pudding Terrine
with spiced fruit chutney and crisp salad leaves
Roast Vegetable Tart
with garlic and halloumi cheese finished with basil pesto
Duo of Smoked and Hot Smoked Salmon Platter
with crisp leaves and spicy lemon dressing
Honey Roasted Parsnip Soup
Roast Lothian Turkey
with all the seasonal trimmings
Braised 10oz Scotch Beef Steak
with creamy pepper sauce
Fillet of Salmon Encased in Crispy Filo Pastry
drizzled with spiced sun dried tomato pesto
Stuffed Peppers with Roasted Vegetable Couscous
set on a pool of rich tomato sauce and topped with glazed mozzarella
Chef's selection of vegetables and potatoes
Traditional Christmas Pudding
smothered in brandy sauce
White Chocolate and Irish Cream Cheesecake
with chantilly cream
Honey and Cinnamon Poached Pear
with a brandy snap basket and honeycomb ice cream
Freshly Brewed Tea or Coffee with Mince Pies
A non refundable deposit of £10 per person is required within seven days of the original booking. Failure to pay a deposit may result in automatic release of the booking. The non refundable balance to be paid by 1st November 2018 at which time final numbers will be required. It may not always be possible to seat larger parties at one table.
Accommodation is available from £60 bed & breakfast per room, either single or double. £10 non refundable deposit with booking.
Party nights commence at 7pm sharp & finish at 1am during all our December Dinner/Cabaret Dances.
Please pre-order taxis for the journey home.
Collops of Melon
with fig compote and Parma ham
Smoked Salmon Cornets
filled with herb cream cheese and Atlantic prawns
Chicken and Roast Pepper Terrine
wrapped in leeks with a spiced tomato chutney and crisp leaves
Creamy Garlic Mushrooms
served in a crisp filo basket with petit salad
Lentil Soup
Traditional Roast Lothian Turkey
with all the seasonal trimmings
Slow Braised Blade of Beef
with caramelised baby onion jus
Supreme of Chicken stuffed with a Cranberry Mousse
with a garlic and parsley cream
Herb Crusted Baked Fillet of Salmon
complemented with a balsamic glaze
Mushroom Stroganoff
in a crisp filo basket with wild rice
Chef’s selection of Seasonal Vegetables and Potatoes
Traditional Christmas Pudding
with brandy sauce
Vanilla Cheesecake
finished with toffee anglaise
Mulled Wine Poached Pear
with orange sorbet
Apple and Cinnamon Crumble
with warm sauce anglaise
Rich Chocolate Fudge Cake
with vanilla ice cream
No Tea or Coffee included
Ham Hock and Leek Terrine
with crisp leaves and a beetroot and horseradish relish
Scotch Broth
Braised 10oz Scotch Beef Steak
smothered in a Chasseur Sauce
Baked Breast of Chicken
stuffed with skirlie and coated in a whisky sauce
Grilled Fillet of Lightly Smoked Haddock
finished with parsley cream sauce
Chef's selection of vegetables and potatoes
Layered Cranachan Cheesecake
with toasted oats and raspberry coulis
Trio of Chocolate Truffle
complemented with orange infused crème anglaise
Scottish Cheese Platter
with oatcakes and biscuits
Freshly Brewed Tea or Coffee with Fudge