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                       Festive Dinner Menu

Veloute of Jerusalem Artichoke and Celeriac with duck heart, porcini mushroom dust, toasted pine nuts and parsnip crisps

Whipped Soft Goat’s Curd with salt baked beetroot, golden linseed tuiles, figs, pickled apple and almond dressing

Poached Lightly Smoked Salmon with pickled cucumber, fermented carrot and seaweed salad, pomegranate, buttermilk and yuzu dressing

Terrine of Venison, Duck and Goose wrapped in smoked bacon, with worcesterberry gel and pickled kohlrabi


Duo of Aged Scottish Beef pan seared sirloin pave and slow braised blade, with celeriac puree, roast butternut squash, kale, hebridean blue cheese and a fresh horseradish jus

Roast Partridge Breast with pumpkin puree, apple baked red cabbage, skirlie potatoes, pancetta roast sprouts and bramble jus

Pan Seared Sea Bream with sweet potato, celeriac and cumin cake, tomato confit, shaved fennel and spinach salad, mussel and saffron broth and sea fennel.

Sweet Potato, Celeriac and Cumin Cake with gazpacho dressing, fennel and spinach salad, celeriac puree, roast aubergine tapenade


Iced Christmas Pudding Parfait with sour plum puree, cinnamon meringues and passion fruit

Winter Spiced Panacotta with poached fruits in star anise and wine, bee pollen and honeycomb

Dark Chocolate and Skye Sea Salt Marquise with dulce de leche, cherry puree and fudge ice cream

Selection of Scottish Cheeses with grapes, oatcakes and a spiced apple chutney

3 Courses £48.00     2 Courses £40.00



The Grange Inn Restaurant