The Lodge on the Loch of Aboyne
3 course Table D'hote Meal

Starters
Cream of Broccoli and Stilton Soup (V)
Herb Crumbed Brie Wedges (V)
Jumbo Prawns A La Plancha

Main Course
Haddock au Gratin. Grilled Fillet of Haddock set on a bed of spinach, topped with tomatoes, crème fraîche and gruyere cheese.
Served with piped potatoes and vegetables
Char Grilled lamb Chump Chop.
With rosemary roast potatoes, rich mint gravy and vegetables
Medallions of Rump Steak with Peppercorn Sauce
Served with French Fries, onions and mushrooms
Roast Sweet Pepper filled with Lemon Couscous.
Served with oil roasted vegetables, chick peas, and tomato salad (V)

Desserts
Rich Dark Chocolate Tart with Blackberry Sorbet
Sticky Toffee Pudding with Butterscotch Sauce and Ice Cream
 Raspberry Crème Brûlée

Coffee or Tea with Fudge