Lawers View

To Begin

Bluefin Tuna Tartare
Pickled Fennel & Orange Salad
(GF)

8.50

Scottish White Crab Meat & Chervil Ravioli
Shellfish Bisque & Parmesan

8.50

Pork & Apricot Terrine
Caramelised Onion Tartlet, Grilled Baby Turnip, Red Wine Reduction
(GF)

6.95

Maple Roasted Parsnip Veloutѐ
Melba Toast & Smoked Almond Shavings
(GF/V)

5.50

Confit Duck Leg Bon Bon
Beetroot Pureѐ, Crisp Fried Kale

7.95

Salt & Rosemary Baked Celeriac
Mustard Seeds, Winter Truffle Vinaigrette, Roast Hazelnuts
(VG/GF)

5.50

Main Event

Scottish Hake Fillet
Scallop Roe Mousse, Baby Leeks & Saffron Poached Potatoes, White Wine Cream
(GF)

18.00

Turkey Roulade
Cranberry, Pistachio & Parsley Stuffing
Duck Fat Braised Potato Fondant, Brussels Sprouts, Smoked Pancetta, Jus
(GF)

18.50

Scallop Stuffed Lemon Sole
Wilted Winter Greens, Dauphinoise Potatoes

18.50

Highland Venison Fillet
Sweet Shallot Pureѐ, Potato Croutons, Carrots, Baked Onions, Jus
(GF)

22.95

Cinnamon, Apricot & Raisin Risotto
(GF/VG)

15.50

Parmesan, Sundried Tomato & Balsamic Risotto
(GF/V)

15.50

Dessert

Blueberry & Almond Tart
Summer Fruit, Berry Compote
(GF/VG)

7.95

Traditional Christmas Pudding
Brandy Cream Sauce, Chantilly Cream

8.50

White Chocolate & Raspberry Fondant
Raspberry Sauce & Sorbet

8.50

Salted Caramel Roulade
Butterscotch Sauce, Vanilla Ice Cream

8.50

Selection of Scottish Cheeses
Homemade Onion Chutney, Arran Oatcakes
Arran Cheddars, Highland Blue Cheese, Scottish Bries
(GF)

9.50

Please note that menus are seasonal and may change

Deakin’s Bar Menu

Starters

Chef’s Soup of the Day
Served with Sourdough Bread
V/GF

4.00

Cullen Skink
Served with Sourdough Bread
GF

6.50

Tomato, Red Onion & Basil Bruschetta
Buffalo Mozzarella or Vegan Cheese, Balsamic
V/VG/GF

4.95

Chilli, Ginger & Garlic King Prawn Tails
Coriander and Salad
GF

7.50

Pork & Apricot Terrine
Caramelised Onion Tartlet, Grilled Baby Turnip, Red Wine Reduction
GF

6.95

Main Course

Lamb Bobotie & Raisin Rice
Classic South African dish of spiced minced meat
baked with an egg-based topping
GF

13.50

Homemade Venison Burger
Red Onion Chutney, Smoked Cheddar
served on a Brioche Bun with salad & side of chips
(Vegetarian Option available)

12.50

Scottish Battered Haddock
Hand cut chips, Tartare Sauce & Peas
GF

12.50

Turkey Roulade
Cranberry, Pistachio & Parsley Stuffing
Duck Fat Braised Potato Fondant, Brussel Sprouts, Smoked Pancetta, Jus

18.50

Sirloin Steak
Grilled Tomato, Buttered Mushrooms, Hand cut Chips &
Onion Rings, choice of Blue Cheese Sauce or Peppercorn Cream
GF

19.50

Roasted Chicken Supreme
Charred Leeks, Fondant Potato, Mange Tout
GF

14.95

Duo Of Arancini
Red Wine & Brie, Mushroom & Asparagus served in a
Classic white sauce
V/VG

13.95

Beef Bourguignon
Baby Potatoes
GF

15.50

Highland Venison Casserole
Roasted Winter Vegetables, Buttered Potatoes
GF

15.95

Salads

Black Pudding & Apple Salad, Honey & Mustard Dressing
-Starter 4.95
-Main Course 9.90

Blue Cheese, Walnut & Crouton Salad, Balsamic Vinaigrette
-Starter 4.95
-Main Course 9.90

Green Garden Salad, House Dressing
-Starter 3.50
-Main Course 7.00

Sides 3.50

Hand cut Chips
Garden Side Salad
Seasonal Buttered Vegetables

 

Desserts

Warm Malva Pudding
(My late Gran’s South African alternative to Sticky Toffee)
Vanilla Ice – Cream

6.95

Traditional Christmas Pudding
Brandy Cream Sauce, Chantilly Cream

6.50

Scottish Whisky & Raspberry Cranachan
Raspberry Sauce
GF/V

5.95

Selection of Ice Creams or Sorbets

4.50

Scottish Cheeses
Oatcakes & Chutney
GF/V

6.95

Vanilla Poached Peach, Granny Smith Apple Compote
Granola and Raspberry Sorbet
VG

6.95

Sides 3.50

Hand cut Chips
Garden Side Salad
Seasonal Buttered Vegetables

Pot of Tea (various teas available) 2.65
Americano 2.95
Flat White 3.00
Cappuccino 3.50
Lattḕ 3.75
Espresso 3.25
Double Espresso 4.00

Sandwiches
Served from 12.00 – 17.00 Daily

Mature Cheddar, Red Onion Chutney & Rocket 5.50

Smoked Salmon, Cream Cheese & Cucumber 6.50

Honey Cured Ham, Pickled Onion Relish & Baby Gem 5.95

Avocado, Sundried Tomato & Hummus 5.95

All sandwiches are accompanied by a Side Salad & Homemade Vegetable Crisps
Please note that menus are seasonal and may change.

ChristmasLunch Menu

To Begin

Tomato & Parmesan Soup (GF/V)
Toasted Brioche Bread

Cinnamon & Hay Baked Celeriac (GF/VG)
Walnuts, Mulled Wine

Pork & Apricot Terrine (GF)
Caramelised Onion Tartlet, Grilled Baby Turnip, Red Wine Reduction

Pan Seared Scallops (GF)
Butternut Squash, Truffle

Smoked Salmon Tartare (GF)
Salmon Roe, Chervil Foam

Main Event

Scottish Lamb & Stornoway Black Pudding Wellington
Duck Fat Roasted Potatoes, Chestnuts, Sprouts, Smoked Pancetta Lardons, Red Wine Jus

 

Turkey Roulade
Cranberry, Pistachio, Parsley Stuffing
Duck Fat Braised Potato Fondant, Brussels Sprouts, Smoked Pancetta Lardons, Cranberry Jus

 

Parmesan & Herb Crusted Cod Loin
Pea, Spinach, Broad Bean, Tarragon Risotto
(GF)

 

Roast Scottish Salmon Fillet
Saffron Mash, Mange Tout, Lemon Butter
(GF)

 

Courgette & Portobello Pitivier
Onion Veloutѐ
(VG)

Dessert

Traditional Christmas Pudding
Brandy Cream Sauce, Chantilly Cream

 

Dark Chocolate Fondant
Raspberry Sauce, Sorbet

 

Blueberry & Almond Tart
Summer Fruit, Berry Compote
(GF/VG)

Selection of Scottish Cheeses
Homemade Onion Chutney, Arran Oatcakes
Arran Cheddars, Highland Blue Cheese, Scottish Bries
(GF)

Hogmanay Menu

Hogmanay Dinner, 31st December 2021 at 7pm

 

To Start

Pork tenderloin, Apple & Basil Crust, Savoy Cabbage, Black Pudding Bon Bon

followed by

Poached Lobster Tail, Bisque, Chervil Foam

 

MAINS

Venison Fillet, Celeriac Fondant, Girolles, Kale, Rosemary Jus

followed by

Hake, Lemon Gnocchi, Smoked Mussels, Chorizo Stew

 

TO FINISH

Cheese Board, Oatcakes

followed by

Dark Chocolate Delice, Caramel Ice Cream

Tea or coffee, tablet

VEGETARIAN OPTIONS

To Start: Truffle and Wild Mushroom Risotto

Mains: Squash, Spinach and Savoy Wellington, Ragu Tomato and Courgette

Our Festive Menus – available now MENUS