Cauliflower velouté with Strathdon Blue cheese ravioli
Risotto of organic spelt from Eden Valley, roasted winter vegetables
Seared hand dived Orkney scallop, Salt cod brandade, black olive
Tartare of line caught mackerel from Coldingham bay, forced Yorkshire rhubarb and crispy croutons
Pâté en croûte of roe deer from Stobo Estate pear, prune and port
Lasagne of Scottish fish and shellfish served with langoustine bisque (£6 supplement)
Roasted fillet of North Sea cod Black eyed beans, lemon butter sauce
Seared tail of North Sea monkfish with bacon, endive and Isle of Mull cheddar
Saddle of venison from Stobo Estate parsnip, quince, juniper
Roasted saddle of Inverurie lamb with artichoke and basil gnocchi
St Brides farm duck, celeriac, orange
Lemon meringue pie forced Yorkshire rhubarb
Spiced soufflé, dried fruits brown butter ice cream
Sea buckthorn cheesecake and mille feuille
Cardamom and chocolate éclair vanilla cream
French and British cheese served from the trolley (cheese selection as a fourth course £15.00 supplement)
A La Carte Three Courses at £75
A La Carte Vegetarian Three Courses £75
Gift vouchers are now available.
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