Glynhill Hotel

First course

Trio of Melon served with Parma Ham and Red Berry Compote

Second course

Cream of Carrot, Pickled Ginger and Fresh Coriander Soup (v)

Main course

Stuffed Chicken Supreme with Sage and Onion, Red Port and Mixed Mushroom Sauce

Served with:

Selection of Seasonal Vegetables and Rosevale Boiled Potatoes

Sweet course

Light Chocolate Cheesecake served with a Peppermint Crème Anglaise

Coffee and Mints

First course

Hot Poached Darne of Salmon served with Langoustine and Mussels Bisque

Second course

Cream of Roasted Plum Tomatoes and fresh Basil (v)

Main course

Roast Scottish Rib-eye served with a Bordelaise and Spring Onion Sauce

Served with:

Selection of Honey Roast Vegetables and Roast Baby New Potatoes

Sweet course

Fresh Mixed Berries and Soft Fruit Pavlova, Strawberry Coulis

Coffee and Mints

First course

Trio of Melon served with Parma Ham and Red Berry Compote

Assiette of Atlantic Prawns with Saffron Mayonnaise, Poached Fillet of Mackerel and Lime Bavarois Trio of Melon served with Parma Ham and Red Berry Compote

Second course

Cream of Carrot, Pickled Ginger and fresh Coriander (v)

Scotch Broth (v)

Main course

Roast Scottish Rib-eye served with Bordelaise and Spring Onion Sauce

Grilled Fillet of Salmon, Lobster and Avruga Caviar Cream Sauce

Served with:

Selection of Honey Roast Vegetables and Roast Baby New Potatoes

Sweet course

Selection of Scottish and Continental Cheeses, Apple Chutney and Oatcakes

Profiteroles filled with Vanilla Cream, Hot Chocolate Sauce and Grilled Almonds

Coffee and Mints

First course

Salad of Atlantic Prawns, Baby Gem Lettuce and Marie-Rose Sauce

Second course

Cream of Asparagus

Main course

Crusted Rack of Lamb with Fresh Mint and Pommery, Light Heather Honey Juice

Served with:

Selection of Honey Roast Vegetables and Roast Baby New Potatoes

Sweet course

Profiteroles filled with Vanilla Chantilly Cream, Hot Chocolate Sauce and Grilled Almonds

Coffee and Mints