Dinner Menu

Sample of Dalmunzie's daily changing dinner menu

Starters

Mille fuille of Scottish smoked salmon and chive, haddock and prawn mousse withcrisp wonton and lime sweet corn salsa

Pot of orange infused chicken liver pate, pear and celeriac remoulade and oat cakes

Tartlet of butternut squash and pine nut, goat's cheese fondant, red pepper coulis

Elderflower sorbet

Slow roasted pork belly rolled wth apple and pecan nuts, smoked cheddar polenta, apple cider sauce

Seared fillets of sea bass topped with an olive fennel brioche crust, pesto crushed new potatoes, white balsamic and basil vinaigrette

Char grilled loin of Highland venison, sweet potato dauphinoise, buttered savoy cabbage, mushroom jus

Marmalade bread and butter pudding, poached apricots, cinnamon anglaise

Triple chocolate tart, white chocolate ice cream

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

Four courses £42.00 including coffee

Head Chef: Michelle Metten, Sous Chef: Rodney Tranchida, Chef de Partie: Katie Cleary