BOYD'S OUTSIDE Hot Lunches and Suppers.

Hot Lunches and Suppers.

The variety of dishes we can serve depends on the number of your guests. We are happy to discuss combinations to ensure a complementary meal.

Baked smoked gammon with piquant cider sauce and creamed potato.
Roast sirloin of Aberdeen Angus beef in a sunflower seed roll with creamed horseradish.
Roast sirloin of Highlander beef (when available, supplement may apply).
Steak and onion pie with creamy mash.
Beef in red wine with shallots and pickled walnuts served with Dauphinoise potatoes.
Probably the best chilli outside Texas served with tortillas and the rest.
Coubillac (whole stuffed salmon in puff pastry), tomato sauce and baby potatoes with fresh herbs.
Ham hot-pot with mushrooms and baby onions and a baked potato.
Braised pork steaks with colcannon.
Chicken and mushrooms in white wine, cream and tarragon sauce served with rice.
Chicken and vegetables in a Drambuie sauce served with clapshot.
Coq au vin with herbed potato wedges.
Roast chicken, French style peas with ham and shallots and crusty bread.
Barbecued pork with beans and crusty white bread.
Moroccan lamb with couscous, roasted vegetables and pita bread.
Curries: served with steamed, pilau or almond rice, popadums and a selection of relishes.
1. Lamb Korma (mild, creamy curry with toasted almonds).
2. Lamb Rogan Josh (rich tomato and pepper curry).
3. Beef madras (fragrant curry with coconut and yoghurt).
4. Chicken Danszcak (sweet curry with lentils and pineapple).
Seafood chowder with crusty bread.
Cannelloni with duck confit in agrodolce sauce.
Penne all' Arabiata (pasta quills baked with tomato, chilli, mushrooms, ham and cream).
Seafood pasta baked with tomatoes and fresh herbs.
Keeper’s pie served with garlic and chive mash.

Please choose from our selection of serious, homemade deserts.