Ardeonaig Hotel

Summer 2014

AL a Carte Menu


Starter

- Shellfish-Avocado Mousse-Crab Beignet -

-Smoked Highland Venison-Caramelised Butternut Squash-Blackberries-Rosemary Tuille-

-Pressed Feta-Olive&Tomato-Roasted Pepper Piperade-Black Garlic Aioli(v)-

Tartare of Scottish Salmon-Soused Cucumber Ribbons-Caviar Dressing-

 

 

 

 


Mains

 

RED CABBAGE • CHESTNUT • FIGS • SALSIFY

 

- Gigha halibut -

BRAISED CHICORY • CARROT PURÉE • GNOCCHI • SAUTERNES SAUCE

 

-Glen Lyon mallard -

QUINCE PURÉE • TROMPETTE • SAVOY CABBAGE • SHERRY VINEGAR JUS

 

- risotto

WILD MUSHROOM • TRUFFLE • PARMESAN

 


 

- selection of artisan cheese -

WALNUT & RAISIN BREAD • FROZEN GRAPES • OATCAKES

(£10 supplement as additional course)

 

- panna cotta -

PASSION FRUIT • MANGO • PINEAPPLE • COCONUT

 

- Taïnori -

GANACHE • PISTACHIO

 

- duck egg tart -

APPLE • BLUEBERRY • LEMON
 

 



DINNER 2 courses for £32 • Three courses for £40