Key: V = vegetarian GF = Gluten-free

“My Hogmanay menu combines the best of Perthshire’s local and seasonal produce.

On a night that should be full of treats and surprises, I hope these dishes start your celebrations with a bang. It’s great to be seeing in the new year with you, and I hope you’ll join us again in 2012!”

Neil McLean, Executive Chef

Highland game marbled roulade with toasted walnut bread, homemade redcurrant and nettle chutney

Hot smoked Speyside salmon, traditionally cured with a meltingly soft texture. Perfectly balanced with an aromatic horseradish and beetroot relish (gf)

Wild mushroom and smoked cheddar terrine complimented with pear and apple chutney (v)

Haggis, turnip and onion confit tartlet with peppery rocket and a rich Drambuie cream

Celeriac and shallot soup (v) (gf)

Roast sirloin of Scottish beef with scallion mash, sautéed green beans and a claret and baby onion jus (gf) Our beef comes from Strathdee, Speyside and is hung for 28 days for maximum flavour and tenderness

Oven baked fillet of Speyside salmon in a black eyed pea and leek stew and accompanied by roast sweet potato,

sautéed green beans

Marinated medallion of Ayrshire pork served with a bubble and squeak rosti, sautéed green beans, spiced apple and thyme jus (gf)

Ricotta stuffed gnocchi with a selection of roasted root vegetables and wilted spinach (v)

Cheese selection Morangie Brie (a creamy, soft cheese from Tain in the Scottish Highlands), Dunsyre blue (a mould ripened, handmade

cheese - sister to Lanark Blue) ready to grace your oatcakes with a zingy green tomato chutney

Peach and vanilla crème brulee with shortbread biscuit (v)

Buttered pastry profiterole filled with cranachan mousse, honey anglaise (v)

Classic tiramisu with a crisp, classic hazelnut tuille

Tea, coffee and tablet