Evening Menu

Starter

Tapenade
with olive & balsamic served with a selection of breads

£6.45
 

Roasted red pepper & tomato soup

£4.10
 

Chicken Liver pate
with redcurrant & orange chutney served with Potarch oatcakes

£6.45
 

Inverawe Smoked Salmon
with baby capers & sliced pickled shallots

£7.20
 

Warmed Goats Cheese
with baby marinated beetroot salad

£6.45

 

 

Main Course

Fillet of Venison Pan
seared fillet of venison served with a red wine jus, celeriac & potato mash with seasonal vegetables.

£19.95
 

Pan seared Halibut
wrapped in parma ham with sauté new potatoes & sliced fennel served with Potarch pesto & hollandaise sauce

£16.95
 

Ribeye Steak Garni
Davidsons finest hand selected, mature ribeye steak, served with seasonal vegetables & rustic fries

£22.50
 

Chicken Supreme
Chicken supreme served with wild mushroom risotto

£16.00

 

Haddock & Chips
Haddock (battered or breaded) served with rustic chips & mushy peas £10.90
 

Roasted Vegetable Moussaka
Aubergines, chickpeas, mushrooms and tomatoes baked with a crispy cheese topping

£12.90
 

 

Dessert

Sticky toffee pudding
erved with cream or ice-cream

£5.90
 

Baked Vanilla Cheesecake & rhubarb compote

£5.90
 

Chocolate Caramel Pot

£5.90
 

Apricot Melba

£5.90
 

Potarch Cheese Board
A selection of our speciality cheeses, served with oatcakes & chutney

£7.00

 

 

Food Allergies and Intolerances

Please notify our staff members if you have any food allergies or intolerances before ordering any food or drink and our culinary team and bar staff will make every effort to meet your individual dietary requirements.

 

Thank You!

 

Contact Ballogie Estate

For further information call our Estate Office on 013398 86497 or send an e-mail to info@ballogie-estate.co.uk