A little taster of a sample menu!
Sunday:
Canapés: mixed pepper pastry sticks, onion marmalade and blue cheese crostini, guacamole dip
Main: Salmon en croute with watercress sauce, sweet potato and green vegetables.
Dessert: Chilli and Chocolate torte with strawberries and whipped cream
Monday
Cake: Super fudge chocolate brownies
Starter: Langoustines with homemade mayo and peppery salad
Main: Roast beef rib with juniper berry jus, Potato daupinious, broccoli and cauliflower florets
Dessert: Crème brule with vanilla shortbread
Tuesday
Cake: Banana bread with walnut topping
Starter: Peppers stuffed with a warm cous-cous salad (of pine nuts, coriander, spring onions and feta cheese)
Main: Loin of pork with a haggis stuffing, served with mashed potatoes, roasted
carrots and parsnips with Cumberland sauce.
Dessert: Chocolate mousse with biscotti and raspberries
Thursday
Cake: lemon drizzle
Canapes: coriander and chilli prawn skewers, boiled quails eggs with a celery salt dip
Main: slow cooked mutton moussaka with Italian salad and garlic bread
Dessert: Apple and blackcurrant crumble with whisky syrup and oat topping
Friday:
Cake: Fruit cake
Canapés: Grilled goats cheese crostini, smoked salmon blinis
Starter: mini wild mushroom risotto with poached egg
Main: Sea bass in an Italian red wine and tomato sauce with salad and polenta
Dessert: Frangipane tart with seasonal fruit or chocolate (or both!)
Saturday:
Cake: Ecclefechan tart
Starter: Scallops Mornay
Main; Chicken stuffed with petit Suisse, herbs and garlic and wrapped in smoked bacon with puréed sweet potatoes, green beans and bread sauce.
Dessert: Sticky toffee pudding with hot toffee sauce and vanilla ice cream
Letters From A Lodge Cook 