A la Carte Menu
Starters
Pigeon
Seared breast of wood pigeon with braised spring vegetables and balsamic jus
Pork
Warm pork belly with a broad bean, asparagus & girolle mushroom salad and
baby caper dressing.
Scallops
Seared scallops with a fennel, baby asparagus & samphire salad,
blood orange puree and orange segments
Chicken
Confit chicken & pate layered terrine with air dried ham, blue cheese mousse,
bacon powder and celery gel
Salmon
Smoked salmon mousse encased in a crisp pastry with lemon jelly,
sauce vierge and micro basil
£7.50
£8.95
£13.95
£7.95
£8.25
Mains
Duck
Breast of Gartmorn Duck with a vegetable & black bean spring roll, braised cabbage,
shitake mushrooms, sweet potato and star anise jus.
Halibut
Baked fillet of Gigha halibut with purple potatoes, tender stem broccoli,
wild garlic pesto, roasted shallots and burnt onion puree.
Beef
Fillet of Scottish beef with ballotine of braised shin, cep coulis, roasted baby turnip,
heritage carrots, sarladaise potatoes and a red wine sauce.
Venison
Roast saddle of venison with homemade venison haggis, confit turnip,
creamed potatoes, spinach and whisky broth
Salmon
Pan fried pave of Isle of Harris salmon with braised baby gem lettuce, chorizo,
cauliflower and honey comb with a curry & lime emulsion
£21.99
£23.99
£27.99
£21.99
£19.99
Desserts
English Breakfast
Cinnamon brioche soldiers with a mango & passion fruit soft centre crème brulee egg,
served with milk ice cream and Earl grey panna cotta
Strawberry
French macaroon filled with strawberry mousse served with crème fraiche ice cream,
champagne and strawberry jelly and roasted strawberries
Chocolate
Rich chocolate pave on a toffee crisp base with silver leaf,
orange marmalade and zesty orange ice cream
Lemon
Refreshing lemonade parfait with lemon curd tartlet,
lemon & poppy seed tuille and candied popcorn brittle
Cheese
A Selection of Cheese with Celery, Quince and Oatcakes
£7.95
Coffee & petit fours
£4.25
£7.50
£7.95
£7.50
£8.95
Market Menu
Three course Dinner £29.99
Starters
Soup
Soup of the day with home baked bread.
Beetroot
Goats cheese & beetroot cheesecake, candied beetroot carpaccio and hazelnut crumb.
Smoked Haddock
Smoked haddock panna cotta with broad bean, pea & watercress salad and herb mayonnaise.
Pate
Chicken liver pate with port sauce, apple jelly and red sorrel.
Mains
Ricotta & onions
Red onion, heritage tomato, courgette and ricotta flan with radish salad & micro herbs.
Chicken
Supreme of chicken stuffed with a sun blush tomato mousse served with saffron potatoes, green
beans and a ratatouille & tomato jus.
Cod
Baked fillet of cod with an olive & parmesan crust, char-grilled cucumber, red lentils, cauliflower
florets and a white bean & caviar veloute.
Beef
Shin of beef slow cooked with red wine, herbs and mushrooms rolled in puff pastry and baked,
served with wilted spinach, broad bean puree, asparagus and parsley charlotte potatoes
Desserts
Pear
Warm pear & frangipan tart with clotted cream
Chocolate
Rich chocolate torte with buttery biscuit base and orange ice cream
Pineapple
Sweet pineapple cake with pina colada ice cream and caramelised pineapple
Cheesecake
Glenskilrie cheesecake of the day with Chantilly cream & fruit compote
“Glenskirlie’s team of chefs is committed to producing first-class quality food. In pursuit of that
high quality and excellence we aim to use local Scottish produce in most of our dishes. We produce
fresh bread daily on our premises and our selections of ice-creams, sorbets and chocolates are all made
in-house. We hope you enjoy your meal with us at Glenskirlie House.”