Achray House Hotel. Menu

Transcription

1 Achray House Hotel Menu The Achray House Hotel utilizes only high quality produce, locally sourced where ever possible. We believe local produce has advantages like adding seasonal variety and are environmentally friendly by avoiding long distribution channels. In addition, this encourages local economic development, which we are as passionate about as we are about great food. We get seasonal vegetables from Tomnah a Market Garden in Comrie and the Glasgow Fresh Market; cheese from the Mull of Kintyre, Tobermorg and Tain (among others); dairy and eggs from D&D Dairy in Crieff; ice creams and sorbets from the Shetlands; jams, preserves and fruit vinegar from Dalchonzie Preserves. Our fresh fish is landed in Shetland and Peterhead and seasoned with Hebridean sea salt, and we obtain meat from local suppliers in Crieff, Ochil Hills and Lathallan. Allergens are indicated at the back of this menu. Guests are encouraged to discuss any concerns or special needs with restaurant staff before ordering. We hope you enjoy your dining experience at The Achray House Hotel, and we look forward to welcoming you back again in future! Bradley and Zelda Sol Please note: gratuities are not included in prices. These are entirely optional, but are always appreciated and are directly distributed to staff.

2 Starters Soup of the Moment (GF) (V) 5.50 With freshly baked bread and homemade herb butter Salmon surprise (GF) 7.50 House smoked salmon, crayfish Marie Rose & Keta caviar Haggis Filo parcels 6.50 With vegetable crisps, salted and pickled neeps and Iron Bru chilli jam Chicken Liver Pate 6.50 With homemade apple chutney, poached figs & homemade sesame & sultana bread Orange and Chicory Salad (GF) (V) 5.90 With hazelnuts, baby gem and a Hazelnut dressing

3 Mains Golden Crusty Saithe Fillet White fish (Cod family), peas, baby onions, hand cut chips, tartare sauce Parmesan Crusted Baked Halibut (GF) Green vegetables, spiced potatoes, lime, spinach & coriander Lightly Charred, 32 Day, Dry Aged Ribeye Steak (GF) Mushrooms, tomatoes, chips, green peppercorn sauce Loin of Pork (GF) Black pudding mash, cider sauce, seasonal vegetables Venison Haunch (GF) Beetroot, salsify, brambles, horseradish mash Chicken en Vessie (GF) Black truffle shavings, wild mushrooms, broccoli & white truffle mash Gourmet Venison Burger With bacon, smoked Mull cheddar, chips & salad Artichoke Risotto (GF) (V) Popping peas, lemon, mint & parmesan Aromatic Sweet Potato Cakes (GF) (V) Seasonal leaves, and almond, coconut & lemongrass sauce Chef's Dish of the Day SQ Ask our restaurant staff about our specials for the evening

4 Desserts Ice Cream and / or Sorbets (3 scoops) (V - GF) 5.50 Assortment of flavours; our restaurant staff can advise you about what is available Date and Pecan Nut Pudding (V) 5.90 Boiled butterscotch sauce, Shetland vanilla ice cream Poached Rhubarb and Ginger Crumble (v) 5.90 With custard, clotted cream, ice cream Cranachan (v) 5.90 With poached berries, baked Heather honey oats, mascarpone, whisky syrup & cream Crème Brûlée (V) (GF on request) 5.90 Whisky, white chocolate, poached creamed berries and shortbread Cheese Board (v) 6.90 Selection of 4 cheeses, oat cakes, fruit & chutney Choice of Coffee or Tea, with shortbread Coffees Cafetiere / Latte Cappuccino / Espresso Liqueur coffees Teas Earl Grey / Peppermint Camomile / Redbush / Ceylon Cranberry & Raspberry (Irish / Gaelic / Drambuie / Baileys / Brandy / Tia Maria)

5 9 Course Tasting Menu Chilled Soup Chicken Liver Pate Haggis Bon Bons Duo of Salmon Smoked Chicken, white onions, leeks & spiced oats Venison, salsify, beetroot & brambles Chocolate Tart Selection of Scottish Cheeses & Oatcakes to Share Tea/Coffee per person