The Menu

£31.50 for two courses and £39.00 for three courses
 

Starters

Homemade Soup of the Day

Smoked Duck and Glazed Fig Salad
Sliced smoked Duck breast tossed with rocket leaves, Honey-glazed Figs, Blue Cheese and Hazelnuts. Finished with a Drizzle of Balsamic and Wholegrain Mustard Dressing

Courgette and Ricotta Rolls
with Red Pepper Coulis and Basil Oil

Prawn And Asparagus Salad
Fresh North Sea Prawns with a Cucumber and Asparagus Salad. Served with a Dijon and Sour Cream with a touch of Anchovy Oil to finish

Ham Hock Terrine with Pear and Apple Chutney
Freshly prepared terrine of tender Ham, Onion, baby Gherkins and Peppercorn, served with seasonal Salad and homemade Pear and Apple Chutney

Pan Fried Scallops with Crispy Pancetta (£3.00 Supplement)
Fresh Scallops pan fried and Served with Crispy Pancetta , Set on a Lentil Puree and a Cider Reduction

Main Courses

Quenelles of Salmon with Seafood Chowder
Quenelles of Fresh Local Salmon poached in White Wine and set on a Creamy Leek and Sea-food Chowder

Glen Muick Venison Savoy Cabbage and Vanilla
Roasted fillet of Venison served with sautéed Savoy Cabbage and Pine Nuts and set on a Red Wine and Vanilla reduction

Rack of Local Deeside Lamb
Served with Barley Risotto and a Wild Cherry, Bramble and Red Wine Jus

Chicken With Black Pudding and Apple
Baked Chicken Breast stuffed Stornoway Black Pudding, garnished with caramelised Apples and topped with a Smokey Bacon and Cream Cheese Sauce

Roasted Pork Tenderloin with Dijon Marsala sauce and served
with Tarragon Creamed Potatoes

Pheasant, Root Vegetables and Thyme
Pan fried Pheasant Breast Served with a rich Red Wine and Thyme sauce and roasted sea-sonal root vegetables

Finest Aberdeenshire Aged Fillet of Beef
Generously coated with a Gratin of Wild Mushrooms and Brandy
And finished with Double Cream (£5.00 Supplement)

Side Dishes and Steak Sauces £3.50 supplement

Desserts

French Apple Frangipane Tart Drizzled with Pear Sauce
and Ice Cream

Rich Sticky Belgian Chocolate Pot
Served with Sweet Almond Biscuits

Sticky Toffee Pudding served with Toffee Sauce and Ice Cream
Iced Soufflé with Earl Grey Syrup and Fresh Scottish Strawberries

Glen Lui Positano Trifle with Greek Yogurt, Cream, Fresh Fruit and Meringue

Cup of Cappuccino Ice Cream
Drizzled with Tia Maria and served with Shortbread

Scottish Cheeseboard with Oatcakes and Grapes (£3 supplement)

If you suffer from any food allergies please let your waiter know.

Coffee and Petit Fours £3.50

Dessert Wines, Liqueurs and Ports available by the glass

The Glen Lui Hotel

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