Seafood Plates Mussels/ Garlic, Tomato or Chilli £4.95 Crab Spring Roll with Pineapple and Chilli Salsa £3.45 Hot Smoked Salmon £4.00 Lobster Tempura £6.95 Seafood Broth with King Prawns and Fresh Thai Spices £3.75 Crispy Fried Salt and Chilli Squid With Oriental Dip £3.75 Mixed Tempura with Jalapeno Tartar Sauce £3.75 Teriyaki Salmon and King Prawn Skewers £3.75 Catalan Fish Stew £3.75 Fried Tiger Prawns with Garlic & Tomatoes £4.25 Grilled Whole Langoustines £5.25
Salads Feta and Black Olive Salad £3.45 Sun-blushed Tomato and Parmesan Salad £3.45 Rocket and Red Onion £3.45 Mixed Spanish Olives £3.45 Stuffed Pimentos with Feta £3.45 Classic Caesar Salad £2.95
Vegetable Plates Summer Vegetable Risotto £3.45 Sautéed Potatoes with Roast Vine Tomatoes and Chorizo £3.45 Tomato and Barlotti Cassoulet Fresh Parmesan £3.45 Crushed Olive Oil Potatoes with Fresh Basil £3.45 Crispy Fried Mascarpone and Herb Polenta £3.45 Stir Fry Courgettes with Panchetta, Garlic and Cherry Tomatoes £3.45 Sautéed Field Mushrooms with Dolcelatti and Herb Bread Crumbs £3.45 Smoked Paprika and Parmesan Fries £3.45 Garlic Brushetta £3.45 Roasted Baby Potatoes with Garlic and Rosemary £3.45
Meat Plates Spiced Meatballs £3.75 Confit Duck Leg £4.00 Cured Meat Plate with Pickles £4.25 Tempura Chicken £4.25 Beef Spring Onion and Szechwan Pepper Stir Fry £4.45 Stornoway Black Pudding Fritters with Pepper Dressing £3.75 Hot and Spicy Chicken Wings £3.00 Char grilled Lamb Cutlets with Garlic and Rosemary Butter £5.75 Tortilla of Chrizo, Potato & onions £3.95
Festive Lunch
Pre Christmas Lunch Menu 2008
£19.95
Warm Oak Smoked Salmon served on a Cucumber and Apple Coleslaw with Lemon Crème Fraiche Spiced Parsnip and Orange Soup with Mango and Coriander Chutney and Toasted Coconut French Style Toast topped with Sliced Vine Tomatoes with Brie de Meaux, Parma Ham and Mustard Dressing Chicken Liver and Brandy Parfait served with a Mixed Bean and Red Onion Salad, Handmade Oatcakes and Chutney Platter of Seasonal Fruits and Winter Berries with Strawberry and Dill Sorbet and Lime Syrup Smoked Arbroath Haddock and Mussel Chowder with Saffron, Potatoes and Leeks Gratin of Garlic Mushrooms with Chorizo Sausage, Spinach and Toasted Pine Nuts topped with Dolcelatti Cheese oo0oo
Traditional Turkey served with a Chestnut and Apricot Stuffing, Creamed Brussel Sprouts and Fresh Cranberries Fillet of Salmon stuffed with a Scallop and Leek Fondue wrapped in Butter Pastry served with Citrus Butter Sauce Pan Fried Sea Bass on Stir Fried Oriental Vegetables with Cashew Nuts, Fresh Chillies and Ginger Dressing Thyme Scented Breast of Chicken served with a Wild Mushroom and Dry Sherry Cream Sauce and Crispy Panchetta Cutlets of Lamb with a Toulouse Sausage and Butterbean Cassoulet served with Dauphinoise Potatoes and Rosemary Jus Escalope of Pork ‘Estragon’ with Swiss Cheese and Parma Ham served with a Pink Peppercorn and Brandy Sauce Provencal Vegetable Risotto with Parmesan Shavings served with Garlic Toast and Seasonal Salad
oo0oo Warm Christmas Pudding served with a Heather Whisky flavoured Toffee Sauce and Marmalade Ice Cream Chocolate and Orange Torte with Hazelnut Ice Cream Vacherin of Fresh Fruits with Raspberry Cream, Chilled Custard and Chocolate Curls Passion Fruit and Lime Cheesecake with Ginger Nut Biscuits and Coconut Ice Cream Vanilla Panna Cotta with Kumquat and Orange Compote and Praline Parfait Platter of Cheese – Stilton, Brie and Cheddar with Biscuits and Grapes
oo0oo Coffee and Mincemeat Pies
Christmas Party Night
Christmas Party Night Menu 2008
Smoked Salmon and Prawns in a Cocktail Sauce served with a Cucumber and Apple Salad and Fresh Lemon Spiced Parsnip and Orange Soup with Mango and Coriander Chutney and Toasted Coconut Chicken Liver and Brandy Parfait served with a Mixed Bean and Red Onion Salad, Handmade Oatcakes and Chutney Platter of Seasonal Fruits and Winter Berries with Strawberry and Dill Sorbet and Lime Syrup Cullen Skink – Traditional Smoked Haddock, Potato and Leek Soup oo0oo Traditional Turkey served with a Chestnut and Apricot Stuffing, Cream Brussel Sprouts and Fresh Cranberries Gigot of Lamb on Provencal Vegetables with Rosemary Chateau Potatoes and Ginger Dressing Fillet of Cajun Salmon on an Apple and Cucumber Coleslaw with Chilli and Ginger Dressing Roast Sirloin of Beef topped with Mushroom Duxelle and served on a Pate Crouton with Madeira Wine Jus (£5.00 supplement) Thyme Scented Breast of Chicken served with a Wild Mushroom and Dry Sherry Cream Sauce and Crispy Pancetta Provencal Vegetable Risotto with Parmesan Shavings served with Garlic Toast and Salad oo0oo Warm Christmas Pudding served with a Heather Whisky flavoured Toffee Sauce and Marmalade Ice Cream Chocolate and Orange Torte with Hazelnut Ice Cream Vacherin of Fresh Fruits with Raspberry Cream, Chilled Custard and Chocolate Curls Passion Fruit and Lime Cheesecake with Ginger Nut Biscuits and Coconut Ice Cream oo0oo Coffee and Mincemeat Pies Prices as per Festive Calander for 2008 to include Disco or Musical Entertainment
Highgrove Coffee Shop Menu
A coffee shop Menu is to be offered in Highgrove House Hotel. With stunning views over Ayrshire the coffee shop menu will compliment the busy restaurant side of the business. More details to follow.
Highgrove Dining
The newly redesigned restaurant, with its own comfortable coffee lounge, is built around an elegant bar and offers an abundance of fresh produce, specialising in local seafood.
A coffee shop Menu is to be offered in Highgrove House Hotel. With stunning views over Ayrshire the coffee shop menu will compliment the busy restaurant side of the business. More details to follow. 
The newly redesigned restaurant, with its own comfortable coffee lounge, is built around an elegant bar and offers an abundance of fresh produce, specialising in local seafood. 
