'SCOTTISH HIGHLANDER'

Sample Dinner Menus for Scottish Highlander

Sunday
Terrine of leek and banana shallots with apricot and cardamom dressing
Marinated fillet of Scottish beef presented on a mustard mash finished with wilted spinach and a veal glaze.
Chilled Banana Soufflé with Burnt Orange Sauce

Monday
Cullen skink
Roast fillet of lamb encased in a courgette and aubergine robe presented with a rich port sauce.
Choux pastry balls filled with hazelnuts and bananas with a rich caramel glaze

Tuesday
Tartare of crabmeat and pink grapefruit with smoked salmon served with sour cream flavoured horseradish and lime.
Braised saddle of venison with pot-roasted root vegetables flavoured with gin and juniper.
Baked cinnamon cheesecake with raspberry sauce and burnt chocolate shavings.

Wednesday
Roasted sweet pepper tartlet with oyster mushroom duxelle and crème fraiche.
Medley of sea bass, tiger prawns, turbot and crayfish on a tomato and aubergine galette with white butter sauce infused with dill.
Lime and roasted hazelnut tart served with lightly soured cream infused with chopped mint.

Thursday
Escalope of foie gras on a salad of new potatoes with a chervil and honey dressing
Pan fried breast of guinea fowl with glazed apples and prunes served with a lightly spiced Indian sauce
Cranacham sponge with raspberry whiskey, cream & toasted oatmeal

Friday
Haggis starter
Breast of chicken with a mango and sweet corn farce set upon a rich red wine sauce gently flavoured with tarragon.
Poached chocolate and raspberry meringue with a warm elderflower and amaretto sauce.