 Home Farm Breakfast Menu
To Start
Fruit Juice
Fresh or dried fruit compote
Home made plain or fruit yoghurt
Choice of Cereals
Porridge
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PLEASE CHOOSE FROM THE FOLLOWING
Cooked Scottish Breakfast
Butchers Sausages,
Back Bacon,
Local Free Range eggs Fried, Scrambled, Poached or Boiled
Sautéed Mushrooms, Grilled Tomatoes Award Winning Black Pudding or Haggis
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Kipper
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Smoked Haddock
served with Grilled Tomato or Poached Egg
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Free Range Scrambled Eggs with Scottish Oak Smoked Salmon
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Homemade Pancakes with Crispy Bacon and Maple Syrup
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Boiled Eggs
To Finish
Toast with
Selection of home made preserves, marmalade or honey
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Sample Dinner Menu
STARTER
Cullen Skink
A traditional Scottish soup made with oak smoked haddock, leeks and potato
served with Sue’s home made cheddar scone
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Smoked Salmon Pate
served with a vinaigrette salad and oatcakes
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Seared West Coast King Scallops
Hand dived Scallops on a bed of Stornaway Black Pudding and Caramalised Apple *
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Grilled Goat’s Cheese
served on a bed of rocket salad with balsamic dressing
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MAIN
Pan Fried Pork Medallions
served with an Apricot and Prune Cream Sauce
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Scottish Salmon
Baked in a Leek and Mustard Sauce
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Scottish Fillet/Sirloin Steak
Grass fed beef fully matured served with chestnut mushrooms and roasted vine tomato *
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Venison Casserole
Wild venison from local estates cooked in a red wine jus until mouthwateringly tender
The above are served with seasonal vegetables and potatoes of the day
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Locally Caught Langoustine
sautéed in garlic butter served with warm crusty bread and a side salad *
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PUDDING
Cranachan
A whipped honey, oatmeal and whisky cream, served with local Raspberries
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Bread and Butter Pudding
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Lemon Meringue Pie
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Sticky Toffee Pudding
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A selection of Scottish Cheeses and Biscuits *
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To complete your meal
A large selection of Coffees, Teas and Fruit Teas served with Chocolates
3 Courses £20.00
2 Courses £17.50
* Supplement applies
This is a sample menu which shows a selection of food available, there will be changes in menu to reflect the season. Please discuss your requirements with Sue at the time of your booking. |
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