Dinner Menu

Samples of Dalmunzie's daily changing dinner menu

Menu 1

Hot smoked salmon, Nicoise style salad, parmesan samosas, caper beurre noisette

Herb and mascarpone fritter, poach pear, Dunsyre blue, walnut dressing

Breast of Gressingham duck, polenta, sweet potato, confit duck, honey jus

Elderflower sorbet

Seared Highland venison,oxtail ravioli, butternut squash, baby spinach, horseradish butter, red wine jus

Fillets of John Dory, fennel gratin, pak choi, crab spring roll, orange butter sauce

Fillet of pork, braised belly, mustard pommes puree, black pudding, shallot jam, apple jus

Coconut souffle, caramel bananas, rum and raisin ice cream

Milk chocolate cheesecake, brioche crisps, raspberry cream

Dalmunzie cheese board with grapes, celery, crackers and fig salami

Seared king scallops, potato puree, smoked bacon, leeks, hazelnut

Breast of wood pigeon, puy lentil cassoulet, root vegetable crumble, chestnut, port jus

Courgette and parmesan souffle, herb salad, Arran mustard veloute

Lemon Sorbet

Supreme of guinea fowl, pommes anna, macerated prunes, sweet potato, truffle cream

Two tastes of lamb, navarin and loin, parsnip mash, tempura pear, date sauce

Fillet of salmon, parmesan gnocchi, crab, butternut squash, chilli, basil

Banana and heather honey pudding, nougat parfait, burnt honey cream

Mascarpone panna cotta, plum compote, ginger sable

Dalmunzie cheese board with grapes, celery, crackers and fig salami

Four courses £45.00 including coffee

Head Chef: Katie Cleary, Senior Chef de Partie: Graeme Stewart, Chef de Partie: Katie Anderson

Seared pheasant breast

Chef de Partie Katie Anderson