Menu available on 25th February, 3rd, 10th and 17th March.
HNC Dinner Menu
Ceviche of Monkfish
Roast Breast of Pheasant with Vanilla & Pear
Citrus Fruit Timbale with Pea Sorbet
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Roasted Pork Fillet with Caramelised Apples, Pork Kidneys and Cider-Mustard Sauce
Grilled Loin of Lamb with Leek & Mushroom Pearl Barley and a Redcurrant Jus
Scallop Risotto with Black Pudding
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Glazed Lemon Tart with Honey Ice Cream
Chocolate Fondant with Salted Caramel Brittle and Caramel Sauce
Trio of Rhubarb
To book your table e-mail tami.wilson.moray@uhi.ac.uk
https://www.moray.uhi.ac.uk/about-us/subjects/hospitality-tourism-and-sport
