Sample menus for Kinloch House Hotel in Perthshire

 

View and download a sample lunch menu

View  and download a sample lunch dessert menu

View and download a sample dinner menu

View and download a sample dinner dessert menu

View and download our wine list

 

Sample Dinner Menu:

Smoked Salmon
with shallots and capers

Arbroath Smokie Soufflé 
with a smoked fish sauce

Half Lobster 
with herb mayonnaise and a rocket and parmesan salad

Breast of Pigeon 
with seared foie gras, mushrooms and a madeira sauce

Smooth Terrine of Chicken Livers
with marinated sultanas and a balsamic dressing

*****

Cream of Carrot, Honey and Ginger Soup

*****

Fillet of Halibut 
with herb risotto, aubergine caviar, leeks, tomato and a white wine sauce

Breast of Gressingham Duck 
with plum tart tatin, potato rosti and a prune and apple sauce

Loin of Lamb
with dauphinoise potato, pea puree, shallots and a rosemary sauce

Roast Fillet of Beef 
with fondant potato, wild mushrooms, shallots and a madeira sauce

Desserts:

Crème Brulee

Poached Pear Shortcake 
with a caramel and lime sauce

Banana Mousse 
with caramelised banana

Chocolate Fondant
with vanilla ice cream

Passion Fruit Soufflé
with passion fruit sorbet

Stilton, Cheshire, Wigmore and Golden Cross
with oatmeal biscuits, grapes and celery

Tea or Coffee

Sample Lunch Menu:

Cream of Celeriac and Rosemary Soup

Inverawe Smoked Salmon with shallots and capers

Tian of Crab with avocado, tomato and gaspacho

Wild Mushroom Risotto with parmesan shavings

Confit of Duck and Foie Gras Terrine with date chutney, cumberland sauce and toasted brioche

*****

A Plate of Inverawe Smoked Salmon with shallots and capers and homemade brown bread

Fillet of Turbot with herb risotto, trompette, carrot and cardamom puree and a white wine sauce

Fillet of Venison with red cabbage, chestnuts, parsnips and a port wine sauce

Breast of Guinea Fowl with the leg roasted in a mild curry sauce served with creamed savoy cabbage, onion confit, sweet potato and a mushroom sauce

*****

Desserts:

Trio of Chocolate Desserts

Mandarin and Grapefruit Jelly with chantilly cream 

Orange Mousse encased in white chocolate with fruit salad and lemon sorbet

Creme Brulee

Sparkenhoe, Dunsyre Blue, Reblochon Chaudron, Valency de Fermier
with oatmeal biscuits, grapes and celery

*****

Coffee or Tea