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To Start….
Escabeche of Mackeral served with Tapenade Croutons Five Pounds and Ninety Five Pence
Spicy Fish Soup served with Crusty Bread Five Pounds and Seventy Five Pence
Duo of Crab & Lobster Ravioli served on a bed of creamed Leeks Six Pounds and Twenty Five Pence
Risotto of Queenie Scallops Five Pounds and Seventy Five Pence
Warm Salad of Langoustines, finished with Samphire Six Pounds and Ninety Five Pence
Ballotine of Salmon with Herb Crème Fraiche Five Pounds and Ninety Five Pence
Pan Fried Calves Liver served on a bed of Cous Cous with a Raspberry Vinaigrette Five Pounds and Ninety Five Pence
Carpachio of Beef served with a Horseradish Cream Five Pounds and Twenty Five Pence
Parmesan Tartlet of Wild Mushroom Fricassee Four Pounds and Ninety Five Pence
Roasted Figs with Blengdale Cheese Five Pounds and Forty Five Pence
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Brackenrigg Inn |
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“Had evening meals—extremely glad we did!” “Brackenrigg will be my first choice in future” |
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