SAMPLE WESTWARD DINNER MENU

Pan Fried Mackerel, Ravioli of Loch Etive Mussels, Chive Velouté

Roasted Sea Scallops, Braised Belly Pork, White Bean Puree & Wild Mushrooms

Pithivier of Free Range Chicken & Wood Pigeon, Winter Truffles & Salsify

Risotto of Shetland Crab, Roasted Shellfish Sauce & a Salad of Fennel & Chervil

Cauliflower Velouté & Sautéed Cockles

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Whole Loch Crinan Jumbo Prawns
Landed at 15.30 Today!

Pan Fried West Coast Cod
Braised Shallots, Asparagus, Chevre Dauphenoise & a Baby Spinach Velouté

Roasted Saddle of Argyll Venison, Slow Cooked Haunch
Savoy Cabbage & Confit Potatoes

Roasted Fillet of Aberdeen Angus Beef
Braised Shin, Celeriac Puree, Chestnut Mushrooms

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Millefeuille of English Rhubarb & Almonds, Creme Chantilly

Hot Chocolate Fondant Poached Mandarins & Vanilla Ice Cream

Parfait of Vanilla, Slow Roasted Figs & Plums & Raspberry Ice Cream

Selection of Scottish Cheeses with Hand Crafted Oatcakes & Quince

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After Dinner Coffee served in the Lounge with Hand Made Chocolates

This was our menu for Wednesday 24th March 2004.

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Children are very welcome at The Crinan Hotel, but guests are respectfully advised that due to Licensing Court Restrictions, children under the age of 14 are not permitted in this bar after 8.00 p.m.