Grilled Goat’s Cheese with Apples, Walnuts & Celery
(√Dairy, √Gluten, √Nuts, √Sesame, √Vegetarian)
Pan-fried Fillet of Scottish Trout with Chorizo Fricassee & Peas
(√Dairy, √Fish, √Gluten, √Pork)
Cranachan – a traditional Scottish Dessert of Cream, Honey, Oats, Whisky and Berries
Grilled the Goat’s Cheese, finished with Honey and placed on a crouton. Served with Apple slithers, Apple Balls, toasted Walnuts, Basil Oil, Soured Cream with Chives and Waldorf Salad with Black Sesame.
Very slow fried the Trout in Butter and served with the Fricassee in a Potato Ring, cut down Pommes Fondant, Pea puree, Asparagus and Shallot, Pea and Chorizo Dressing. I am not very pleased with this dish.
Made a thick Berry Puree and layered with whipped Cream flavoured with Honey and Whisky and toasted Oats and Oatmeal.