Menu

Another 3rd year college menu


Starters

Neep and Tattie Soup sprinkled with Haggis Croutons


Chicken and Basil Terrine wrapped in Parma Ham served with a Vanilla and Balsamic Oil


Mushroom and Goats Cheese Tartlet served with a Walnut Dressing


Assiette of Fish served with a Trio of Hot Sauces


Main Course

Pave of Cod served with a Langoustine Mousseline, Celeriac Puree and Sauce Vierge


Pork fillet stuffed with Black Pudding served with Roasted Rhubarb and Stilton Dauphinoise


Pan fried Duck Breast with a Roasted Garlic Risotto, Chanterelle Mushrooms and a Roasted Tomato Jus


Ricotta and Soft Egg Yolk Ravioli rested in a Parmesan Basket served with a Fine Ratatouille Sauce


Desserts

Almond and Amaretti Filled Chocolate Tortellini served with a Blood Orange Sauce


Apple and Thyme Crumble with Mascarpone Ice Cream and a Salted Caramel Sauce