Sample Restaurant Lunch Menu

Starters

Six fresh Orkney oysters ‘naturelle ‘on crushed ice – £6.95
Smoked chicken and avocado salad with black pepper oil – £5.95
Seafood tagliatelle in a fresh herb and lemon sauce – £6.95
Layered chicken and pork terrine with red onion chutney and melba toast – £4.50
Spiced goats cheese grilled and set on toasted bruschetta – £5.50
Quenelles of curried crabmeat with croutons and seafood dressing – £5.95
Timbale of galia melon with fresh berries and an amaretto sabayon – £4.95
Tortellini ricotta in a garlic and mushroom sauce glazed with parmesan – £4.95
Freshly prepared soup of the day – £3.95

Main Courses

Chefs ‘special’ of the day
Pan fried guinea fowl on a jalapeno creamed potato with tarragon sauce – £10.95
Fillet of monkfish filled with herbs and tomatoes on baby salad leaves drizzled
with sweet pepper oil – £11.95
Grilled escalope of Shetland salmon topped with a prawn and herb
crust served with rice and a dill cream sauce – £10.95
* Medallions of venison cooked in a redcurrant and shallot sauce – £12.95
Avocado, mozzarella, cherry tomato and fresh basil filo tart served with a side
salad and roasted parmentiere potatoes – £7.95
* Escalope of veal finished in a wild mushroom and marsala sauce – £10.95
Seafood salad with Craighaar Thousand Island dressing – £8.95
Selection of cold meat salads – £7.95

Steak Garni
Seasoned and grilled to order served with French Fries
Char-grilled 16oz T-bone steak – £17.95
Char-grilled 8oz fillet steak – £14.95
Char-grilled 9oz sirloin steak – £13.95
* Denotes main course served with a selection of vegetables and potatoes

Desserts

Craighaar sticky toffee pudding with toffee sauce and crème fraiche – £4.25
Chef's choice of ice cream or sorbet in a brandy basket – £4.50
Iced cranachan parfait served with a raspberry coulis – £4.75
Red summer berries drizzled with a lemon and ginger syrup served with vanilla ice cream – £4.50
Scottish and continental cheese plate with biscuits – £4.50

Sample Restaurant A La Carte Dinner Menu

STARTERS

Soup of the Day - £3.95
Smoked Chicken and Asparagus bound in a lemon and cracked pepper mayonnaise - £5.95
Sundried Tomato Salad with Feta Cheese, black olives, pasta, red onion and garlic oil - £5.25
Filo wrapped Tiger Prawns with a sweet chilli and coriander dip - £5.95
Sesame Coated Goat's Cheese on an herb salad with orange and cranberry confit - £5.75
Baked Flat Cap Mushrooms stuffed with tomato, basil and mozzarella crust,
drizzled with a balsamic reduction
Starter - £6.50
Main Course - £10.50

STARTERS (GOURMET)

Fresh Brown Crabs flaked & served in a salad with ginger, baby gem lettuce & lemon confit – £8.50
(our crabs are from Murray McBay and Co of Johnshaven near Montrose, a traditional
firm supplying from the waters off the east coast of Aberdeenshire)

Pan Seared Shetland King Scallops, pan seared & served with smoked salmon
savoy cabbage and an Arran mustard vinaigrette – £7.95
(Our Scallops are caught in the waters off Vidlin on the east coast of mainland Shetland.
Our smoked salmon is from Ugie Salmon Fishing who operate from the oldest salmon fish house
in Scotland at the estuary of the River Ugie near Peterhead, and dating back to 1585
with a traditional approach towards smoking of salmon)

Wild Garlic, Chicken and Leek Broth, served with freshly baked Balmoral bread – £4.95
(Our wild garlic is from the grounds of Castle Fraser in aberdeenshire, set in 350 acres
of beautiful farmland and belonging to the National Trust for Scotland. Our bread is from the
reputable local firm of Chalmers of Bucksburn and is delivered fresh, daily)

Chilled Ogen Melon filled with watermelon and pink grapefruit Granita – £5.95

Salad of Sauteed Duck Livers, sauteed and placed on a salad of toasted pine kernels and orange segments. Finished with a beetroot coulis and a vintage balsamic reduction – £7.50

Highland Game Terrine, Fresh highland game, flavoured with cognac and Juniper berries,
resting on a gooseberry chutney, and served with oatcakes - £6.95
(our Game is from Highland Game Scotland, specialists in Scottish Wild Deer.
Our oatcakes are made by Macleans of Forres, in Morayshire, traditional Scottish bakers,
using local and natural ingredients)

Cullen Skink, a traditional creamy Scottish soup made with potatoes,
smoked Haddock and onion. Served With Rough Oatcakes – £4.95


MAIN COURSES

Scottish Ribeye Steak - £13.95
Prime 8oz Ribeye Steak garni with French Fries

Chicken au Poivre - £10.95
Supreme of chicken au poivre, served with rice pilaff

Moules Mariniere - £10.50
Steamed mussels mariniere style, served with toasted ciabatta

Chargrilled Lamb Chops - £11.95
Chargrilled lamp chops with minted mash and onion gravy

Creamy Sweet Potato Casserole - £10.50
Sweet potato and vegetable casserole scented with fresh herbs,
in a grain mustard cream sauce, served with wild rice


MAIN COURSES (GOURMET)

Pork Fillet wrapped in Bacon and Fresh Sage in a Calvados brandy and lemon thyme sauce,
served with turned apple, fine beans and sauteed potatoes – £13.50
(Our pork is from Rhinds of Elgin, Morayshire, quality wholesale butchers,
from animals born and bred in Morayshire)

Aberdeen Fillet of Beef, cooked to order, and served with a haggis mash,
caramelised onions and a Talisker malt and beef reduction – £18.95
(Forrest Farm, Kintore, Aberdeenshire supply our beef, from cattle born
and bred in the county; the beef is aged 14 to 21 days prior to cutting to endure
full flavour of the finest Scotch Beef)

Honey Roasted Smoked Salmon, an escalope of salmon
resting on linguini pasta, served in a rich creamy saffron and
pink peppercorn sauce, topped with crispy fried leeks - £16.95
(Our salmon are caught in the waters off Vidlin on the east coast of mainland Shetland.
Our smoked salmon is from Ugie Salmon Fishing who operate from the oldest
salmon fish house in Scotland at the estuary of the River Ugie near Peterhead, and
dating back to 1585, with a traditional approach towards smoking of salmon)

Strathdon Blue Cheese Tart, a Cheese tart served with sweet roasted peppers,
rocket leaves, black olive tapenade and roasted pine nuts – £10.50
(The cheese is Strathdon Blue, winner of the British Blue Cheese Awards, made from
pasteurised milk and supplied by Mitchells of Inverurie)

Chicken Breast stuffed with Duck Liver and Orange Parfait
studded with pistachio nuts and forestiere jus, served with chef's fresh
vegetables and potatoes of the day - £11.95
(our chicken is supplied by Mitchells of Letham, Angus)

Rack of Lamb, simply roasted until pink, with a herb lemon crust
accompanied with a parsnip puree, Boulangere potatoes and Rosemary jus - £14.95
(our lamb is from Shetland, which has 3 distinct varieties; this is "Island lamb"; the lambs
are born and reared in Shetland on heather and grassland rich with wild flowers and herbs,
leading a healthy natural lifestyle in a traditional environment)

Main courses are served as described with accompaniments; if you would prefer
additional or alternative accompaniments with your main course, ie selection of vegetables,
side salad, french fried potatoes, buttered new potatoes or savoury rice
please ask your server at the time of ordering

PUDDINGS

We hope that something from our list will tickle your fancy. After dinner, you can enjoy
coffee and fudge in the library and relax with an after dinner drink from our special selection

Raspberry, Blueberry and Blackberry Creme Brulee – £6.50
chilled with a hot caramelised sugar crust,
accompanied with Aberdeen's famous Old Holburn Vanilla Ice Cream

Dark Chocolate, Cinnamon and Apple Strudel – £6.95
Luxury Belgian dark chocolate, cinnamon and apple strudel, with orange sauce anglaise

Rhubarb, Ginger and Kiwi Fruit Cheesecake - £6.50
Locally grown rhubarb, ginger and kiwi fruit cheesecake with apricot compot
and raspberry coulis

Craighaar Sticky Toffee Pudding - £5.75
Made to our tradtional recipe, served with toffee sauce and topped with creme fraiche

Strawberry Vacherin - £5.95
Meringue filled with fresh strawberries, chantilly cream and strawberry coulis

Craighaar Grand Dessert– £8.95
A grand selection of 4 delicacies from the sweets freshly made by the pastry chef,
trust the pastry chef to come up with the ultimate in variety and quality

Chef’s Choice Of Ice Cream – £5.50
Served In A Freshly Made Brandy Basket
Strawberry ~ Holburn Vanilla ~ Caramello ~ Chocolate Vanilla ~
Cappuccino ~ Raspberry Shortcake ~ Cointreau ~ White Chocolate

Selection of Scottish Cheeses – £6.95
Served With Crackers, Celery, Apple & Grapes
Caboc - Scottish blue cheese from Lanarkshire
Dunsyre Blue - Scottish blue cheese from Lanarkshire
Howgate Brie - Artisan farmhouse cheese, originally from Howgate in Edinburgh, is
now produced in Dundee
Strathdon Blue - A luscious blue from the Stones of Thain cheesemakers
Gruth Dhu - Black Crowdie double dream cheese, rolled in peppercorns
Highland Chief Chedder - Homemade Scottish cheese from Inverloch Cheeses, flavoured with single malt whisky

COFFEE

Freshly brewed coffee & fudge - £2.65
Espresso - short strong black coffee - £2.45
Espresso Macchiato - Espresso with a dash of milk - £2.55
Espresso Ristretto - very short espresso - £2.45
Espresso Doppio - Double measure of coffee - £2.65
Americano - Espresso topped with water - £2.45
Cappuccino - Espresso with steamed milk - £2.70
Mochaccino - Cappuccino with Ghirardelli chocolate - £2.80
Cafe Latte - Espresso with steamed milk, topped with froth - £2.70
Latte Caldo - Hot milk - £1.70
Cioccolato Caldo - Hot chocolate - £2.80

LIQUEUR COFFEE

French - Cointreau - £4.95
Caribbean - Dark Rum - £4.95
St Patrick's - Baileys - £4.95
Gaelic - Grouse - £4.95
Irish - Jameson - £4.95
American - Jack Daniels - £4.95
Calypso - Tia Maria - £4.95

TEA

Selection of Twinings Teas, served with fudge - £2.65

Please ask your server for our selection of fruit & herbal infusions, served with fudge