Pea velouté Strathdon Blue cheese ravioli
Risotto of organic spelt from Eden Valley Perthshire girolles and broad beans
Seared hand-dived Orkney scallop black eyed beans, lemon butter and seaweed
Tartare of line caught mackerel from Coldingham bay gooseberries from Chef Jack’s garden
St Brides Farm chicken ballotine duck liver and aubergine
Lasagne of Scottish fish and shellfish langoustine bisque (£6 supplement)
Roasted fillet of North Sea cod ratatouille ‘Castle Terrace’ style
Seared tail of North Sea monkfish peas and bacon
Roe deer from Stobo Estate celery, celeriac, apple and caramelised walnuts
Roasted saddle of Inverurie lamb sweet pepper marmalade and black olive
A selection of Scottish beef carrot, parmesan and chorizo
First of the season Borders grouse sautéed Perthshire girolles, bread sauce and watercress (£7 supplement)
Baked Alaska with Blacketyside Farm strawberries
Banana soufflé caramel ice cream
Apple cheesecake tarte tatin and sesame tuile
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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