• La Petite Mort
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  • Winter Menu 2017


    Honey glazed slow cooked belly of pork, black pudding and pancetta disk, pea and apple puree

    Hot and cold smoked salmon and orange pate balontine, mojito salt cured Scottish salmon, crispy salmon skin, chive crème fraiche

    Sweetcorn, chilli and lime poppy seeded ravioli, coconut tom kha sauce


    Pan seared flat iron steak, roast chestnut dauphinoise potatoes, basil and mushroom pesto, truffle cauliflower puree, red wine jus

    Apple, walnut, sage and corn fed chicken roulade, duck fat confit sweet potato puree, mushroom and sage risotto, red wine jus

    Parma ham and chorizo crusted cod fillet, cullen skink arancini, brussel sprout and nutmeg puree, Parma ham crisp, sautéed chorizo and cabbage

    Pan fried seabass fillet, sautéed turmeric and parsley spätzle, bok choy, Thai green curry sauce

    Beetroot and tarragon risotto cakes, pressed spinach, pickled carrot ribbons, salsa of beetroot, almond and goats cheese cream


    Sticky toffee pudding, gingerbread pudding, vanilla ice cream, toffee sauce

    Mince pie rice pudding with dehydrated orange slice, orange polenta cake

    Apple and sage bavarois, saffron poached pears

    Cheese selection – Campbelltown loch cheese, Blue murder, Smoked barwheys -Apple and ginger chutney - Artisan oatcakes


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