SAMPLE MENU 2008

Here you can find details of a few dishes from our 2008 seasonal menu. Pictures of the completed dishes have been added where possible.

Starters

Prawn fritters with a curried orange dip & fresh green leaves

Succulent prawn tails in a crispy batter, served with a mildly curried orange dip and fresh salad leaves.

Rainbow Salad (V)

aesthetically pleasing salad of different coloured vegetables and fruits, arranged by colour, surrounding a helping of homemade tomato and peanut dip.

Homemade Soup of the Day served with a homemade mini bread loaf

A bowl of our freshly made soup, a different flavour every day, served with one of our unique homemade mini bread loaves. (soup shown is French Onion garnished with a swirl of cream) We will always have a vegetarian soup available, this may mean that on certain days we have more than one soup on the menu.

Vegetable Terrine served with Traditional oatcakes and fresh salad leaves. (V)

Our vegetable terrine is a layered vegetarian pâté made with 3 different roast vegetables. The terrine is served with traditional oatcakes and fresh salad leaves.

Main Courses

JJ's Bistro Open Chicken Pie

Succulent pieces of herb poached chicken, with smoked bacon lardons, onions & mushrooms in a vermouth cream sauce topped with a puff pastry lid. Served with potatoes and vegetables.

Rainbow Trout served En-Papillote

A whole rainbow trout, stuffed with herbs and sat on a bed of mint, steamed and served in a greaseproof parcel with potatoes and vegetables.

Three Bean Chilli (V)

Mildly spiced chilli of 3 different beans, served with rice and topped with a quenelle of crème fraiche. served with side salad.

Mille Feuille of Smoked Haddock and Prawns

A layered stack of thin strips of smoked haddock and fresh prawns, all sat on a bed of mashed potato, supporting a whole Dunvegan langoustine. surrounded by a pesto sauce.

Wild Mushroom Risotto (V)

A full flavoured mixture of Tarragon, Parsley and Arborio rice, combined with the nutty flavour of wild mushrooms and topped with toasted pine kernels.

Salad of locally caught Prawns and Scallops

Main meal salad of pan fried scallops paired with freshly caught local prawns drizzled with limejuice. Served on fresh green leaves with a Garlic mayonnaise dip.

Fusilli & Tomato Salad (V)

warm salad of freshly cooked Fusilli pasta spirals topped with slices of tomato.

Desserts

Clootie Dumpling

Traditional Scottish steamed suet pudding rich with fruit and served with your choice of cream or custard

Apple, Cinnamon & Sultana Pie

Deep filled "chimney pot" pie of stewed apple, sultana and cinnamon. served to your table hot with your choice of cream, custard or Vanilla ice cream.

Chocolate Orange Meltdown Cake

A moist marbled chocolate and orange sponge topped with an extremely thick layer of chocolate sauce. The sponge is served to your table warm so that the sauce melts over the cake. Warning: Serious Chocoholics only!

Individual White Chocolate and Talisker Whisky Bread & Butter Pudding

Chef's own version of a traditional dessert. Bread & Butter pudding laced with Talisker whisky from the local Distillery and White chocolate.

Baileys & Espresso Ice Cream

For the serious coffee lover!  Scoops of intense Espresso ice cream covered with a generous measure of Baileys Irish Cream.

Banana Split

Traditional favourite: A whole banana, halved, surrounding 2 scoops of Vanilla ice cream and a scoop of Mango sorbet. All surrounded by whipped cream and topped with chocolate sauce and crushed walnuts.