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, 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 
Scottish 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

Scottish 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 
Scottish 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.