Glynhill Hotel

First course

Assiette of Galia Melon served with Strawberry Sorbet and Midori Syrup (v)

Duo of Atlantic Prawns Marie-Rose and Smoked Salmon,served with Lime and Fennel Bavarois

Scottish Smoked Haddock and Baby Asparagus Tartlet, Baby Gems and Parmesan Salad, Arran Mustard Dressing

Country Style Terrine, served with Condiment and Apple Chutney

Second course

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

Cream of Cauliflower and Dijon Mustard Soup (v)

Vegetable Scotch Broth Soup (v)

Pea and Baked Ham Soup

Cream of Tomato Soup, Red Peppers and Fresh Basil Soup (v)

Main course

Roast Scottish Rib eye served with Bordelaise and Spring Onion Sauce

Grilled Fillet of Scottish Salmon, Lobster and Avruga Caviar Cream Sauce

Stuffed Corn-fed Chicken Supreme with Sage and Onion, Red Port and Mixed Mushrooms Sauce

Roasted leg of Lamb with Fresh Mint and Pommery Mustard, Light Heather Honey Jus

All served with:

Steamed Seasonal Vegetables or Honey Roast Root Vegetables
Roast Charlotte Potatoes with Rosemary or Boiled Baby New Potatoes

Sweet course

Selection of Cheese, Home-made Apple Chutney and Oatcakes

Fresh Fruit Salad served with Fresh Cream or Glynhill Vanilla Ice Cream

Light Chocolate Cheesecake served with a Peppermint Crème Anglaise

Pear and Almond Tart, Pistachio Ice Cream and Toffee Sauce,

Strawberry and Drambuie Gateau, Strawberry Compote

Coffee and Petits Fours

First course

Assiette of Galia Melon served with Strawberry Sorbet and Midori Syrup (v)

Duo of Atlantic Prawns Marie-Rose and Smoked Salmon, served with Lime and Fennel Bavarois

Scottish Smoked Haddock and Baby Asparagus Tartlet, Baby Gems and Parmesan Salad, Arran Mustard Dressing

Country Style Terrine, served with Condiment and Apple Chutney

Second course

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

Cream of Cauliflower and Dijon Mustard Soup (v)

Vegetable Scotch Broth Soup (v)

Pea and Baked Ham Soup

Cream of Tomato Soup, Red Peppers and Fresh Basil Soup (v)

Main course

Roast Scottish Rib eye served with Bordelaise and Spring Onion Sauce

Grilled Fillet of Scottish Salmon, Lobster and Avruga Caviar Cream Sauce

Stuffed Corn-fed Chicken Supreme with Sage and Onion, Red Port and Mixed Mushrooms Sauce

Roasted leg of Lamb with Fresh Mint and Pommery Mustard,Light Heather Honey Jus

All served with:

Steamed Seasonal Vegetables or Honey Roast Root Vegetables
Roast Charlotte Potatoes with Rosemary or Boiled Baby New Potatoes

Sweet course

Selection of Cheese, Home-made Apple Chutney and Oatcakes

Fresh Fruit Salad served with Fresh Cream or Glynhill Vanilla Ice Cream

Light Chocolate Cheesecake served with a Peppermint Crème Anglaise

Pear and Almond Tart, Pistachio Ice Cream and Toffee Sauce

Strawberry and Drambuie Gateau, Strawberry Compote

Coffee and Petits Fours

First course

Trio of Melon served with Parma Ham, Red Berry Compote and Midori Syrup

Assiette of Scottish Salmon served with, Pickled Mouli and Cucumber Salad, Langoustine and Caviar Dressing

Duo of Atlantic Prawns Marie-Rose and Home Cured Salmon, Basil Oil

Home Smoked Breast of Barbary Duck, Apricot and Grain Mustard Compote, Baby Gem Lettuce and Aioli Dressing

French Goat Cheese and home-dried Tomato Tart, Italian Mixed Leaves and Hazelnut Dressing (v)

Second course

Cream of Asparagus and Lemon Zest Soup (v)

Tomato Red Pepper and Fresh Basil Soup (v)

Cream of Mixed Wild Mushroom and Arran Mustard Soup (v)

Vegetable Scotch broth Soup (v)

Intermediate course

Passion Fruit Sorbet (v)

Champagne Sorbet (v)

Main course

Roast Scottish Rib eye served with traditional accompaniments,

Red Onion and Thyme Jus

Grilled Sirloin Steak with a Red Wine and Button Mushroom Sauce

Herb Crusted fillet of Haddock served with Tomato and Avocado Salsa

Grilled fillet of Scottish Salmon, Lobster and Spring Onion Bisque

Steamed fillet of Sea Bass, Spinach and Beurre Blanc

Roast breast of Barbary Duck, Puy Lentil and Bordelaise Sauce

Grilled fillet of Beef served with Grill Garnish and Bearnaise Sauce

All served with:

Steamed Seasonal Vegetables or Honey Roast Root Vegetables
Roast Rosevalle Potatoes with Rosemary or Boiled Baby New Potatoes

Sweet course

Selection of Cheese, Home-made Apple Chutney and Oatcakes

Lemon and Lime Cheesecake served with Raspberry Coulis

Glynhill trio of Chocolate

Fresh Fruit Salad served with Fresh Cream or Glynhill Vanilla Ice Cream

Fresh Mixed Berries and soft Fruit Pavlova, Strawberry Coulis

Coffee and Petits Fours