Langan's Hotels Ltd.
Pages
Dishes
| FRESH ASPARAGUS ENVELOPED IN A DELICATE PASTRY CASE LIGHT CHEVRIL HOLLANDAISE | |
| CONSOMME CELESTINE GARNISHED WITH A JULIENNE OF SAVOURY CREPE | |
| QUENELLES OF SALMON-CHILLED CHAMPAGNE SAUCE | |
| MEDALLIONS OF SCOTCH BEEF AND FOIE GRAS IN A MARSALA AND TRUFFLE SAUCE | |
| SELECTION OF FRESH VEGETABLES | |
| SCOTTISH CHEESES | |
| Coffee | |
| Petit Fours | |
| Pomegranite sorbet | |
| Pineapple Sorbet | |
| Loganberry sorbet |