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Name of Menu Here A la Carte Menu Scallops £13.95 Seared scallops with charred leek, squid ink & smoked aubergine puree, puffed rice cracker, brown shrimp, wilted sea vegetables and xo sauce. Pigeon £8.95 Roast pigeon breast with pickled berries, Swiss chard, rosemary polenta, walnut, radicchio & corn veloute. Pork £8.25 Pressed pork belly with carrot & papaya namasu, black garlic, pickled ginger & yuzu sauce. Mackerel £8.25 Torched mackerel with macerated strawberries, pickled cucumber, celery, nasturtium and buttermilk snow. Chicken £8.95 Chicken, thyme & truffle roulade with set parmesan custard, anchovy cannelloni, cesar dressing, bacon crumb and romaine lettuce. * * * * * Mains Assiette of lamb £23.99 Loin of lamb with sweet breads and lamb tongue, roast pumpkin puree, root vegetable mash, spinach, salsify, pate de brick tuille and warm plum tomato vinaigrette. Stone Bass £23.99 Roasted stone bass with potato rosti, braised fennel, wild leek, mussels in a light curry cream and a grape & muscat gel. Venison £24.99 Saddle of venison with aged comte cheese dauphinoise, venison & juniper sausage, fondant turnip, golden raisin puree, roast apple, crispy kale and game jus. Halibut £24.99 Fillet of Halibut with braised ham hock terrine, warm sweet pickled vegetables, tarragon mayonnaise, potato cylinder and saffron fumet. From The Charcoal Grill: 8oz Fillet steak or 16oz T-bone £28.99 Served with stuffed portabello mushroom, heritage tomato chutney, herb crumb, roasted onion puree, tender stem broccoli, hand cut chips and the choice of the following sauces: Red wine Jus, Monkey Gland or Pepper. * * * * * Desserts Crème Catalan £8.50 Crème Catalan with lemon polenta cake, elderflower & apple gel, granny smith apples and elderflower syrup. Pineapple £8.75 Compressed pineapple in Malibu syrup with a mango & passion fruit curd, coconut & Malibu ice cream, pineapple sponge and passion fruit tapioca. Chocolate £8.25 Carmelia & guanaja chocolate ganache with brown butter ice cream, sweet potato puree, hazelnut & chocolate filled doughnuts. Rhubarb £8.50 Katy Rogers yoghurt parfait dipped in rhubarb gel with poached rhubarb, celery, crème fraiche foam and black pepper crumb. Cheese £9.95 A selection of cheese with celery, quince and oatcakes Coffee and petit fours £4.25 Market Menu Two course lunch £19.99 Three course lunch £24.99 Starters Soup Soup of the day with home baked bread. Coley Pan fried coley with celeriac mousse, apple, dill, olive oil snow, lemon puree and puffed potato. Salad Salad of spring greens and shoots with compressed melon, pea sorbet, smoked barways cheese, almond milk and cucumber ash. Duck Confit duck ballotine with green tea, lime, blood orange curd, pickled and salt baked carrots and sweet cicely. * * * * * Mains Polenta Smoked Dunlop cheese & rosemary polenta with asparagus, peas, broad beans, wild mushrooms, puffed rice and burnt onion sauce. Pork Pork fillet with sage mousse & parma ham, fondant potato, wilted rainbow chard, turnip and pear jus. Sea Bream Fillet of sea bream, with heritage tomato & haricot blanc cassoulet, olive puree, marinated artichoke, salsa verde and crispy onions. Chicken Confit chicken in breadcrumbs with wild garlic pesto mash, roasted carrots, shallots and a chicken & tarragon cream. * * * * * Desserts Pannacotta Salted caramel pannacotta with popcorn ice cream, chocolate crisp and popcorn shoots. Cranachan Cheese cake Whisky cheese cake with oaty nutty clusters, raspberry ice cream and raspberry jelly. Chocolate Steamed chocolate pudding with chocolate fudge sauce and bitter orange ice cream. Lemon & Lime Lemon & lime posset with a lime glaze, vanilla sponge, lemon balm, coconut tuille and chilli & lime syrup. “Glenskirlie’s team of chefs is committed to producing first-class quality food. In pursuit of that high quality and excellence we aim to use local Scottish produce in most of our dishes. We produce fresh bread daily on our premises and our selections of ice-creams, sorbets and chocolates are all made in-house. We hope you enjoy your meal with us at Glenskirlie House.” .
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