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


CANAPES
With a glass of bubbly!


STARTERS

Roasted Angus wood pigeon with shallot & garlic puree, black pudding bon bons, crispy pancetta & bramble jus


Smoked Scottish salmon with dressed white crab, king prawns & bloody mary dressing

Glazed goats cheese with confit heritage carrots, carrot puree, caramelised onion arancini & herb oil  (V)


INTERMEDIATES

Mussel & celeriac velouté with crispy mussels

Sweet potato, chilli, coconut & lime velouté  (V)
 

MAINS

Seared loin of venison with pom Anna potatoes, squash puree, charred hispi cabbage, truffle oil & jus

Baked corn fed chicken supreme with roasted celeriac, celeriac puree, potato rosti, spinach, haggis croquette & jus

Grilled fillet of Scottish hake with potato fondant, kale, surf clam, chorizo butter sauce

Lentil & vegetable wellington, butternut squash puree, kale & braised red cabbage  (V)

 
DESSERTS

Drambuie crème brulee with hazelnut shortbread, seasonal fruit compote

Chocolate & pistachio torte with honeycombe & orange sorbet

Sticky toffee pudding with vanilla ice cream

Mini dessert sharing platter for 2


CHEESE STATION

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



PETIT FOURS TEA & COFFEE


5 Course Menu  £50 per person


Booking essential - please call 01307 818 080 to book

HOGMANAY MENU

31st December 2019

Served from 5.30pm