Ravioli of herbs from Chef Jack’s garden served with a fresh tomato sauce
Risotto of organic spelt from Eden Valley with sautéed North Sea squid
Seared hand-dived Orkney scallop with Jerusalem artichoke and bacon
Tartare of venison from Stobo Estate with mustard
Warm ballotine of Muggleswick Moor grouse served in its own consommé with pickled vegetables
Lasagne of Scottish fish and shellfish with langoustine bisque (£6 supplement)
Roasted fillet of North Sea cod served with a light curry sauce ‘Castle Terrace’ style
Pan fried monkfish tail and jaw served with confit Brussel sprouts and pumpkin
Red legged partridge from Glenalmond Estate served with braised red cabbage, celeriac and lemon confit (Additional seared foie gras £7 supplement)
A selection of Ayrshire pork with apple
Beef brisket, ox tongue and sweetbreads served with roasted salsify and spinach
Warm ‘Granny Smith’ apple pie with a cinnamon ice cream
Ruby grapefruit and clementine tart served with crème fraiche and juniper tuile
Spiced festive soufflé with dried fruits and marzipan ice cream
Cardamom and chocolate éclair with a 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 £70
A La Carte Vegetarian Three Courses £70
Gift vouchers are now available.
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