The Drimsynie Restaurant

MAIN COURSES

HERB CRUSTED RACK OF LAMB

Served with Clapshot and Red Wine Jus

POACHED FILLET OF SALMON

Served in a Saffron Broth with Buttered Leeks and New Potatoes

CHAR-GRILLED VENISON STEAK

Served with Confit Vegetables and a Port and Redcurrant Sauce

BREAST OF CHICKEN

Served with Bubble and Squeak, Sautéed Wild Mushrooms

and Brandy Cream Sauce

FILLET OF PORK

Coated with Cajun Spices served with a Mango Salsa and Braised Rice

PRIME SCOTTISH STEAKS

8oz Fillet Supplement £5.00

10oz Sirloin Supplement £3.00

Served with a choice of sauces

Peppercorn

Diane

Garlic Butter

Bernaise

Red Wine

SELECTION OF DESSERTS