The Menus

The Majestic Line Restaurant offers set menus for group bookings, and these can be adapted for special dietary requirements.  See below for our choice of set menus; these can be varied to suit, please get in touch to discuss your particular requirements. All menus are £39.50 per person which includes glass of bubbly on arrival, canapes, 3 course meal, cheese, sweets and coffee.

Menu 1

Home-made crab cakes with spiced celeriac coleslaw, small salad and chilli and lime dipping sauce
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Pan-fried breast of pheasant with smoked bacon mash, citrus glazed vegetables and white grape gravy
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Chocolate and raspberry meringue roulade with Chantilly cream

Menu 2

Chefs own recipe chicken liver pate with whisky and thyme, warm crusty toast, salad garnish and red onion jam
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Salmon, scallop, monkfish and prawn casserole with chunky vegetables, potato purée and our own cheddar cheese bread
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Puff pastry and nutmeg custard tart with seasonal fruit compote

Menu 3

Peat smoked haddock rarebit with soft poached egg and warm pea and potato salad
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|Roast pork loin and slow cooked pork belly with crackling, herb roast potatoes, creamed cabbage and pickled walnut gravy
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Apple and cinnamon pie with cream or ice-cream

Menu 4

Pheasant and herb meatballs with tomato and herb sauce and barley and perry risotto
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Pan-fried fillets of trout with capers,prawns and lemon, butter sauce, seasonal vegetables and olive crushed potatoes
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Pear poached in red wine and cinnamon wit puff pastry leaves, chocolate sauce and vanilla ice-cream

menu 5

Seared delice of smoked salmon with cherry tomato and basil essence, pesto and Parmesan toast
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Collops of local venison, red cabbage confit, red pepper mash, game gravy and onion crisps
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Steamed marmalade pudding with Drambuie custard

Menu 6

Pressed terrine of slow cooked Benderloch pork cheek with pickled and curried vegetables
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Marinated local salmon, sweet vegetable caponata, steamed potatoes and oyster and honey sauce
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White chocolate and raspberry cheesecake with vanilla cream

Menu 7

Home-made salmon and crab spring rolls with saffron rice salad and chilli and vanilla sauce
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Roast 28 day hung Argyll beef served with traditional accompaniments of roast potatoes, buttered vegetables and pan gravy
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The best sticky toffee pudding with butterscotch sauce and puff candy ice-cream

Menu 8

Rillettes of duck with orange and celery root remoulade, frissee endive salad
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Seared hand-dived king scallops with pancetta mash, fennel and pea casserole and white garlic butter sauce
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Vanilla pannacotta with caramel soaked citrus fruit