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Dish of the Week >>
Dish of the week
Lobster and grapefruit salad.
Interesting fact
Biologists who have studied lobsters argue that they could effectively live indefinitely barring injury, disease and predation. Lobster longevity allows them to reach impressive sizes. According to Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 20.15 kilograms (44.4 lb) and estimated to be 50 years old.
The Strathearn Dish
Half a west coast lobster poached and served with broad and green beans, pink grapefruit segments, pickled cucumber and pea shoots, finished off with vanilla dressing. A very refreshing starter with lots of flavours and textures to experience.
Strathearn Breakfast Menu
Served from 7.00am until 10.00am weekdays
7.00am to 10.30am Saturday and Sunday
THE GLENEAGLES BREAKFAST BUFFET
Breakfast is a meal of a bygone era, but here at Gleneagles in the tranquillity of the Perthshire countryside we would like to suggest otherwise.
Our traditional Scottish breakfast is an array of the very best of Scotland’s seasonal larder and heritage, Scotch pancakes, stone baked breads, Aberdeen butteries, organic bread toasted and served with Tweedside honey, Scottish strawberry and raspberry jams, Marrbury
smoked salmon from Dumfries or a more traditionally smoked salmon – Loch Duart salmon smoked by George Campbell and his sons.
As part of Gleneagles support of Perthshire Big Tree Country, you can enjoy a glass of Cairn O Mohr Apple Juice with breakfast. This delicious juice is produced from a traditional variety of apple harvested in orchards at nearby Carse of Gowrie that have been saved and restored by the project, which aims to conserve and protect Perthshire’s heritage trees.
Or choose locally reared pork and beef sausages with Ayrshire cured bacons, free range eggs from Highsmithston Farm, smoked haddock from Arbroath and the very best selection of seasonal Scottish soft fruits.
Our relaxed informal but professional service helps you to browse around the market place of food and choose at your leisure and dine at the pace you wish. The breakfast buffet in The Strathearn Restaurant is an experience in its own right and one to savour.
Alternatively if you wish to sample some of our “Classic Dishes,”
which are freshly prepared in the kitchen and served to the table, please feel free to order your selection with one of our service team members.
Bon Appétit
Fully Inclusive Breakfast £32.00
Classics prepared in the kitchen
Traditional Scots porridge or creamy porridge - Drambuie
laced raspberries
Orkney kipper from Jolly’s - lemon - melted butter
Omelette “Arnold Bennett” - smoked haddock - Mull cheddar cheese
28 day aged Scotch beefsteak - flat mushrooms - hand cut chips
Finnan haddock - poached eggs
Free range egg white omelette - peas - potatoes
French toast
Traditional or with cinnamon sugar - caramel bananas
Free-range eggs cooked to your liking
Waffles - blueberries - Chantilly cream
Duck eggs - dry cured back bacon
Mushroom - Grimbister - parsley frittata
Omelettes - with hen or duck eggs
Cheddar cheese - melange of mushrooms - tomatoes - peppers - onions
- smoked salmon - honey glazed ham - spring onions
Beverages
Freshly brewed Gleneagles Blend coffee
Espresso, Latte, Macchiato, Cappuccino
Fruit, green and herbal infusions
Newby English breakfast or Earl Grey tea
Champagne, Bucks Fizz or Drambuie Fizz
Frozen Smirnoff Red vodka Bloody Mary and Virgin Mary
Adult breakfast: £32.00
(breakfast is included in residential rates)
The Strathearn Dinner Menu
Oysters - six
Loch Creran - Argyll
Jersey Rocks - Royal Bay of Grouville, Jersey
Carlingford - Ireland
red wine shallot vinegar - Tabasco
Scottish Salmon
The Gleneagles smoked salmon - Iain Campbell, Perth
Marrbury - Vincent Marr, DumfriesCaviar
Caviar
Princesse d'Isenbourg - Sevruga 30g - supplement £150.00
Mottra sustainable - Osetra or Sterelet 28g - supplement £85.00
Cold Starters
Hebridean dressed crab - apple - Melba toast
Cantaloupe melon - cherry sorbet - Crabbies ginger foam
Scotch beef fillet - carpaccio - Heritage potato - Parmesan
Tian Scottish lobster - mango - cucumber - tomato consommé - supplement £20.00
Salads
Roquette - watercress - Roquefort - salted walnuts
Heritage vine ripened tomato - pea shoots - shallot - balsamic
Hot Starters
Scottish hand dived King scallop - Findony haggis - turnip - sage
Seared foie gras - shallot brulée - fig jelly
Ballotine Barbary duck - morel mushrooms - broad bean - orange - brandy jus
Goat's cheese panna cotta - beetroot carpaccio - confit leeks
Simply grilled half Scottish lobster - garlic butter - supplement £25.00
Soups
Butter bean - ham hough - parsley foam
Shellfish - rouille - Gruyére cheese - croutons
Mushroom - Crowdie cream cheese palmiers
Fish and Shellfish
Dover sole fillets 'Véronique' - chilled grapes - butter sauce
Roast cod fillet - cépes - garlic mash - buttered brown shrimps
Hebridean salmon 'Clamart' - petit pois - gem lettuce - ravioli - langoustine foam
750g lobster 'Thermidor' or simply grilled - pilaf rice - supplement £40.00
Meat, Fowl and Game
Fillet steak 'Rossini' - truffled mash - foie gras - Madeira sauce
Scotch lamb - neck - loin - Asian spices - pilaf rice - gooseberries
Perthshire venison - loin - celeriac fondant - chicory 'Tarte Tatin' - gremolata
New season squab pigeon - confit potatoes - smoked garlic jus
Evening roast carved from the trolley
From the Grill
Hebridean salmon stone bass Atlantic halibut
accompanied with Heritage potatoes - béarnaise - watercress butter
28-day aged Scotch beef on the bone
180g hear of the fillet 200g sirloin 250g rib-eye
accompanied with pont-neuf potatoes, béarnaise - Café de Paris butter
Scottish lamb cutlets
three lamb cutlets with pont-neuf potatoes, béarnaise - minted herb butter
Spatchcock - baby chicken
devilled accompanied with pont-neuf potatoes - béarnaise sauce
Prepared at the Table
Caesar salad
Scottish langoustines - Pernod - shallots - button mushrooms - pilaf rice - supplement £20.00
600g whole Dover sole - grilled - pan fried - supplement £35.00
Châteaubriand 'Garni' - for 2 people - supplement £7.50 per person
Fillet steak flambé - Lagavulin whisky - green peppercorns - supplement £15.00
Vegetarian
Goat's cheese - spiced aubergine - potato - red onion confit
Open lasagne - morel mushrooms - garlic - truffles
New season cauliflower risotto - Mull cheddar - sweet basil
All dishes are garnished, however, should you wish to order the following additional potatoes and seasonal vegetables at a supplement
Potatoes and Vegetables £5.95
Heritage seasonal potatoes Chips French style chips
Broccoli hollandaise Cauliflower 'Mornay' Chatenay carrots
Petits pois 'Française' Spinach nature - à la crème
Three courses including dessert £60.00
Four courses including dessert £70.00
Children 12 years and under - two courses £25.00
Children 12 years and under - three courses £30.00
All prices are inclusive of VAT. Gratuities are left to your discretion.
If you have any dietary allergies and would like to know all the ingredients
of these dishes, please consult the chef who will be delighted to help
To book a table, please call restaurant reservations on 01764 694270.
Strathearn Dessert Menu
Classics
Old Fashioned syllabub - basil sorbet - ginger sponge
Toffee textures - butterscotch parfait - créme caramel
Rhubarb crumble - custard vanilla ice cream
Chocolate
72% Fondant - Dalwhinnie whisky 'Chibouste' - kumquat marmalade
36% Panna cotta - saffron pear - Pear William sorbet
70% Tart - salt caramel
Prepared at the Table
Baked 'Alaska' - griottines cherries - for 2 people
'Tarte Tatin' - Cox's apple - calvados custard - clotted cream ice cream - for 2 people
Classic 'Crépes Suzette' - supplement £10.00
Ice Creams and Sorbets
vanilla strawberry chocolate cherry rum 'n' raisin
lemon blackcurrant mango
Savoury
'Scotch Woodcock' - scrambled eggs - anchovy
'Angels on Horseback' - Jersey Rock oysters wrapped in bacon - supplement £5.00
CHEESES FROM THE TROLLEY
A selection of the best seasonal artisan Scottish and English cheeses
HERVE MONS PLATED FRENCH CHEESE
St Maure, ash, goat's milk - Brebis Fougere, ewes milk, wash rind -
Tomme Crayeuse, cows, semi soft
Jura Suisse, hard, cows milk - Persillé du Maizieu, blue, ewes milk
All unpasteurised - supplement £5.00
Coffee - Tea £5.50
The Gleneagles Blend coffee or Newby teas with a selection of petits fours
Sweet Wine
Food and wine matching rarely is as obvious as with sweet wines.
Whether it is with foie gras to start or as a companion to your desserts
or cheese at the end of your meal
Prices shown below are per 125ml Glass
MUSCAT DE BEAUMES DE VENISE, Domaine Durban 2008 £9.50
JURANCON MOELLEUX, ‘Ballet d’Octobre’ Henri Ramonteux 2008 £12.00
NOBLE ONE, Boytrytis Semillon, De Bortoli 2007 £17.00
LATE HARVEST RIESLING, Chàteau des Charmes 2007 £20.00
CHATEAU COUTET, 1er Cru Classé 2001 £21.00
TOKAJI ASZU, Disznoko, 5 Puttonyos 2001 £19.00
CHATEAU D’YQUEM, 1er Cru Classé Supérieur 1998 £75.00
BODEGAS TORO ALBALA, Don PX Dulce Gran Reserva 1982 £25.00
Port
Port wine is like heaven. The balance of sweetness and combined with a well
structured body and complexity. Good Port lasts forever and gets
smoother and richer year after year. Port is classical with blue cheese like Stilton, but lighter cheese and chocolate favour his company as well.
Port is just the perfect traditional after dinner drink
By the Glass 50ml or 100ml
NIEPOORT, 10 Year old Tawny £6.00 £12.00
TAYLORS, Quinta de Vargellas 2001 £7.00 £14.00
GRAHAMS, Late Bottle Vintage 2003 £5.75 £11.50
GRAHAMS, Malvedos 1999 £8.75 £17.50
Strathearn Sunday Lunch Menu
Served 12.30pm - 2.30pm
Oysters - Six
Loch Creran - Argyll
Jersey Rocks - Royal Bay of Grouville, Jersey
Carlingford - Ireland
red wine shallot vinegar - Tabasco
Scottish Salmon
The Gleneagles smoked salmon - Iain Campbell, Perth
Marrbury - Vincent Marr, Dumfries
Caviar
Princesse d'Isenbourg - Sevruga 30gm - supplement £150.00
Mottra sustainable - Osetra or Sterelet 28gm - supplement £85.00
Soups
Butter bean - ham hough - parsley foam
Shellfish - rouille - Gruyère cheese - croutons
Mushroom - Crowdie cream cheese palmiers
Starters
Hebridean dressed crab - apple - Melba toast
King prawns 'Marie Rose' - herb salad
Cantaloupe melon - cherry sorbet - Crabbies ginger foam
Scotch beef fillet - carpaccio - Heritage potato - Parmesan
Ballotien Barbary duck - morel mushrooms - broad bean - orange - brandy jus
Goat's cheese panna cotta - beetroot carpaccio - confit leeks
Main Courses
Calves’ liver and bacon - mousseline potatoes
Roast sirloin of Scottish beef with Yorkshire pudding - horseradish cream
Goat's cheese - spiced aubergine - potato - red onion confit
Roast cod fillet - cèpes - garlic mash - buttered brown shrimps
Hebridean salmon 'Clamart' - petits pois - gem lettuce - ravioli - langoustine foam
Scotch lamb - neck - loin - Asian spices - pilaf rice - gooseberries
New season squab pigeon - confit potatoes - smoked garlic jus
All dishes are garnished, should you wish to order the following additional potatoes and vegetables at a supplement
Potatoes and Vegetables £6.95
Heritage seasonal potatoes Chips French style chips
Broccoli hollandaise Cauliflower 'Mornay' Chatenay carrots
Petits pois 'Française' Spinach nature - a la crème
Salads
Roquette - watercress - Roquefort - salted walnuts
Heritage vine ripened tomato - pea shoots - shallot - balsamic
Prepared at the Table
Caesar salad
Fillet steak flambé - Lagavulin whisky - green peppercorns - supplement £15.00
Classic crêpes Suzette - supplement £10.00
Desserts
Old fashioned syllabub - basil sorbet - ginger sponge
72% Fondant - Dalwhinnie whisky 'Chibouste' - kumquat marmalade
Cold desserts from the trolley
Cheeses
A selection of Scottish and French cheeses served from the trolley
HERVE MONS PLATED FRENCH CHEESE
St Maure, ash, goat's milk - Brebis Fougere, ewes milk, wash rind -
Tomme Crayeuse, cows, semi soft
Jura Suisse, hard, cows milk - Persillé du Malzieu, blue, ewes milk
All unpasteurised - supplement £5.00
Coffee - Tea
The Gleneagles Blend coffee or Newby teas with a selection of
sweet meats £5.50
Three courses £45.00
Children 12 years and under - two courses £25.00
Children 12 years and under - three courses £30.00
To book a table, please call restaurant reservations on 01764 694270.
Seasonal Menu for Spring 2013
Morels
These are the first wild mushrooms of the season and fresh are only available for a few weeks; the dried morels give a Smokey flavour and can really enhance many foods
Poached duck egg – morel mushrooms and wild garlic
Salmon confit – sautéed morels - butterbeans – bacon
SANCERRE, “La Croix du Roy”, Lucien Crochet 2008 £55.00
175ml £13.00
250ml £18.00
St Brides corn fed free range chicken
Morel mushrooms - tarragon – crème fraiche sauce
Heaves Farm Rose veal loin
Watercress butter – sautéed morels – Pont Neuf
PINOT NOIR, Stone burn, Marlborough, New Zealand 2009
175 ml £12.50
250 ml £16.00
Bitter orange parfait – cinnamon sponge – caramel syrup
VEUVE CLICQUOT PONSARDIN, Demi-Sec NV
125 ml £15.00
SANCERRE, “La Croix du Roy”, Lucien Crochet 2008
Fresh red berry nose, good acidity and low tannins, fully dry with good structure and grip.
PINOT NOIR, Stoneburn, Marlborough, New Zealand 2009
A medium bodied Pinot Noir with black cherry and plum fruit aromas. The palate is soft and full combining plum fruit flavours, spice and subtle oak.
VEUVE CLICQUOT PONSARDIN, Demi-Sec NV
Veuve Clicquot Demi-Sec is perhaps the House’s most "classical” champagne; from the close of the last century through to the early 1900s, there was a definite preference for sweeter champagnes. As with all blends of Veuve Clicquot, the Demi-Sec is based on a preponderance of Pinot Noir, which gives Champagne its fundamental structure. The desire for very distinct fruit favours in the blend indicated a higher level of Pinot Meunier than would be found in, for example, Brut Yellow Label. Chardonnay completes the blend, contributing its special freshness and delicacy.
The Strathearn
With two Rosettes to its name, The Strathearn serves classical French/Scottish dishes in an atmosphere that recalls the glamour of the hotel's art deco origins.
From mountain lamb to game off the moor, aged beef to smoked salmon carved and flambéed at your table, each dish has been lovingly prepared by a dedicated team of award-winning chefs.
The refined setting encourages you to dress for dinner but jackets and ties are not essential.
A recent refurbishment has created a more intimate dining experience for The Strathearn, while losing none of the room's famous grandeur. The unrivalled Gleneagles breakfast now has its own dedicated setting in The Long Room with new hot and cold buffet counters, a feature juice bar and breakfast omelette station.
If you plan on enjoying an overnight stay as well as dinner, why not check out our Dinner, Bed and Breakfast Specials and benefit from a discount?
Opening Hours
|
Breakfast April - Oct 2013 |
Monday - Friday Sat & Sun |
07.00 - 10.00 07.00 - 10.30 |
| Lunch year round | Sundays only | 12.30-15.00 |
| Dinner year round |
Daily |
19.00-22.00 |
Call 1 866 9525 (USA) or email Resort.sales@gleneagles.com
