Here are SAMPLE Royal Scotsman menus, as previously served on the Royal Scotsman Scotland's Classic, Western Scenic Wonders and Taste of the Highlands journeys. Royal Scotsman menus for the other journeys are combinations of those selections.
These menus are intended as a guide. Current and future menus will differ. Contact us for further information.
Read a review by TheGastronomicTraveler.
Breakfast
Breakfast Tea, Herbal Infusions, Filter & Speciality Coffees
Orange, Grapefruit, Tomato, Apple & Cranberry Juices
FROM THE PANTRY
Fresh Pastries & Toast Traditional Scottish Porridge, Cream & Brown Sugar Low-Fat Greek Yoghurt,
Seasonal Mixed Berries, Banana All Bran, Cornflakes or Homemade Muesli
Selection of Cheeses & Bread
GRILL
Eggs - Poached, Fried, Scrambled, Boiled or Omelette
Back Bacon, Pork Sausage, Haggis, Mushrooms, Tomato, Black Pudding, Potato Scone, Baked Beans
Vegetarian Haggis, Black Pudding, Sausages
Chef’s Dish of the Day
THE TASTE OF SCOTLAND BREAKFAST
Enjoy a three course sample of Scotland’s finest
Traditional Porridge, Cream, Brown Sugar
Chef’s Dish of the Day
Scottish Grill – Your choice from the above
Royal Scotsman Menus SCOTLAND’S CLASSIC SPLENDOURS
DAY ONE
DINNER
CONFIT OF SCOTTISH SALMON, PICKLED CUCUMBER, HORSERADISH SAUCE
HONEY-ROASTED BREAST OF DUCK, BUTTERED KALE, ROASTED ROOT VEGETABLES, PEPPER JUS
WHITE CHOCOLATE AND RASPBERRY DELICE, RASPBERRY SORBET
DAY TWO
LUNCH
VINE CHERRY TOMATO & BASIL RISOTTO, ROASTED ASPARAGUS, PESTO DRESSING
RHUBARB AND ALMOND TRIFLE
DINNER
BUTTERNUT SQUASH, PARMESAN AND TRUFFLE VELOUTE, BUTTERNUT AND GOLDEN RAISIN RAVIOLI
BAKED FILLET OF NORTH SEA HALIBUT, WILTED SPINACH, BOULANGERE POTATOES, CRAYFISH & CHERVIL BEURRE BLANC
TIMBALE OF SEASONAL BERRIES IN A CHAMPAGNE JELLY, BASIL SORBET, STRAWBERRY MARSHMALLOW
DAY THREE
LUNCH
SALAD OF CHICORY, PEAR AND BLUE CHEESE, ROASTED BEETROOT, SHERRY DRESSING
BANANA AND CHOCOLATE BREAD AND BUTTER PUDDING, HEATHER HONEY CUSTARD
DINNER
ROAST WEST COAST SCALLOPS, CHORIZO AND SWEET CORN CROQUETTE, SWEET CORN PUREE AND CHORIZO OIL
ROAST FILLET OF SCOTCH BEEF, ROASTED ARTICHOKE AND CELERIAC, CARROT PUREE, RED WINE JUS
KEY LIME PIE, MASCARPONE, LIME ICE CREAM
DAY FOUR
LUNCH
CAESAR SALAD SERVED WITH (OR WITHOUT) HOT SMOKED SALMON , PARMESAN SHAVINGS
ROASTED APPLE AND SESAME SUNDAE, HONEYCOMB, FLORENTINE WAFER
DINNER
SALAD OF WEST COAST CRAB, QUAIL’S EGG, CAVIAR, SOURDOUGH CROSTINI
ROAST LOIN OF PENTLAND LAMB, FONDANT POTATO, PEA A LA FRANCAISE, MINT HOLLANDAISE, LAMB JUS
CHOCOLATE CREMEUX, PRALINE ICE ICREAM, BUTTERSCOTCH AND LIME SAUCE, CARAMELISED HAZELNUTS
DAY ONE
DINNER
BAKED FILLET OF SEA BASS, CARROT, RADISH AND ROASTED PEANUT SALAD, TOASTED SESAME DRESSING
ROAST LOIN OF RANNOCH MOOR VENISON, TURNIP FONDANT, CELERIAC PUREE, CREAMED SAVOY CABBAGE, JUNIPER BERRY JUS
CARROT CAKE, VANILLA ICE CREAM, CARROT CARAMEL, PECAN GRANOLA
DAY TWO
LUNCH
SUPREME OF CORN-FED CHICKEN, HERB-CRUSHED POTATOES, TOMATO AND TARRAGON BUTTER SAUCE
APPLE CRUMBLE, CINNAMON CUSTARD
DINNER
CARPACCIO OF CHILLI-ENCRUSTED FILLET OF BEEF, ROCKET & WATERCRESS SALAD, PARMESAN SHAVINGS, TRUFFLE EMULSION
DAY THREE
DINNER
SALT COOKED BEETROOT, GOAT’S CHEESE MOUSSE, WALNUT, PUMPKIN SEED, TOASTED WALNUT BREAD
ROAST FILLET OF ABERDEEN ANGUS BEEF, TRUFFLED GREEN BEANS, COCOTTE POTATOES, STRATHDON BLUE CHEESE BUTTER, MADEIRA JUS
COFFEE AND CHOCOLATE CRUMBLE, SHEEP YOGHURT PUREE, RUM AND RAISIN ICE CREAM, CHOCOLATE TUILE
Royal Scotsman Menus TASTE OF THE HIGHLANDS
DAY ONE
DINNER
TERRINE OF DUCK, LENTIL AND POTATO, CARROT PUREE, TOASTED SOURDOUGH
FILLET OF GIGHA HALIBUT, CRAB AND SRING ONION RISOTTO, BUTTERED GLAMIS CASTLE ASPARAGUS, LEMON VERBENA FOAM
TIMBALE OF SEASONAL BERRIES, CHAMPAGNE JELLY, BASIL SORBET, STRAWBERRY MARSHMALLOW
DAY TWO
LUNCH
FILLET OF AYSHIRE PORK, SAUTEED AYRSHIRE POTATOES, PIPERADE, TARTARE DRESSING
LEMON POSSET, BLUEBERRY COMPOTE, VANILLA BEIGNET
DINNER
PAPILLOTE OF SCOTTISH OAK-SMOKED SALMON, CAVIAR, TOMATO AND CHIVE DRESSING
ROAST FILLET OF ABERDEEN ANGUS BEEF, SOFT WILD MUSHROOM POLENTA, ROASTED SHALLOTS, ROAST GARLIC, MADEIRA JUS
DARK CHOCOLATE & PEAR TART, PEAR SORBET
Starters
Fried Cumin Biscuits, Smashed Potato and Chickpea Salad, Turmeric Rice Muffins, Coconut and Coriander Dressing
Vegetarian Haggis Spring Rolls, Carrot Mouli, Spring Onion Salad, Toasted Sesame & Sweet Chilli Dip
Fried Plum Tomatoes, Little Gem Lettuce, Caesar Dressing, Deep Fried Capers Blue Murder Cheese & Pear Trifle, Rosemary & Black Pepper Digestives, Cox’s Apple & Hazelnut Salad
Cucumber Mousse, Sesame Egg Toast, Spiced Ketchup, Salad Of Tomatoes ,Nasturtium Leave, Wasabi Salt
Mains
Fried Coconut Spiced Rice, Peanuts, Spring Onions, Chilli Sizzled Shallots, Bean Sprout Egg Foo Yung
Mushroom & Parmesan Polenta Sausage, Braised Cabbage, Confit Garlic Mash, Red Wine Sauce
Marinated Halloumi in a Crispy Beer Batter, Rosemary Roasted Chips, Minty Mushy Peas & Tartare Sauce
Leek Sage & Two Cheese Sausages,
Celeriac And Potato Mash With Merlot Onions And Celeriac Straw
Rosemary & Smoked Cheddar Polenta Cakes, Marinated Roasted Vegetables, Pesto Dressing, Red Wine Syrup
Fried Courgette Flower stuffed with Mozzarella, Aubergine Caponata, Sweet Pepper Piperade
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