08 February 2012

Food


The Crossburn prides itself on offering a four course A La Carte dinner menu which is changed frequently to feature seasonal variations. All meats featured on this menu are sourced through Mey Selections (www.mey-selections.com)

 

Mey Selections

 

Vegetarians are well catered for and wherever possible foods are home-grown or locally sourced, superbly fresh and designed to give you a taste of the Highlands.

 

For guests touring the region packed lunches can also be provided. 

 

Our Breakfast Menu includes:

 

  • Orange or Grapefruit Juice
  • Selection of cereals, fresh fruits and yoghurts
  • Porridge
  • A bowl of Crossburn Muesli topped with fresh fruits
  • Grapefruit segments

 

A Full Highland Breakfast... choose any combination...

  • Bacon
  • Sausage
  • Haggis
  • Mushrooms
  • Fried Tomatoes
  • Beans
  • Free-range Eggs (fried, scrambled or poached)
  • Black Pudding
  • Hash Browns

Or lighter options including...

 

  • Scrambled Eggs and Smoked Salmon
  • Omelettes
  • Poached eggs on toast
  • Grilled Scottish Kippers

 

Home-made white or seeded wholemeal breads (plain or toasted)  and locally made jams and marmalade.

Tea or a cafetiere of ground coffee

 

Bacon and sausages from local butcher Donald Cormack of Latheronwheel

 

 

The Crossburn 

 

SAMPLE DINNER MENU 

Starters: 

*Home-made soup of the day,

served with home-baked crusty bread or Scottish oatcakes

*Prawn cocktail in Marie-Rose sauce

served with home-baked brown bread

*Goat’s cheese served on mixed leaves with walnuts,

apples, baby beets, artichoke hearts and a balsamic glaze

*Parma ham, mozzarella and raspberries

*Chicken, avocado and tomato timbale with mixed leaves   

 

Main courses:

 

*Orkney salmon fillet, simply grilled or marinated in a Teriyaki sauce,

served with seasonal vegetables and Scottish new potatoes

*Mey Selections Scottish fillet steak

10oz uncooked weight or 8oz uncooked weight

*Mey Selections Scottish sirloin steak

10oz uncooked weight or 8oz uncooked weight

all served with seasonal vegetables and Scottish new potatoes

*Mey Selections rack of Scottish lamb

served with seasonal vegetables and Scottish new potatoes

*Scottish free-range chicken breast

stuffed with sweet pepperdew peppers and a coriander and pine-nut dressing

served with seasonal vegetables and Scottish new potatoes or rice pillau

*Locally caught cod, poached and served with a basil and tomato dressing

with seasonal vegetables and Scottish new potatoes

*Pork fillet medallions with apples and mustard, or pepper sauce,

served with white and wild rice or seasonal vegetables and Scottish new potatoes

*Home-made Scottish steak and Guinness pie

served with seasonal vegetables and Scottish new potatoes

 

Desserts:

 

*Home=grown rhubarb crumble served with custard

*Pear, poached in red wine and served with ice-cream

*Home-made Pavlova with mixed berries and cream [for two sharing]

*Trio of ice-creams

*Ginger-snap basket filled with crème pâtissiere

*Truly wicked dark chocolate cappuccino cups

*Crossburn cheeseboard

 

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Coffee and liqueur