Dinner
2 Course £27.95
3 Course £35.00
Monday to Sunday 6.00pm - 9.00pm

Starters

HAM HOCK TERRINE
Pickled vegetables, piccalilli gel, toasted bread

SEARED SCALLOPS
(£2.50 supplement charge)
Textures of rhubarb, apple gel, artichoke crisps

CHEF’S SOUP (V)
Using fresh seasonal market vegetables

CHEESEBOARD MILLE FEUILLE (V)
Oatmeal pastry, whipped blue cheese, grapes, pickled celery, compressed apple, port gel

MOJITO MONKFISH
Rum, mint and lime cured monk fish, cous cous, mint foam

KILDRUMMY ‘HIGHLAND FLING’
Filo pastry, stir fried steak, neeps, tatties, onion, bean sprouts, cabbage, whisky and honey glaze, haggis crumb

Mains

ROAST CHICKEN BREAST
Stuffed with sun dried tomato and olive farce, wrapped in parma ham, roast red pepper gel, pesto mash

DUO OF LAMB
Pan roast chump, braised belly, spring onion crushed potatoes, asparagus, peas, rosemary jus

LOCAL SALMON
Pan seared, on a salad of rocket, baby spinach, gem lettuce, sugar snap peas, radish, pea shoots and baby potatoes, lemon dressing

FOUR CHEESE RAVIOLI (V)
Homemade pasta, chef’s cheese mix, ratatouille, vegetable crisps

SCOTTISH FILLET OF BEEF
(£10 supplement charge)
Hand cut chips, mushroom, tomato and onion jam
Add, red wine sauce, pepper sauce or garlic and herb butter

HERB CRUSTED COD
Dauphinoise potatoes, roast vine tomatoes, seasonal veg, horseradish cream

Desserts

CHOCOLATE FONDANT
Orange sorbet, chocolate soil, orange gel, chocolate nib tuille
(15 minute cooking time)

KPCH STICKY TOFFEE PUDDING
Toffee sauce, vanilla ice cream, honeycomb shards

SELECTION OF SCOTTISH CHEESES
Onion chutney, grapes, celery, oatcakes

TRIO OF CHEFS’ ICE CREAM AND/ OR SORBET
Textures of berries and chocolate

LEMON POSSET
Lavender shortbread, macerated berries

KILDRUMMY TRIFLE
Vanilla pannacotta, whisky jelly, 30 second sponge, raspberry gel, chantilly cream

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dinner menu