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The 1860 at Home March Menu

THE SOUP

La soupe à l’oignons’

 

​A classic, modern, caramelised onion and beef stock soup with croutons and gruyère cheese with origins in 18th century Paris.

THE STARTER

Tourte de saumon fume et queues de langoustine

Our own boat caught langoustines, Loch Fyne Oysters lightly smoked salmon, Bradan Rost, baby capers and spinach in a puff pastry and short crust tart served with a crayfish bisque.

THE MAIN

Filet de boeuf

Chargrilled fillet of beef served with ceps, Pont-Neuf potatoes, cauliflower and potato gratin and a broccoli and courgette mousse served with a shallot, thyme and red wine sauce and cold bourguignonne sauce.

THE SIDE

Rémoulade de céleri râpé et noix

A side dish of grated celeriac and walnut rémoulade.

THE BREAD

Petit Pain

 

A French sourdough bread. With love from Troyes.

Homemade here in Inveraray.

THE DESSERT

​Tarte à la frangipane et poire pochée’

Saffron liquer poached pear in a frangipane tart served with chocolate dipped Flor de Caña rum marinated raspberries, crème anglaise and raspberry coulis.

ALLERGENS

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