The Library (Sample Menu)

STARTERS

Sweet Potato and Smoked Chili Soup

Pan Fried Pigeon Breast with Carrot Purée, Roasted Baby Leeks and Wild Mushrooms

Pan Seared Scallops with Artichoke Purée, Parsnip Crisps, Pomegranate Seeds and Micro Rocket 

Toasted Honey  & Oats Coated Goats Cheese with Smoked Tomatoes, Beetroot Purée and Chopped Walnuts 

SWEETS

Vanilla Poached Pear with Apricots, Cinnamon Ice Cream and Flaked Almonds

Lemon and Ginger Mousse with Homemade Flapjack

Chocolate Orange and Pistachio Fondant

Selection of Scottish Cheese with Open Arms Chutney and Walnut Bread

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Coffee or Tea and Tablet

MAIN COURSES

Fillet of John Gilmour’s Border Beef with Dauphinoise Potato, Roasted Baby Leeks, Buttered Savoy Cabbage and Bramble Reduction

Roast Rack of Lamb with Roasted Sweet Potatoes, Red Onions, Buttered Kale and Thyme Jus

Lemon and Black Pepper Crusted Salmon Fillet with Thyme Crushed New Potatoes, Confit Leeks and Hollandaise

Roasted Butternut Squash, Chestnut Mushroom and Spinach Risotto with Shaved Parmesan, Toasted Pumpkin Seeds and Balsamic Glaze