Pinehurst Lodge Hotel 2017 Festive Menu

Pre Christmas Menu

STARTERS

  • CULLEN SKINK
    Served with malt wheat bread roll
  • PRAWN COCKTAIL
    Prawns bound in marie rose sauce, set on salad and garnished with cucumber, cherry tomato and ciabatta
  • MAPLE & SESAME CHICKEN
    Chicken fillets in a light sesame batter, dipped in maple syrup, then drizzled with soy sauce
  • BAKED MUSHROOMS
    Mushrooms stuffed with garlic cream cheese, topped with breadcrumbs and baked on ciabatta

MAIN COURSES

  • ROAST TURKEY
    Slices of roast turkey crown set on oatmeal skirlie, smothered in gravy and served with roast potato, boiled potatoes, kilted sausages and fresh vegetables
  • ROAST BEEF
    Slices of roast silverside set on oatmeal skirlie, smothered in gravy and served with roast potato, boiled potatoes, kilted sausages, fresh vegetables and a Yorkshire pudding
  • PORK BELLY
    Slices of pork belly served with black pudding mash, seasonal vegetables and a sticky apple and cranberry sauce
  • SMOKED HADDOCK MORNAY
    Steamed smoked haddock smothered in a white wine sauce, topped with cheddar and a poached egg, served with roast potato and seasonal vegetables
  • NUT ROAST
    Slice of nut roast set on oatmeal skirlie, smothered in gravy and served with roast potato, boiled potato and seasonal vegetables

DESSERTS

  • CHRISTMAS PUDDING
    Traditional favourite of dried fruit and rum sponge, served with brandy sauce
  • YULE LOG
    Double chocolate sponge with chocolate fudge filling, coated in chocolate fudge icing and sweet dusting
  • GOLD BAR
    Shortcake biscuit base topped with chocolate, custard mousse, malted balls, honeycomb, dark chocolate shavings and gold spray
  • RASPBERRY & LEMON POSSET
    Tangy lemon posset on a ginger crumb base, topped with raspberries

Two Courses £20 | Three Courses £25

Lunch & Evening from 4th - 24th December 2017

Download Pre Christmas Booking Form

Hogmanay Menu

STARTERS

  • CULLEN SKINK SOUP
    Served with malt wheat bread roll
  • MAPLE & SESAME CHICKEN
    Chicken fillets in a light sesame batter, dipped in maple syrup, then drizzled with soy sauce
  • HAGGIS DUMPLINGS
    Traditional Scottish haggis in a panko breadcrumb, served on a bed of salad,
    drizzled with wholegrain whisky sauce
  • BRUSCHETTA
    Toasted garlic ciabatta bread topped with a marinated mix of diced tomato, red onion
    and coriander leaves then finished with rocket, drizzled with sweet balsamic syrup
  • LEMON SOLE GOUJONS
    Lemon sole fillets in a light breadcrumb, served with salad leaves and tartare sauce

MAIN COURSES

  • SKIRLIE STUFFED CHICKEN
    A chicken breast filled with oatmeal skirlie, wrapped in bacon and smothered in wholegrain whisky sauce, served with fresh vegetables and potatoes or French fries
  • PEARLS OF THE SEA
    Smoked haddock, haddock and prawns in a creamy white wine sauce, set on a vol-au-vent and served with fresh vegetables and potatoes or French fries
  • HICKORY BURGER
    Local 8oz Angus burger smothered in our special hickory barbecue sauce, topped with crispy smoked bacon and melted cheese, served with salad and French fries
  • PASTA ARRABIATA
    Penne pasta in a spicy tomato, chilli and garlic sauce, with garlic ciabatta
  • TERIYAKI SALMON
    A salmon steak marinated in a sticky teriyaki sauce, oven baked and served with wok fried oriental vegetables and noodles
  • CHICKEN KATSU CURRY
    Panko breaded chicken breast with basmati rice, salad and a Japanese katsu curry sauce
  • STEAK PIE
    Diced shoulder steak and carrots in a rich ale gravy, topped with puff pastry and served with fresh vegetables and French fries or potatoes

DESSERTS

  • STICKY PUDDING
    Warm dark sponge with crushed dates, smothered in hot toffee sauce and served with cream or ice cream
  • RASPBERRY & LEMON POSSET
    Tangy lemon posset on a ginger crumb base, topped with raspberries
  • GOLD BAR
    Shortcake biscuit base topped with chocolate, custard mousse, malted balls, honeycomb, dark chocolate shavings and gold spray

Two Courses £20 | Three Courses £25

Tables from 5.00pm - 9.30pm

BOOKING ESSENTIAL - £20 deposit person

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