Six course Tasting Menu
Roast Butternut Soup with croutons, gruyere, spring onion and garlic oil .
Piccolo tomato consomme with local crab, marinated, tomatoes and brioche croutons .
Roast Scallops, chestnut veloutte, maple syrup, apple, pancetta and watercress .
Pork three ways, pork loin, pork belly, pork cheek, and cabbage bonbon,
caramelised apple jus .
Poached halibut on a bed of stewed leeks, soya cured quails egg
and light harissa mayo.
Roast breast of local pheasant, parsnip puree braised, brussels sprouts,
pickled blackberries, red wine and redcurrent jus
Trio of sweets, passion fruit cheesecake, pear belle hallina and sticky toffee pudding .
Whisky Themed Menu
Balvenie Smoked Salmon Pots
Whisky-glazed pork belly
Moray lamb chops with an Aberlour whisky sauce
Local Pan Fried Venison (from Glenlivet Estate )
with lakza potatoes and a Balvenie jus
Dalwhinnie laced Mustard and honey glazed chicken
Dark Chocolate and Cherry Fondant
with Crème Fresh
Chefs own Crème Brulee
Seafood Themed Dinner
Roasted halibut with buttered leeks and langoustine bisque sauce
Passion fruit creme with elderflower strawberries
Your Host Ian is an enthusiastic Amateur who has trained under 2 Michelin star Chefs. he prides himself in using locally sourced produce in the delicious home cooked meals at Castleview . (Note: see our provenance statement.)