Glenapp Castle
Sample Dinner Menu

Terrine of Braised Ham Hock with Piccalilli

Assiette of Ayrshire ‘Tatties’ with Summer Truffle Dressing

Pan Fried Diver Caught Scallops with Crushed Peas, Cauliflower Beignets
and a Smoked Haddock Velouté

Roasted Quail with Florentine Ravioli, Celeriac and Sauternes Jus
Or
Fillet of Aberdeen Angus Beef with Braised Onions,
Mushroom Duxelle, Cep Velouté and Red Wine Jus

Choose from our Scottish Cheese Selection Served with
Rosemary and Raisin Bread, Homemade Biscuits and Oatcakes

Caramel Mousse with Mango and Lime Sorbet,
a Honeycomb Tuile, and Kalamansi Jelly
Or
Hot Strawberry Soufflé with a Yoghurt and Black Pepper Sorbet

Freshly Ground Sumatra Mandheling Coffee
with Petits Fours

May we suggest the following wines to accompany
this evening’s dinner menu

White Wine ~ MEURSAULT “Vielles Vignes” Guy Bocard 2002 £48.00

Red Wine ~ SANTENAY Ier CRU “Beauregards” Roux Père et Fils 1999 £43.00

Dessert Wine ~ BOTRYTIS SEMILLON 2005
Blewitt Springs Hillsview AUSTRALIA £7.50 per100ml glass

Head Chef – Matt Weedon

£0.50 per person per dinner will be added to each account, unless requested otherwise, and donated entirely to “The Ayrshire Hospice”, a local charity.