garfield
Registered user
Christmas Menu
Soup of the Day
Served with crusty bread.
Smoked Glen Ericht Pheasant Breast
Served over crisp Cos lettuce, bacon lardoons & croutons,
drizzled with Cally’s own Caesar dressing.
Petit Scottish Salmon Fillet
Served on a base of warm homemade tartare sauce topped with dill.
Breaded Goats Cheese Balls
Presented on roasted red onions, scented with thyme,
topped with organic leaves.
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Free Range “Bronze” Black Isle Turkey
Sliced supreme served over a galantine of thigh meat
with a lemon & orange stuffing, kilted sausages and a rich thyme
scented pan gravy, bread sauce and cranberry sauce.
Oven Roasted Fillet of Halibut
Topped with a herb crust on a base of olive & tomato mash,
minted pea puree then drizzled with a green pesto.
Roast Haunch of Perthshire Venison
Lightly home smoked then pan-seared on a bed of layonnaise
potato, celeriac puree, puy lentils and rich game jus.
Wild Mushroom Tortellini
Served in a port & shiraz creamy sauce topped with crumbled
Strathdon blue cheese & rocket.
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Individual Plum & Apple Crumble
Served with a shot of vanilla Anglaise.
Traditional Christmas Pudding
Served with homemade brandy butter.
White & Dark Chocolate Mousse
Layered with brandy snap then topped with marinated cherries.
Lemon Posset
Tangy lemon posset served with sweet shortbread pieces.
~~~~~~~~~~~~
Freshly brewed Coffee & Tea with homemade Mince Pies.
__________________
Soup of the Day
Served with crusty bread.
Smoked Glen Ericht Pheasant Breast
Served over crisp Cos lettuce, bacon lardoons & croutons,
drizzled with Cally’s own Caesar dressing.
Petit Scottish Salmon Fillet
Served on a base of warm homemade tartare sauce topped with dill.
Breaded Goats Cheese Balls
Presented on roasted red onions, scented with thyme,
topped with organic leaves.
~~~~~~~~~~~~
Free Range “Bronze” Black Isle Turkey
Sliced supreme served over a galantine of thigh meat
with a lemon & orange stuffing, kilted sausages and a rich thyme
scented pan gravy, bread sauce and cranberry sauce.
Oven Roasted Fillet of Halibut
Topped with a herb crust on a base of olive & tomato mash,
minted pea puree then drizzled with a green pesto.
Roast Haunch of Perthshire Venison
Lightly home smoked then pan-seared on a bed of layonnaise
potato, celeriac puree, puy lentils and rich game jus.
Wild Mushroom Tortellini
Served in a port & shiraz creamy sauce topped with crumbled
Strathdon blue cheese & rocket.
~~~~~~~~~~~~
Individual Plum & Apple Crumble
Served with a shot of vanilla Anglaise.
Traditional Christmas Pudding
Served with homemade brandy butter.
White & Dark Chocolate Mousse
Layered with brandy snap then topped with marinated cherries.
Lemon Posset
Tangy lemon posset served with sweet shortbread pieces.
~~~~~~~~~~~~
Freshly brewed Coffee & Tea with homemade Mince Pies.
__________________


