Valentine's Dinner Menu

Saturday 13th February 2010

Starters

Fresh Loch Eishort Oysters Served 5 Ways - tempura, natural, au gratin, hollandaise and fried in garlic

Seared Orkney King Scallops - with buttered asparagus spears, asparagus velouté and a crisp herb salad

Pan Roasted Breast of Wild Wood Pigeon - with a black pudding and filo wrap and a light vanilla and sushi vinaigrette

3 Hour Soft Boiled Duck Egg - with fresh roquette, smoked paprika croutons, diced brie and olive oil

Intermediate

Butter Bean and Rosemary Soup

Mains

Pan Seared Medallions of Monkfish Tail - wrapped in Pancetta and carved over a red wine and shallot risotto with a parsley oil

Supreme of Corn Fed Chicken - roasted with basil, tomato petals and garlic butter served with creamed spinach and parmentier potatoes

Roast Collop of Aberdeen Angus Beef Fillet - with a braised flank of beef and vegetable suet pudding,
buttered carrots and fondant potatoes

Medley of Char Grilled Pimento, Wild Mushrooms and Asparagus - with a dried fruit and nut salad

Desserts

Dark Chocolate and Raspberry Bleeding Heart

Pernod Flambéed Strawberries with Coconut Pancakes
and Pistachio Ice cream

Selection of Capaldi's Ice Cream

Platter of Scottish Cheese

Coffee and Truffles