Menus - Boisdale
Avg. cost per head: £50
Select Course: Starters, Main Courses, Puddings.
Puddings
Scottish tart
£5.00
From a traditional 17th century recipe with walnuts, raisins, whisky & with a fudge topping on a crisp short crust pastry
Raspberry Cranachan
£6.50
Honey, oats, cream & raspberries flavoured with 15-year old Dalwhinnie malt whisky
Dundee cake with a Glenmorangie malt whisky custard
£6.50
Cornish burnt cream
£5.00
Apple & blackberry crumble with vanilla ice cream
£5.00
Chocolate pot with home-made chocolate & ginger biscuits
£5.50
Ice cream or sorbet
£5.00
Savouries
Scotch woodcock: free range scrambled eggs with anchovies & capers
£4.90
Welsh rarebit
£4.90
Haggis on toast
£4.90
Field mushrooms & bacon on toast
£4.90
Cheese
Selection of cheese
£5.90
Cashel Blue
An unpasteurised cow’s milk cheese made by the Grubb family in co. Tipperary, Ireland
Keens cheddar
Traditional unpasteurised cow’s milk cheddar cheese made in Somerset and matured for approximately 12 months
Bishop Kennedy
Scottish cow’s milk cheese made from pasteurized milk in Kinfauns, Perthshire
Spenwood
An unpasteurised ewe’s milk cheese made on the Duke of Wellington’s estate in Berkshire
St. George
Goat’s milk cheese made in Sussex from pasteurized milk
Cooleeney
A Camembert style cheese made in Ireland from unpasteurised cow’s milk from the farm’s own Friesian herd
More Information
Rating: 4.6 out of 5 (from 1 Visitor Review).
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