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Main Course
Monkfish wrapped in Pancetta on Savoy Cabbage and Fricassee of Carrots Fourteen Pounds and Ninety Five Pence
Breast of Duckling served on a Ragout of Puy Lentils with Garlic Confit Thirteen Pounds and Ninety Five Pence
Rack of Spring Lamb with a Mustard and Herb Crumb on Spring Greens with Fondant Potato Seventeen Pounds and Ninety Five Pence
Halibut Fillet on Fondant Potato with a White Wine Sauce garnished with Green Grapes Fifteen Pounds and Ninety Five Pence
Sea Trout Fillet served on crushed potatoes laced with Crab with herb Crème Fraiche, Baby Leeks and Roasted Cherry Tomatoes Fourteen Pounds and Ninety Five Pence
Red Snapper served on a bed of Lemon and Chilli Cous Cous Fifteen Pounds and Ninety Five Pence
Creamy Garlic Fish Stew with Cherry Tomatoes and Asparagus topped with a Fillet of Sea Bass Fifteen Pounds and Ninety Five Pence
Fresh Turbot served on a Mussel, Saffron and Root Vegetables Broth Sixteen Pounds and Ninety Five Pence
Fillet Steak served with a Shallot and Thyme Yorkshire Pudding , Caramelised Shallots and Rosti Potato with Pan Juices Seventeen Pounds and Ninety Five Pence
Fresh Pasta served with an Assiette of Legumes Eleven Pounds and Ninety Five Pence
Trio of Fresh Homemade Ravioli – Sun Dried Tomato & Goats Cheese, Woodland Mushroom Duxelle and Roasted Veg infused with Thyme - with a Red Pesto Dressing Twelve Pounds and Ninety Five Pence
All of the above dishes are served with vegetables integrated within the dish |
Restaurant (2) |
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Brackenrigg Inn |
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