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The Scotch Whisky Experience

Musée, Bar à whisky et Magasin de spiritueux

Edinburgh Castle, Édimbourg

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Dinner 6

Dinner

Starters‏

Wood Pigeon Breast

With smoky bacon and figs

Prawn and Monkfish Terrine

With salmon caviar

Smoked Venison

With crab apple jelly

Home Oak Smoked Salmon

Soaked in‏ highland whisky with sour cream and dill dressing

Main Courses

Wild Scottish Salmon

Cooked with pearl barley, seaweed and Islay malt

Fillet of Buccleuch Beef

Rich dark wild mushroom and truffle sauce

Saddle of Balmoral Venison

Treacle and Speyside malt

Guinea Fowl Breast

With an elderflower and mushroom sauce

Desserts‏

Dark Chocolate Mousse

With white chocolate sauce

Sticky Treacle Pudding

Apple Crumble

With whisky custard

Fresh Ground Coffee And Petit Fours

Finger Buffet

Selection of sandwiches on freshly baked crusty bread

Selection Of Quiche Tarts

Selection Of Puff Pastries

Spinach And Leek Fritters

Haggis Or Vegetarian Haggis Filos

With spicy plum sauce

Wild Mushroom And Redcurrant Jelly Tarts

Honey Glazed Chicken On A Stick

Treacle Glazed Sausages

Egg And Chive Mayonnaise

Cheese And Chutney

Bacon And Thyme

Salmon And Prawn

Salmon With Lemon And Pepper

Prawns Wrapped In Bacon

With lemon dip

Roasted Vegetables On A Stick

Fresh Asparagus Wrapped In Smoked Venison

Scottish Cheese

With a selection of oatcakes and biscuits with spicy tomato chutney

Gammon And Mustard

Courgette And Red Onion

Leek And Blue Cheese

Wild Mushroom And Thyme

Red Onion And Goats Cheese

Canapes‏

Mini Tartlets

Blue cheese, wild mushroom, bacon and tomato

Potato Bread

With whisky cream cheese, smoked salmon and salmon caviar

Soda Bread

With either smoked trout pate or chick pea pate

Toasted Garlic and Tomato Bread

Topped with melted pentland brie

Celery Biscuit With Ham and Cheese Pate

Mushroom

Courgette and lavender jelly puff pastry whole peeled prawns wrapped in spring onion omelette

Roasted Cherry Tomato Tartlet

Cocktail Oatcakes

Cream cheese and smoked venison and cream cheese, herbs and plum chutney

Buckwheat Pancakes

With mackerel pate

Rolled Smoked Salmon Mousse

Quails’ Eggs

With maple-cured bacon served on toasted egg bread

Rye Bread

With smoked arran cheese topped with spicy tomato chutney

Haggis and Vegetarian Haggis

Filo pastries with spicy yoghurt dip

Spicy Basil Crouton

With red onion marmalade

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The Scotch Whisky Experience

Dinner

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