Bookings MUSTbe made in advance for this evening The mitchells "CULINARY HIGHLIGHT OF THE YEAR" filled mostly by repeat customers and that's simply the best compliment any restaurant team wants!
After nibbling on your complimentary canapés browse the menu and good luck with deciding from the chefs superb offerings.
Seared scallop with crab & dill arancini, beef tomato, red onion, rocket with garlic aioli & basil olive oil
(home smoked duck breast with duck & cashew rillettes, sweet n’ sour pickled pepper, orange & pink grapefruit salad with raspberry dressing)
jelly N ice cream ? surely not!
(mitchells own sorbet with stem ginger & pink gin pipette)
(char grilled prime beef fillet, truffle shredded slow cooked beef shin ragout, caramelised red onion, celeriac puree, honey roast carrots & madeira jus)
(pan roasted loin of venison rolled in Dijon mustard & herbs ,served on creamed savoy cabbage & smoked bacon, cranberry relish & vintage port wine rich jus)
(rendezvous of grilled langoustine, charred salmon & king scallop with king prawn beignet fritter. Buttered zucchini, tomato confit & light champagne cream)
(loin of lamb wellington style with crepe, parma ham & wild mushroom duxelle cased in puff pastry with honey roast parsnips redcurrant jus & mushroom foam)
Sweet or savoury? decisions decisions..
key lime tartlet, chocolate sphere filled with salted caramel mousse, dulce leche & hazelnut praline, strawberry & basil granita in brandy snap basket with balsamic strawberry compote.
Selection of fine Scottish cheese, grapes, celery, quince & Peters Yard biscuits
home made petit four chocolates to accompany your coffee of choice.
Time to pre order your desired "toast the bells drink" As per normal the lads lead out in the cold to first foot. The customary hot libation on tap! Time to pre order your desired toast the bells drink