With the nights drawing in and an autumnal feel in the air, it’s time to think about Christmas dining celebrations! What better place to choose when eating out over the festive season than Crannog Seafood Restaurant? Dine with us and enjoy the wonderful menu that Head Chef Stewart MacLachlan has created.
Popular dishes on our Christmas Menu
From his experience of creating seasonal menus for the restaurant, Stewart has included a mix of popular seafood, meat dishes and a vegetarian option too, ensuring all customer tastes are catered for. Scallops are always a firm favourite, so for our 2014 Christmas menu Stewart has chosen to include King Scallops in the selection of starters. Fresh from Islay, they are brought directly from the fishing boat to our restaurant to ensure these delightful shellfish are served at their best.
Another popular inclusion is the Seared Scottish Sirloin or Rib-Eye Steak served with a tattie terrine, braised red cabbage and a pink peppercorn sauce. This leaves meat eaters to decide between the luscious tender cut of the Sirloin or the juicy and more succulent Rib-eye. Both are freshly pan-fried to your taste.
Choosing the dessert is tough; tradionalists will be likely to choose the Crannog Christmas Pudding served with cranberry and toffee sauce and brandy ice cream; however Crannog’s Dark Chocolate Brownie with caramelised banana, and orange and pomegranate crème fraîche is certain to be a real favourite during the festivities.
Christmas Lunch or Dinner from 11th December
These are just a selection of the range of dishes available throughout December; read our full Christmas menu here. This menu will be served for both lunch and dinner from Thursday 11th December until Wednesday 24th December inclusive; plus our three course special lunch menu will still be available throughout December, with a Christmas theme, for £18.95.
If you would like to see our full Christmas Menu for 2014 click here or, to book, email email@example.com or call Sarah-Louise, our Restaurant Manager, on 01397 705589.
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