APPETISERS

Hot Asparagus and Crab Soup

Crab soup with Chilli Peppers and Asparagus 

Smoked Venison

Home-smoked Venison served with a Raspberry coulis 

Wild Boar Prosciutto

Dry-cured Wild Boar served with Wensleydale & Cranberry Cheese, drizzled with Honey  

Smoked Salmon

Smoked Scottish Salmon with crisp Salad and a Dill dressing 

Caesar Salad 

Salad leaves served with Croutons and Parmesan shavings 

Main courses

Vegetarian Risotto

Saffron Risotto rice with mixed Mushrooms, Onions and Peppers, topped with Parmesan shavings

Crustacean Halibut 

Poached Halibut rolled around Shrimps, served with a Saffron Cream sauce

Salmon en Papillote

Escalope of Salmon on a bed of Asparagus in a Filo Pastry parcel, with a White Wine and Dill Butter sauce 

Oakwood Chicken 

Breast of Chicken filled with an Oak-smoked Cheese, wrapped in Parma Ham and dressed with a light Garlic sauce  

Cabernet Lamb

Rack of Lamb, on a Vegetable parcel served with a Rich Red Wine,Rosemary and Garlic sauce  

Veal Romanoff 

Veal Sirloin Steak with Strawberry, Onion, Mushrooms, Peppers, Brandy Cream sauce

Berry Venison  

Venison fillet with quenelle of Chestnut mash, laced with a Mixed Berry, Cinnamon and Orange Reduction   

Castle Steak

Sirloin Steak served with a Mushroom, Red Onion, Peppers, and Peppercorn cream sauce finished with KCH whisky 

Fillet Écossais (£3.00 supplement)

Grilled Fillet Steak served with a sauce of your choice:

Peppercorn;   Diane; Blue Cheese;

 or on a slice of Haggis with Drambuie sauce