The Courtyard Bar & Brasserie

Menu Planner £20.00 per person

Please choose 3 starters, 3 main courses

and 2 sweets

Starters

 

• Jalfrezi mushrooms served on garlic ciabatta
• Hickory Chicken salad
• Cream of Asparagus soup  (v)
• Smoked Salmon with dill vinaigrette
• Salad of roast Mediterranean vegetables in olive oil
• Avocado, Chicken and pineapple salad
• Marinated roll mop herring in a mustard and cream fraiche sauce
• Filo parcels of haggis with cranberry sauce
• chicken liver and cognac pate with caramelized onion

 Main Courses

 

• Tagliatelle in a sauce of fresh mussels, prawns & crème fraiche
• Char grilled Rump steak with a garlic and herb butter
• Chicken breast wrapped in bacon, filled with black pudding
• Seared tuna steak salad with garlic green beans, boiled egg & potatoes  
• Asparagus and mushroom risotto
• Pot roast shoulder of lamb with fondant potatoes
• Toasted Goat’s cheese salad with basil pesto dressing (v)
• Poached haddock coated with a lemon and prawn beurre blanc
• Chicken Caesar salad

 Sweets

 

• Fresh summer Berries and cream
• Crème brulee
• Vanilla cheesecake with fruits of the forest
• Lemon tart  with raspberry coulis
• Chocolate & Raspberry Mousse

 

  

VAT included

An Optional 10% service charge will be added to tables of 6 or more

The Courtyard Bar & Brasserie

Menu Planner £25.00 per person

Please choose 3 starters, 3 main courses

and 2 sweets

 Starters

 

• Pan fried Chicken livers & fresh Raspberries on a bed of continental lettuce
• Tagliatelle tossed in roast garlic, fresh chillies & forest mushrooms (v)
• Toasted goats cheese and sun dried peppers on ciabatta bread with a citrus dressing
• Calamari and mussel salad, cooked in a garlic and cream reduction
• Fresh Asparagus spears  with hollandaise sauce (v)
• Confit of duck  served with gooseberry compote
• Chicken and walnut terrine wrapped in pancetta with a lime coulis
• Smoked Salmon & crayfish roulade with a Marie rose sauce
• Roast vine tomato soup with egg noodles (v)
• Tiger prawn and pineapple cocktail drizzled with yoghurt and balsamic

 Main Courses

 

• Chicken & Parma ham salad topped with a poached egg & parmesan shavings
• Ribeye steak, topped with garlic mushroom and caramelized red onion
• Baked salmon filet on sauté potatoes coated with béarnaise sauce
• Wild mushroom ravioli tossed in green pesto and deep fried rocket (v)
• Roast duck breast served with a honey and orange sauce
• Whole baked Seabass in sea salt, lemon and cracked pepper
• Grilled Lamb cutlets on minted mash with a redcurrant sauce
• Roast haunch of wild boar coated with a cream, ham and orange sauce
• Asparagus, Spinach and Beef Tomato Lasagne with salad (v)

 

Sweets

 

• Cranachin  with fruits of the forest
• Cheese and biscuits
• Bannoffee pie
• Lemon tart with vanilla ice cream
• Dark chocolate and brandy mousse

 

All prices include VAT

An optional 10% service charge will be added to all tables of 6 or more & is shared between the staff

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