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Starters
Sweet Orkney Herrings & Prawns Marie-rose
(Prawns
masked in spicy mayonnaise with sweet pickled herring fillets)
Mushrooms &Wild
Herbs in a Filo Pastry Basket
(Sautéed in garlic & herbs, in
a cream & wine sauce served in a basket)
Portpatrick’s Own Scottish
Smoked Salmon
(Served with capers in a fresh lime sauce watercress & lemon
tail)
From River & Sea Our Selected Fish Dishes
Fillet of Fresh Cod & Deluxe Prawns “Breval”
(Fillet
steamed in wine, in a mushroom, fresh tomato & cream sauce)
Delice
of Scottish Salmon “Nicole”
(Fillet of salmon in a pink peppercorn,
leek & spinach sauce)
Pan Fried Whole Fresh Seabass “Charlotte”
(Cooked in fresh herb butter & graced with prawns & mushrooms)
Fresh West Coast Langustines & Mussels
(Whole prawns & mussels
in a garlic & dill sauce salad & crusty bread)
Shellfish Dishes & Specialites
Locally Caught Crown
Lobster “Thermidor”
(Prepared in brandy, cream & cheese then
grilled until golden)
Seafarers Grand House “Seafood Special”
(For
two people)
(Cold dishes -smoked salmon, sweet pickled herring, anchovies,
prawns)
(Hot dishes-, lobster, crab claws, mussels, langustines)
Meats & Poultry Entrees
Medallions of Venison “Prince
William”
(Pan-fried fillet of venison in a rich port
wine & redcurrant
game jus)
Rack of Galloway Lamb “Lincolnshire Style”
(roasted
preferably pink set on a crouton on a mango & mint glace with
minted pear)
Supreme of Corn Fed Chicken “Rabbie Burns”
(Stuffed
with haggis & crumbed & fried
served on a whisky red onion marmalade sauce)
Sauté of Beef Stroganoff
with a Timble of Rice
(Strips of beef in a rich mushroom, paprika & mustard
sauce flamed in brandy & finished in cream)
Speciality Grills & Steaks
Crown Surf on the Turf
(prime 10oz fillet steak complemented with half lobster thermidor)
Dressed Salad Selection
Salad Leaves with Fruit &Compound
Salads & Pickles
Honey Baked Gammon & Pineapple
Roast Topside of Beef & Horseradish
Roast Breast of Chicken & Sweetcorn
Fresh
Half Portpatrick Lobster & Mayonnaise
Vegetarian Selection
Herb Pancake filled with “Ménage
of Vegetables”
(Pancakes filled with vegetables in a rich cream
sauce & glaced)
Trio of Stuffed Pasta “Neopolitaine”
(Tortellini, ravioli & gnocchi
in a rich tomato & wine sauce flavoured with local herbs)
Starter Menu
Crown Hotels Special Seafood Chowder
(Market
fresh seafood in a tomato, wine & vegetable soup)
Fresh Orkney
Mussels “Marinere”
(steamed in wine & garlic in a parsley cream
or tomato & herb sauce)
Fresh Local Crab Claws in a Dill Cream
Sauce
(White crab, fresh dill & wine flavoured with wild garlic & lemon)
West Coast Scallops Wrapped in Smoked Bacon
(Seared
scallops grilled in garlic, lemon & dill butter)
Fish Dishes
Deep Fried Fillet
Of Cod in Natural Crumbs
(Crisply fried served with tartare sauce
chips & salad)
Skippers Choice Seafood Pancake“Au Gratin”
(Selected
fish & shellfish in a rich wine & cream sauce)
Our Chefs
Own Choice Hot “ Seafood Platter” (Half lobster
thermidor, mussels marinere& crab claws side salad & crusty
bread)
Meats & Poultry
Traditional Scottish Haggis, Neeps & Tatties
(Served with a whisky & onion
gravy)
Thai Style Chicken Sizzler Platter
(Stir-fried marinated
strips of chicken & oriental vegetables in a peanut cream sauce
served with rice on a sizzling platter)
Mexican Chilli Beef Fajita & Spicy
Avocado Dip
(Glazed with a cheese sauce served with a chopped seasonal
salad)
Speciality Grills & Steaks
Buccleuch Scotch Sirloin of
Beef Garni 10oz
Buccleuch Scotch Rib-Eye of Beef 10oz
Buccleuch Scotch
Rump of Beef 14oz
(All cooked to your preference, with tomato,
onion & onion
rings)
Steaks can be served with the following sauces £2.00
per portion.
Whisky & Mushroom Flamed & finished with Cream Fresh
Tomato & Tarragon,
Mushrooms & Red Wine in a Gravy Jus
Black Pepper & Brandy
finished with wholegrain mustard & cream
Warm Griddled Panini
Grilled Ripe Brie & Cranberry with Fresh Basil
(Served with coleslaw,
side salad & tortilla chips)
Spiced Cajun Chicken & Mozzarella
Melt
(Served with coleslaw, side salad & tortilla
chips)
SUNDAY
SPECIAL MENU (served all day)
Starter
Chefs Soup of the Day
(Served
piping hot with a warm roll)
Chefs Pate Maison
(Served with Cumberland
sauce & warm toast)
Main Course
Freshly Roast Sirloin of Buccleuch
Beef
(Served with Yorkshire pudding, fresh vegetables
roast & boiled
potatoes & rich roast gravy)
Desserts
Hot Apple Pie & Custard
Vanilla Ice Cream in a Brandy Snap Basket
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