ࡱ> XZW%` bjbj 4R̟̟JJJJ4$(666666669$;$;$;$;$;$;$$%hJ(n_$66_$66t$i#i#i#669$i#9$i#i#i#6* 6SƏJ Bi#%$$0$i#(!l(i#(i#6|i#`d666_$_$S#666$  White Cockade Scottish Bistro  The White Cockade is a bistro style restaurant, which takes its name from the emblem of the Jacobites. Joe McLaughlin, our Head Chef, leads the food and beverage team ensuring that all aspects of your dining experiences are enjoyable. The White Cockade offers a wide selection of wines, spirits and a varied menu. As part of our quality commitment, Kilconquhar Castle Estate does not use ingredients that are genetically modified and, wherever possible, uses the freshest local produce available. Our guarantee of satisfaction is such, that if you are not entirely satisfied with your meal or the service, you simply do not have to pay.   Starters Smoked Haddock and Spring Onion Risotto 5.30 Finished with cream and dressed with a red pesto dressing. Whole Baby White Puddings 4.95 Chicken and leek filled baby white puddings, set on a garlic crouton and finished with an Arran mustard and honey glaze. Freshly Prepared Soup of the Day 3.95 Served with fresh cut bread. Salad of Smoked Gressingham Duck 6.45 Set on bitter leaves and drizzled with a red chilli and herb dressing. Bowl of West Coast Mussels 5.85 Steamed in a soup of tomato, garlic and herbs and served with garlic Croute. Goats Cheese and Roast Red Pepper Filo Parcel 5.30 Set on crisp salad leaves and finished with a yellow chilli dressing. Loch Fyne Oysters 4.90 (3 oysters) Served on a bed of crushed ice with lemon and lime wedges. 9.20 (6 oysters) Traditional East Coast Cullen Skink 4.95 Delicious soup made with smoked haddock, Fife potatoes and finished with fresh double cream. Scottish Hot Breaded Brie and Pistachio Salad 5.65 Deep fried Brie served with Pistachio nut salad and sweet onion chutney.  Main Courses Supreme of Chicken 12.75 Pan fried corn fed farmhouse chicken, coated in a tomato and spring onion cream, served with a timbale of braised rice. 8oz Rib eye of Prime Angus Beef 14.85 Served with Cajun spiced onions and a bowl of chipped potatoes. Lemon Sole Fillets 13.85 Locally caught lemon sole filled with smoked salmon and baby leaf spinach, gently poached in white wine and served with a tarragon cream and roasted root vegetable mash. Crab and Fennel Tagliatelle 10.85 Ribbon pasta entwined with a crab, fennel and white wine reduction and topped with freshly cut herbs. Roast Garlic and Rosemary Studded Rump of Lamb 16.25 Hot roasted rump of Perthshire lamb set on a morel mushroom and Burgundy wine reduction, served with a chive and vegetable mash. Roasted Breast of Gressingham Duck 13.95 Set on a blood orange and burgundy wine reduction, served with roast vegetables. Kilconquhar Lobster Price on Request Whole St Andrews Bay lobster, served with a seafood risotto and pot of thermidor cream. Mushroom and Courgette Stroganoff 10.85 Sauted with paprika, flamed with brandy and topped with julienne of gherkin. Served with a timbale of braised rice. Fillet of Breaded Pittenweem Haddock 10.95 Served with crisp salad, lemon wedges and chipped potatoes. Beef Stroganoff 14.95 Strips of fine Scotch beef fillet in a paprika and lemon juice marinade, flamed in brandy and finished with Fife double cream, served with a timbale of braised rice and a julienne of gherkins. Tranch of Shetland Salmon 13.75 Topped with an apple and cinnamon crust, set on a lemon and elderflower essence and served with a roasted vegetable mash. Kilconquhar Casserole 13.50 A casserole of the finest Highland game, baby onion and black cherries finished with Burgundy wine and served with a sundried tomato, herb and potato gateau.  Desserts 4.95 each Kilconquhar Rhubarb and Ginger Crme Brl Light vanilla custard encasing a compote of rhubarb and stem ginger served with winter berries and sweet butter biscuits. Iced Drambuie and Nut Praline Parfait Served with Chantilly cream and a duo of fresh fruit coulis. Selection of Fine Scottish Cheeses Served with fresh fruit and wafer biscuits. Hot Dark Chocolate Pudding Surrounded with rich chocolate sauce, served with real dairy vanilla ice cream and winter berries. Dream of Robert the Bruce Butter shortbread sandwiching dairy vanilla ice cream, set on a Butterscotch sauce and finished with berries, flaked chocolate and whipped cream. 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