Sample Menus

022
XFBX8103
018

Breakfast

Blueberry muffins, Buttermilk white cheddar scones

Fresh seasonal fruit platter

Cold-cured salmon with fresh dill

Eggs of the day served with herb roasted tomatoes:

  • Eggs Benedict
  • Scrambled eggs with sausage
  • French toast made with brioche
  • Quiche with thyme, carmalized onions, Woolwich goat cheese

Honey yogurt granola parfait made with Crieff Hills honey

Overnight steel-cut oats with almond milk, chia seeds, seasonal berries

Fruit smoothies made from a selection of pureed fruit

Lunch

Selection of charcuterie and traditional local cheeses

Featured daily soup:

  • Garden vegetable with lentils
  • Roasted tomato with basil
  • Leek and potato

Vine-ripened caprese salad with bocconcini, basil pesto

Kale and watermelon radish salad with shallot viniagrette

Mixed greens with house viniagrette

Lemon fruit squares

Fresh Seasonal Fruit Platter with Crieff Hills honey

Dinner

Entrée of the day:

  • Braised beef pot roast with red wine, mushroom jus
  • Slow cooked short rib in aromatics
  • Pan roasted chicken supreme with chicken veloute
  • Baked filet of salmon with herbed compound butter

Lyonnaise fingerling potatoes

Local seasonal vegetables

Creme brulee

Pate a choux (eclairs)