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Valentine’s Day Menu 2017

Starters

Jerusalem Artichoke Soup With White Truffle Oil & Chives

Griddles Asparagus with a Crisp Soft Poached Egg & Lemon Butter

Herb Crusted Duck Confit on Rich Red wine Lentils

Scottish Smoked Salmon With Horseradish Cream, Beetroot & Organic Micro Greens

Burrata Cheese with Parma Ham, Artichoke, Olives, Basil Pesto & Crostini (Plate for two to share)

Seared Scallops on a Pea & Smoked Bacon Cream, Finished with little Gem Lettuce

Mains

Beef Filet with Wilted Spinach, Herb Roasted Potatoes, Rich Wild Mushroom & Madeira Wine Sauce

Pan Roasted Chicken Supreme with Tarragon Buttered Linguini & Carrots, Tarragon Sauce

Halibut Filet on Fennel Puree, Cucumber with Dill, Noisette Potatoes & Herb Butter Sauce

Seared Salmon on a Saut of Potato, Spinach & Fava Beans, Tomato Vinaigrette

Roasted Rack of Lamb, Dauphinoise Potatoes & Green Beans, Red Wine Lamb Sauce

Butternut Squash & Sage Risotto Finished with Shaved Parmesan

Desserts

“Love Heart” Almond Dacquoise, Raspberry Coulis, White chocolate Mousse, Ladyfingers and Crunchy Bottom

Passion Fruit Cheesecake, raspberry sorbet

Dark Chocolate & Hazelnut Tart, Vanilla Ice Cream

Strawberry & Champagne Soup, Lemon Sorbet