08 February 2012
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)
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:
A Full Highland Breakfast... choose any combination...
Or lighter options including...
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