e: info@sinclairskitchen.co.uk ​  t: 01307 818 080 


CANAPES
With a glass of Prosecco


STARTERS

Smoked pheasant roulade wrapped in cured ham, black pudding bon bons, caramelised pears & Madeira jus
Gin cured salmon with marie rose dressed crab, sauce vierge & herb crostini
Glazed goats cheese with honey glazed carrots, charred figs, herb oil & puffed wild rice  (V)


INTERMEDIATE

Roast cornfed chicken & celeriac veloute with crispy chicken skin & truffle oil
Butternut squash veloute with confit shallots, chive oil & toasted almonds (V)
 

MAINS

Loin of venison with potato & rosemary terrine, carrot puree, poached pear, kale & port jus
Baked fillet of hake with chorizo & herb crust with charred hand dived scallop, potato fondant & shellfish sauce
Confit onion & wild mushroom pitivier with dauphinoise potatoes, salt baked beetroot, parsley & roast garlic sauce (V)

 
DESSERT

Platter of mini desserts


CHEESE STATION

Butchers block of Scottish & European cheeses with chutney, oatcakes & biscuits, grapes, figs, celery & quince jelly
Served with port or liqueur


PETIT FOURS TEA & COFFEE


Set Menu  £60 per person


Booking essential - please call 01307 818 080 to book

HOGMANAY MENU

31st December 2018

Served from 5.30pm