Tigh Na Cloich Hotel's Dinner menus

SAMPLE MENU ONE

Lentil, Red Pepper & roasted Cumin Soup
Garnished with Mint Yogurt & crusty Bread

Fresh West Coast Mussels
Steamed with Thai Coriander & Almond Broth

Warm Salad of Pigeon & Black Pudding
Served on Mixed Salad leaves with Blueberry dressing

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Slowly Braised Dunkeld Lamb Shank
Cooked with a Rosemary Honey & Claret Sauce

Crispy Breast of Barbarie Duck
Served with a Spiced Plum & Madeira Glaze 

North Sea Fillet of Cod with a Welsh rarebit crust
Garnished with Chorizo Sausage & Spring Greens

Spinach, Mozzarella & Wild Mushroom Strudel
Served with light Pesto & Sun dried Tomato Sauce

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Drambuie Bread & Butter Pudding 

'Strawberry Meringue Nest'
Fresh Scottish Strawberries served with Cream & Vanilla Ice-cream in home baked Meringue

Light Brandy Snap Basket filled with Berry Yogurt
Garnished with fresh Fruit & Mango Coulis

Freshly ground Coffee, Speciality Teas and Petit Fours

SAMPLE MENU TWO

Tomato, Apple & Sherry Soup
Served with fresh Herb Croutons

Wild Mushroom & Madeira Risotto
Garnished with fresh Asapargus & Thyme

Smoked Haddock, Spring Onion & Coriander Fish cake
Served on dressed Salad leaves with a sweet Chilli Sauce

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Roasted Breast of Perthshire Guinea Fowl
Served with a Brandy, Green Peppercorn and Dijon Mustard sauce 

Grilled Fillet of Sea-Bream & Lemon Spinach
Served with a Smoked Salmon, Caper& Brown Butter Sauce

Seared Rib-Eye Steak
Served with an Edradour malt & roasted Shallot Cream sauce

Lentil & Aubergine Moussaka
Garnished Moroccan spiced Cous Cous & Garlic Bread

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Sticky Toffee Pudding & Butterscotch sauce
Served with vanilla Ice-cream

Plum & Almond Tart
Served with Minted Crème Fraiche

'Crannachan'
(Blairgowrie Raspberries, Heather Honey & Cream Blended with Whisky & Toasted Oatmeal)

Freshly ground Coffee, Speciality Teas and Petit Fours