 |
Exquisite cuisine combined with a tailor made programme in a truly unrivalled setting |
 |
|
|
Glengoyne Silver Service Dinner Menus Menu 1 Scottish Oak Smoked Salmon and Prawns with a Lemon & Dill Dressing Succulent Breast of Chicken stuffed with Haggis on a bed of Clapshot with a Glengoyne Whisky & Wholegrain Mustard Cream Sauce Served with Seasonal Vegetables Drunken Chocolate Pots served with Fresh Cream Scottish Cheeseboard & Oatcakes Coffee & Homemade Tablet Menu 2 Creamy Cullen Skink Soup Noisettes of Roast Lamb with a Wild Rowan, Mint & Orange Sauce Served with Rosemary & Garlic Roasted Potatoes and Seasonal Vegetables Traditional Cranachan with Fresh Raspberries & Homemade Shortbread Buttons Scottish Cheeseboard & Oatcakes Coffee & Homemade Tablet Menu 3 Seasonal Game Pâté with a Cranberry & Red Wine Coulis and Crusty Bread Roast Fillet of Salmon with a Lemon & Chive Cream Sauce or a London Hill Gin & Lime Sauce Served with Baby New Potatoes cooked in Butter & Oatmeal and Seasonal Vegetables Sticky Toffee Pudding with a Glengoyne Butterscotch Sauce Scottish Cheeseboard & Oatcakes Coffee & Homemade Tablet Menu 4 Cock-a-Leekie Soup Venison slow cooked in a Port & Stout Sauce with Pickled Walnuts Served with Baby New Potatoes cooked in Butter & Oatmeal and Seasonal Vegetables Lemon & Passion Fruit Roulade with a Lemon & Passion Fruit Coulis Scottish Cheeseboard & Oatcakes Coffee & Homemade Tablet Menu 5 Poached Pear with a Stilton Dressing, topped with Walnuts Roast Aberdeen Angus Beef with a Rich Gravy and Glengoyne Cream of Horseradish Sauce on the side Served with Baby New Potatoes cooked in Butter & Oatmeal and Seasonal Vegetables Glengoyne Trifle Scottish Cheeseboard & Oatcakes Coffee & Homemade Tablet Haggis course (Haggis, Neeps & Potato Towers served with a Whisky Mustard Sauce) can also be added to the above menus |
|
 |
||
 | ||
| ||
| PERSONALISED GLENGOYNE SINGLE HIGHLAND MALT SCOTCH WHISKY Create your own personalised label for Glengoyne 10, 17, 21 and 29 Years Old. Click here for further information. | ||
| ||
| ||
