Our hotel - NOW WITH TWO AA ROSETTES FOR FOOD

sample menu FOR HEATHERLEA HOLIDAYS

Our award-winning kitchen team, headed by Caryl and highly skilled Head Chef Lee Beale, takes time and trouble to produce high quality cuisine for you.

The menu varies according to season and the Chef‘s preferences. This is a reasonable selection of what you can expect! Vegetarian and other diets receive a different menu.

Saturday
Prawn salad with a tarragon and dill dressing
***
Fillet of Sea Bass with green grapes and white wine sauce
***
Orange and passion fruit mousse

Sunday
Cauliflower and wholegrain mustard soup
***
Collops of beef with a potato and celeriac cake
***
Dark chocolate torte and fresh cream

Monday
Baked haggis with a whisky sauce
***
Breast of cornfed chicken and wild mushroom sauce
***
Sticky toffee pudding and vanilla ice cream

Tuesday
Tattie Soup and homemade soda bread
***
Panfried Rainbow Trout and lemon butter sauce
***
Apple and rhubarb crumble and fresh cream

Wednesday
Smoked salmon salad with basil vinaigrette
***
Braised neck fillet of lamb in red wine
***
Baked white chocolate cheesecake and chocolate sauce

Thursday
Carrot and lentil soup with herb crouton
***
Belly of pork braised in balsamic vinegar with glazed apples
***
Mango and orange pavlova with blood orange coulis

Friday
Hot cheddar and spring onion soufflé
***
Venison casserole with braised red cabbage
***
Raspberry and Glayva Crème Brulee

Second AA Rosette for food awarded March 2005

. We were delighted in March 2005 to be awarded a second AA Rosette – making ours one of only a handful of local restaurants with this coveted distinction.

‘At two rosette level inspectors look for a more dedicated approach to cookery. Dishes show a greater level of expertise, with flavours clear and well-defined, and ingredients are sourced from quality suppliers with regard to seasonality……I am happy to confirm the award of Two AA Rosettes.’ – The AA.

‘I believe the real secret of good food lies in simplicity of approach, using top quality fresh ingredients in a sympathetic way. We are lucky at The Mountview to have some of the very best fresh, seasonal ingredients - and we use them to create a menu of real imagination and flair’. Lee Beale – Head Chef

Expect a wide selection of fresh Scottish produce, bought locally where possible, and professionally presented. If you have special dietary needs we cater personally for you, and offer appetising vegetarian and vegan dishes. As part of our policy of using the best, freshest produce, we also manage our own organic vegetable garden. Tremendously productive between June and the end of November, our garden provides most of the herbs we use in the kitchen, and onions, courgettes, garlic, Swiss chard and potatoes are all grown at The Mountview. Land cress, rocket, fennel and dill, curly endive, lollo rosso and ‘freckles’ lettuce, almost everything we serve in summer has a flavour from our organic garden, tended with care by Caryl herself!

Special occasion? Want more choice at Dinner?

NEW FOR 2006!
If you have an anniversary or birthday to celebrate, or just fancy enjoying a very special meal, take a private table in our award-winning restaurant and choose from the menu. You can book a table in advance or when you arrive, and make your meal one to really remember (Surcharge payable to holiday price).