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8RESERVE TABLE
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RESERVE TABLE

Special whisky hors d'oeuvres

Scallop with Maitre d'Hotel butter 25 g       115
recommend with Springbank, Ben Nevis
Goat cheese baked with honey 20 g       54
recommend with Aberfeldy, Glenkinchie
Smoked salmon with Gorgonzola 20 g       64
recommend with Caol Ila, Laphroaig

used whiskey when cooking

Roastbeef with foie gras terrine and dark chocolate 20 g       85
foie gras terrine marinated with Bowmore №1. Recommend with Lagavulin, Mortlach
Eggplant rolls with baked pepper, mint and pomegranate sauce 25 g       40
recommend with Tomintoul, Glenmorangie, Glengoyne
Asparagus baked in bacon with Bechamel sauce 25 g       61
recommend with Glenlivet, Glengoyne

used whiskey when cooking

Gravlax salmon roll with Mascarpone mousse and red caviar 19 g       85
recommend with Talisker, Oban, Caol Ila
Cheddar cheese with honey-mustard sauce 25 g       64
recommend with Cragganmore

used whiskey when cooking

Foie gras, stuffed with cherry in raspberry glaze 20 g       110
foie gras, stuffed with cherry in raspberry glaze. Foie gras terrine marinated with Bowmore №1. Recommend with Macallan, Dalmore
Scottish style quail egg 30 g       50
recommend with Jura, Knockando
Fried foie-gras with berry sauce 18 g       86
recommend with Singleton, Macallan, Cardhu 
Stewed duck breast with onion jam 18 g       61
recommend with Glen Elgin, Royal Lochnagar, Tamdhu
Chicken fillet with pineapple and honey sauce 25 g       49
recommend with Cardhu, Scapa
Duck breast with orange caviar and berry sauce 25 g       54
recommend with Aberlour, Benrinnes

used whiskey when cooking

Foie gras terrine with caramelized apple 20 g       86
foie gras terrine marinated with Bowmore №1. Recommend with Aberlour, GlenDronach
Prices are in UAH