Dunstane Hotels - Private Dining

STARTERS
Asparagus & Bacon Salad with Parmesan shavings and basil vinaigrette
Fantail of Seasonal Melon with an exotic fruit garnish & served with a raspberry coulis
Chargrilled Chicken Caesar Salad
Baked Goat's Cheese with tomato salsa
Smoked haddock & Chive Potato Fish Cake served with a lemon mayonnaise
Avocado Pear served with plump Atlantic Prawns coated with a piquant marie rose
Chicken Liver Parfait served with a redcurrent jelly and Orkney Oatcakes
Timbale of Haggis served with a Highland Park whisky sauce
Soup of the Day (Cream of Potato & Leek Soup or Tomato & Basil Soup)
Deep Fried Camembert Cheese in breadcrumbs served with mixed leaves and accompanied with a redcurrent jelly

MAIN COURSES
Roast Leg of Orkney Lamb served with a rosemary and red wine jus
Fillet of Pork served with an apple and cider cream sauce
9oz Orkney Rib-eye Steak served with a black peppercorn sauce
Breast of Chicken served with a course grain mustard sauce
Roast rib of Orkney Beef served with Yorkshire pudding and a rich gravy
Baked Fillet of Orkney Salmon with herb crust and compote of cherry tomato chutney
Fillets of Haddock stuffed with prawns in a Mornay sauce
Escalope of Chicken stuffed with Grimbister Cheese & Smoked bacon and finished with a cream sauce
Tower of Roasted Mediterranean Vegetables with goat's cheese and sesame oil
Roast Pepper & Broccoli Risotto with fresh Parmesan shavings and olive oil

 
DESSERTS
Belgian Iced Chocolate Terrine with summer berries
Home-made Apple Pie with cream
White Chocolate and Raspberry Mousse
Luxury Trio of Orkney Ice-cream
Skerries' Traditional Trifle
Sticky Toffee Pudding served with fresh cream
Fresh Fruit Salad with fresh cream
Home-made Orkney Fudge Cheesecake drizzled with butterscotch sauce
Home-made Lemon Tart with mango coulis

Coffee & Orkney Fudge

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