Sunday Lunch, Sample Menu

  • Duck confit hash with quails’ egg
  • Chilled Galia melon with mixed berry coulis
  • Cucumber and prawn gazpacho
  • Baby leaf spinach, bacon and new potato salad with a lemon and basil reduction

  • Thick slice of Welsh topside of beef with parsnip mash and béarnaise sauce
  • Oven baked fillet of haddock with a herb crust in a pimento reduction
  • Roast leg of Welsh lamb in a mint scented gravy with roast potatoes
  • Butternut squash and blue cheese risotto

Served with potatoes of the day and fresh market vegetables

  • Selection of homemade desserts

Starters; £3.50

Mains; £10.50

Desserts; £3.50


© 2009 Dunoon Hotel