Thursday 11th September 2014 On this day in 1997 the Referendum on Devolution in Scotland was approved by an overwhelming majority, leading to the creation of a new Scottish Parliament Canapés Served in the Drawing Rooms A Tart of Wild Mushrooms and Quails’ Eggs When we first came to Kilmichael over twenty years ago, foraging for wild mushrooms was still quite unusual and we can still remember a French couple bringing ‘girolles’ or chanterelles back for us to cook for their breakfast. Here chanterelles and ceps are sautéed together with cultivated mushrooms, then served in a rich Madeira cream sauce in a crisp parmesan pastry case, topped with lightly poached quails’ eggs and accompanied by a bouquet of home grown leaves with a light herb dressing Served with home baked bread. Tonight’s choices are Parmesan and Cayenne Twists or Rosemary and Cranberry Granary Loaf followed by Cream of Sorrel Soup You are in good company with this light cream soup made with fresh sorrel leaves. The Queen served the same soup at a state banquet for the President of France. Of course she didn’t pick the leaves from our potager, as we did Tipsy Guineafowl Glazed with Honey and Limes A dish to remind Geoffrey of his time in Jamaica: a supreme of guineafowl marinated in dark rum and lime juice then roasted with a lime and honey glaze and served with rice studded with pomegranates and pistachios together with a Caribbean fruit salsa and a spicy sharp sauce followed by A Bachelor’s Pudding This centuries-old dessert comes to you courtesy of Lord Derby - not an aristocrat, but the apple tree in our potager! A light steamed sponge pudding made with syrup, cinnamon and apples, its name probably suggests that it is a fit compensation for the lack of a spouse. It is served with fresh Arran cream, figs and blackberries poached in red wine and home made stem ginger ice cream. Sound better than marriage? Or A Selection of Excellent Cheeses A selection of Scottish cheeses, featuring Arran cheeses from our local award-winning cheesemaker and served with fresh grapes and celery, together with chutney made from our own plums and apples, and a selection of Arran oatcakes and water biscuits (£6.75 as an extra course) Coffee and Petit Fours served in the Drawing Rooms (Cappuccino or Espresso £2.50) £45.00 Should you wish to discuss this menu, please contact us before 5pm, as changes cannot be made after then
Posted on: Wed, 10 Sep 2014 22:53:09 +0000
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