Appetisers Galia melon with pink grapefruit and campari sorbet. Seared marinaded tuna and piri sauce. Crottin baked with ground walnuts, herbs, warm brioche and tossed salad leaves. Bruschetta of roast peppers and anchovy with caper flavoured olive oil. Spiced red bean and sweet pepper broth. Finnan haddock consomme with chive and smoked salmon dumplings. Risotto and Pastas Tomato and parma ham risotto with basil and parmesan. Smoked salmon and egg risotto with saffron and a mild curry sauce. Risotto of mushrooms and black truffle flavoured herbs and parmesan shavings. Courgette and sweet pepper cannelloni with a thyme, tomato coulis and mozzarella glaze. Gnocchi romaine grilled with leaf spinach and a parsley and mushroom sauce. Fusilli with monkfish, salmon and scallops in a Chardonnay wine and pesto sauce. Strozzapreti with julienne of beef fillet and chilli pepper flakes flavoured with sage. Herb tagliarini with parma ham, asparagus spears, and oyster mushrooms. Vegetarian and Salad Baked polenta, aubergine, buffalo mozzarella and grilled courgettes with plum tomatoes and a rosemary olive oil. Radicchio, spinach, rocket and frizee leaves with a roquefort dressing. Warm salad of seared scallops and asparagus with a roast garlic vinaigrette. Cos lettuce with Caesar dressing, garlic croutons and parmesan. Young corn cobs, snow peas, cucumber and bean sprouts fried with tofu, sesame oil and black bean sauce. Warm poached eggs over crisp salad leaves with smoked bacon and grain custard dressing. Entrees Scottish salmon dusted with herbs, cracked green and pink peppercorns, and grilled with coriander flavoured new potatoes. Fillets of red mullet grilled and served with a ragout of baby fennel, red onions, garlic and parsley. Supreme of chicken with a dill scented mousse, steamed with cucumber ribbons on a carrot and caraway essence. Veal apricot and rosemary sausages with spiced apple puree, cranberry compote and Marsala sauce. Grilled loin of lamb with aubergine puree, oven dried tomatoes, and wilted rocket. Veal Noisettes on gnocchi piemontaise with a celery, onion and carrot mosaic. Chicken teriyaki with gingered alfalfa, bean sprouts, whole grain rice and a sesame soy dressing. Fillet of Galloway beef served with shiitake mushrooms, shallots and thyme scented potatoes. Desserts Poached pear with Pinot Noir granite. Strawberry sherbet in filo leaves with a mango sauce. Melon sorbet with summer berries and elderflower syrup. Fresh peach with vanilla ice cream glazed with Italian meringue on a raspberry coulis. Terrine of orange, pink grapefruit and lemon balm with strawberry fromage frais. Honey glazed banana with Drambuie sauce and a chocolate ice cream. Butterscotch and roast hazelnut pudding with a caramel cream. Turnberry tiramisu and mascarpone ice cream. Cheese Roquefort, Camembert and Cheddar with oat wafers. Fruit and Vegetable Juices. Orange, pineapple, grape, cranberry, apricot, apple, grapefruit and carrot. Tea -Apple and cinnamon, rosehip, peppermint, camomile, jasmine, Earl Grey, darjeeling and iced mint tea. Coffee - Espresso, filter, cappucino, decaffeinated.

Turnberry Hotel, Ayrshire, Scotland KA26 9LT
Telephone 01655 331000   Fax: 01655 331706