The Douglas Arms Hotel
Castle Douglas
www.douglasarmshotel.com

The Cameron Room

Entrée
Clear Leek &Tarragon Soup
With crusty bread

Local Smoked Salmon
With soured cream and lime dressing

Crispy Bacon & Brie Salad
Dressed with a Horseradish Vinaigrette

Main Course
Supreme of Gressingham Duck
Cooked in a Dundee marmalade gravy

Escalope of Venison
With a fresh redcurrant & port jus

Prime local Fillet Steak
Coated with our own recipe pate and served with a rich
sherry sauce

Chargrilled Mediterranean vegetables
Dressed with Balsamic Vinegar on a bed of lemon cous-cous

Dessert
Rich Dark Chocolate Pot
With homemade shortbread

Caramelised Apples
with Vanilla Ice Cream & Brandy

Scottish Strawberries & Raspberries
In a Brandy Snap Basket

Selection of Cheese, Fruit, Biscuits and Oatcakes
from the trolley

today’s selection includes:

Cashel Blue ~ a soft, creamy blue cheese, handmade in Tipperary
Handmade Nettle Cheese ~ a soft ripe cheese, similar to Brie
Smoked Applewood Cheddar ~ a personal favourite!
Criffel ~ a local, mild flavoured cheese
Arran Cheddar
Crannog ~ an organic full fat soft cheese with chives or
mixed peppercorn

Fresh Cafetiere Coffee
Served with Petit Fours

£25.50 per person