TASTER MENU. Roast hand-dived scallop kedgeree garnishes, onion bhaji. Terrine of rabbit carrot broth, wild mushrooms and savoury granola

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Ira Hensley
5 years ago
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1 THE MENU

2 TASTER MENU Let our Head Chef James Freeman surprises you with today s menu. Available for the whole table. Five courses taster menu Wine or whisky pairings Roast hand-dived scallop kedgeree garnishes, onion bhaji Terrine of rabbit carrot broth, wild mushrooms and savoury granola Roast hake with pickled clams, butternut squash and nasturtium Roast partridge with partridge ballotine puffed barley and caramelised cabbage Dark chocolate and Speyside whisky mousse with raspberries and salted caramel ice cream Still or Sparkling Glenlivet water, tea, coffee and homemade petits fours all included.

3 MENU DU JOUR Available Tuesday to Saturday and COURSES STARTERS Smoked haddock with kedgeree garnishes, vadouvan sauce and onion bhaji Pressed tomato terrine with chilled roquette soup and black olive crumble Ballotine of partridge with puffed barley and cabbage MAINS Pressed jowl of pork with plum and cobnuts Roast hake with butternut squash, nasturtium and black rice Bavette steak of scotch beef with wild mushrooms, mustard seed and sherry vinegar DESSERT Dark chocolate and Speyside whisky mousse with raspberries Crowdie mousse with oats and blackberries Poached pineapple with pineapple sorbet and crispy gingerbread Cheese board oatcakes, red onion confit and quince jelly 2 Supplement Side Orders 3.95 Fir apple potatoes with parsley and garlic butter Roast Heirloom carrots with honey mustard seeds Courgettes, fresh peas, wild lettuce, lemon and rapeseed oil

4 A LA CARTE 3 COURSES STARTER Roast hand-dived scallop with kedgeree garnishes, onion bhaji Pressed tomato terrine with chilled roquette soup, sheep s milk ricotta and black olive crumble Roast venison loin with pickled blackberries and smoked beetroot Terrine of rabbit carrot broth, wild mushrooms and savoury granola

5 A LA CARTE MAIN COURSE Bavette steak of scotch beef with wild mushrooms, smoked onion puree, mustard seed and sherry vinegar and bone marrow Roast partridge partridge ballotine with puffed barley and caramelised cabbage Roast hake with pickled clams, butternut squash and nasturtium Fillet of halibut with langoustine, courgettes, fennel pollen and basil Side Orders 3.95 Fir apple potatoes with parsley and garlic butter Roast Heirloom carrots with honey mustard seeds Courgettes, fresh peas, wild lettuce, lemon and rapeseed oil

6 A LA CARTE DESSERT Dark chocolate and Speyside whisky mousse with raspberries and salted caramel ice cream Five spice doughnuts with crowdie and blackberries Pineapple delice poached pineapple with pineapple sorbet and gingerbread Tea or coffee Served with petit fours included

7 CHEESE BOARD oatcakes, red onion confit and quince jelly Durrus Raw cow s milk, traditional rennet. A semi-soft cheese from County Cork in Ireland. Its rind is washed with brine which gives it a rich flavour on the outside and a nutty, buttery flavour in the middle. Lanark Blue Raw sheep s milk, vegetarian rennet. A lovely light flavoured blue cheese with hints of slate and a mineral finish. One of Scotland s finest cheeses Landana 500 Pasteurised cow s milk, traditional rennet. Aged for 500 days, this is a Gouda style cheese from the central Netherlands. Sweet and nutty with crystals throughout, this cheese is spectacular. Auld Reekie Raw cow s milk, traditional rennet. A two-day curd cheese from Royal Deeside near Aberdeen it starts life as Cambus O May and is then lightly smoked over whisky barrel shavings. Light and buttery with a melt in the mouth texture. Landana Rosso Pastuerised goat s milk, traditional rennet. A lovely hard goat s cheese that has flavours of berries. Rachel Raw goat s milk, vegetarian rennet. A semi-firm goats cheese from Somerset with fruity, floral notes. Manchego Made in the La Mancha region of Spain from the milk of sheep of the manchega breed. well-developed notes of rich butter, raw brazil nuts and grassy pastures, the finish is round and long lasting with a touch of lanolin lingering on the palate. Supplement 4 cheese board cheese board cheese board cheese board 8.25 Wine suggestions Rivesaltes Ambre Domaine Fontanel 8.50/50ml 10 year old Tawny, Sandeman, Portugal 6.00/50ml 20 year old Tawny, Sandeman, Portugal 8.00/50ml

8 VEGETARIAN MENU 3 COURSES STARTER Pressed tomato terrine with chilled roquette soup and black olive crumble Curried cashew nut nasturtium sauce, butternut squash and black rice MAIN COURSE Pithivier of mushrooms and spinach with smoked onion puree, mustard seeds and sherry vinegar Pan roast gnocchi with spiced aubergine, red and yellow peppers, black olive and corra-linn cheese Side Orders 3.95 Fir apple potatoes with parsley and garlic butter Roast Heirloom carrots with honey mustard seeds Courgettes, fresh peas, wild lettuce, lemon and rapeseed oil

Restaurant at The Moat House, Acton Trussell

Restaurant at The Moat House, Acton Trussell A LA CARTE TO BEGIN RAVIOLI 7.00 Butternut squash and ricotta ravioli, roasted squash, squash velouté, chanterelles, truffled pecorino v PARFAIT 8.00 Chicken liver parfait, crispy onion, Seville orange