New Year, New Season A La Carte Menu for 2012
The Royal Deeside Restaurant
A memorable evening in elegant surroundings.
Featuring Lounge Pianist on certain Weekend Dates through 2012
Canapes served in the Lounge
A La Carte Menu created using only the finest Scottish & Local produce showcasing the talent of our Kitchen Team & Head Chef Robert Ramsay
Canapes served in the Lounge
A La Carte Menu created using only the finest Scottish & Local produce showcasing the talent of our Kitchen Team & Head Chef Robert Ramsay
For Reservations call today on 01330 822242!
Tor-Na Coille Hotel- The Hidden Gem on Deeside
The Royal Deeside Restaurant
Starters
Seared West Coast Scallops served with Pea Puree, Stornaway Black Pudding and a Cauliflower and Sweet Chilli sauce
£7.95
o0o
Drumtochty Rabbit and Partridge Terrine accompanied by homemade Piccalilli and toasted Brioche
£6.75
o0o
Home Smoked Halibut set on a bed of Water Cress topped with a Champagne Sabayon
£6.50
o0o
Twice baked Lobster and Chervil Soufflé served with a Rocket Salad and Aioli dressing
£6.50
o0o
Open Ravioli of Quail filled with Foie Gras Mousse carved onto Creamed Leek and drizzled with a Madeira sauce
£7.50
o0o
Roasted Butternut Squash and Caramelised Red Onion Tart, accompanied by a Shallot and Walnut Dressing
£6.50
Main Courses
Pan fried Best End of Hogget served with a Lamb Sweet Bread and Kidney Fricassee, accompanied by Dauphinoise Potatoes, Ratatouille, Celeriac Puree and a red wine and roasted Garlic Jus
£18.95
o0o
Roasted Fillet of Shetland Salmon accompanied by Langoustine and a Lobster Foam, served on top of Wilted Spinach, Rosti Potatoes and Cauliflower Florets
£17.25
o0o
Wild Mushroom Spring Roll set on a Black Truffle Risotto served with Rocket and Parmesan Salad
£15.50
o0o
Roast Tenderloin of Drumtochty Venison accompanied by Slow braised Shoulder of Venison and pave braised Shin of Venison accompanied by a herb Croquette Potato, braised Red Cabbage, roasted Parsnip Puree and a Red wine and Juniper Berry Jus
£17.95
o0o
Pan Fried North Atlantic Monk Fish tail wrapped in Parma Ham set on a Mixed Bean Cassoulet accompanied by Roast Cherry Tomatoes, pan fried Green Beans and Shallots, served with a Pesto sauce
£18.50
o0o
Medallions of Scottish 21 day aged Beef Fillet set on a Rosti Potato, Shallot puree, roasted Root Vegetable and a Madeira sauce
£22.50
Desserts
Pear Tarte Tatin served with Almond Ice-Cream
£5.50
o0o
Dark Chocolate Soufflé accompanied by a White Chocolate Sorbet
£5.50
o0o
Orange and Lemon Tart served with a Lime and Sweet Chilli Sorbet
£5.50
o0o
Ginger Panna Cotta served with chilled Rhubarb soup
£5.50
o0o
Bread and Butter Pudding served with Marmalade Ice Cream and Egg Custard
£5.50
Starters
Seared West Coast Scallops served with Pea Puree, Stornaway Black Pudding and a Cauliflower and Sweet Chilli sauce
£7.95
o0o
Drumtochty Rabbit and Partridge Terrine accompanied by homemade Piccalilli and toasted Brioche
£6.75
o0o
Home Smoked Halibut set on a bed of Water Cress topped with a Champagne Sabayon
£6.50
o0o
Twice baked Lobster and Chervil Soufflé served with a Rocket Salad and Aioli dressing
£6.50
o0o
Open Ravioli of Quail filled with Foie Gras Mousse carved onto Creamed Leek and drizzled with a Madeira sauce
£7.50
o0o
Roasted Butternut Squash and Caramelised Red Onion Tart, accompanied by a Shallot and Walnut Dressing
£6.50
Main Courses
Pan fried Best End of Hogget served with a Lamb Sweet Bread and Kidney Fricassee, accompanied by Dauphinoise Potatoes, Ratatouille, Celeriac Puree and a red wine and roasted Garlic Jus
£18.95
o0o
Roasted Fillet of Shetland Salmon accompanied by Langoustine and a Lobster Foam, served on top of Wilted Spinach, Rosti Potatoes and Cauliflower Florets
£17.25
o0o
Wild Mushroom Spring Roll set on a Black Truffle Risotto served with Rocket and Parmesan Salad
£15.50
o0o
Roast Tenderloin of Drumtochty Venison accompanied by Slow braised Shoulder of Venison and pave braised Shin of Venison accompanied by a herb Croquette Potato, braised Red Cabbage, roasted Parsnip Puree and a Red wine and Juniper Berry Jus
£17.95
o0o
Pan Fried North Atlantic Monk Fish tail wrapped in Parma Ham set on a Mixed Bean Cassoulet accompanied by Roast Cherry Tomatoes, pan fried Green Beans and Shallots, served with a Pesto sauce
£18.50
o0o
Medallions of Scottish 21 day aged Beef Fillet set on a Rosti Potato, Shallot puree, roasted Root Vegetable and a Madeira sauce
£22.50
Desserts
Pear Tarte Tatin served with Almond Ice-Cream
£5.50
o0o
Dark Chocolate Soufflé accompanied by a White Chocolate Sorbet
£5.50
o0o
Orange and Lemon Tart served with a Lime and Sweet Chilli Sorbet
£5.50
o0o
Ginger Panna Cotta served with chilled Rhubarb soup
£5.50
o0o
Bread and Butter Pudding served with Marmalade Ice Cream and Egg Custard
£5.50