Ackergill Tower Sample Winter Menu

Kevin says: "Winter has one of the fundamental changes to the menu. Out go all the lovely light summer vegetables, olive oils and dressings and in come all the deeper earthier flavours of root vegetables and deeper flavours of game.

Cream takes the place of olive oil as sauces are slightly heavier than in the summer to reflect on the colder weather. Also longer cooking techniques are used to intensify the flavour of some dishes.

The menu pays particular attention to Roe deer, game birds, John Dory, root vegetables and shellfish."

Starters

Marinated Orkney Salmon and Sinclair Bay Crab
Served with: Lemon Dressing and Herbs 

Corn-fed Chicken and Sinclair Bay Lobster Terrine 
Served with: Pistachio Nuts, Wild Mushrooms 

Carpaccio of Mey Selections Beef 
Served with: White Truffle and Parmesan Herbs  

Roast Hand Dived Sea Scallops 
Served with: Caramelised Walnuts, Salsify and Smoked Hickory Dressing 

Cock a Leekie Soup 
Served with: Pure Brioche 

Mains

Roast Loin of Lairg Roe Deer
Served with: Crushed Celeriac and a Beetroot, Green Peppercorn and Pickled Pear Vinaigrette 

Butter Poached Smoked Scrabster Cod 
Served with: Langoustine Tails, White Beans and Parsnips 

Whole Roast Fillet of Aged Mey Selections Beef
Served with: Braised Ox Cheek, Chervil Root, Dauphiouse Potatoes, Red wine and Shallots 

Grilled Dunnet Bay Sea Bass 
Served with: Cauliflower Florets, Cauliflower Puree and Boufore Cheese Croquette 

Desserts

Date and Vanilla Tart
Served with: Orange and Cardamon Ice Cream 

Ackergill Sweet Garden Carrot Cake 
Served with: Cream Cheese Icing, Candied Walnuts and Cinnamon Ice Cream 

Hot Chocolate Fondant 
Served with: With Briselet, Vanilla Bean Ice Cream and Hot Chocolate Sauce 

Selection of Fine Cheeses
Served with: Grapes, Chutney and Oat Cookies