christmas

BOOK NOW FOR CHRISTMAS

Barbarossa is the ideal place to celebrate the festive period whether it be a small family get together or the full office party. Our dining rooms are separated into five different levels creating intimate and private areas for you to enjoy. The function room can accommodate parties up to 42 people with no hire fee. We have a choice of mezzanine areas for smaller groups.nnHave a look at our Christmas Menu and call for availability.nnAll out meals are freshly prepared using locally sourced produce where possible, if you have any dietary requirements or allergies please let us know and the chef will be happy to look after you.

CHRISTMAS LUNCH 2016

TWO COURSE FROM £15.90
THREE COURSE FROM £19.50
available from 12noon - 6.30pm

STARTER
SOUP OF THE DAY (v)
chef’s freshly prepared festive soup served with Italian bread
DUCK AND CHICKEN LIVER PATE
smooth duck and chicken liver parfait served with spiced apple nand pear compote, mixed leaves and highland oatcakes
ANTIPASTO (v option)
sliced cured Italian meats, roast vegetables, buffalo mozzarella drizzled with extra virgin olive oil, served with toasted Italian bread
SALMON, KING PRAWN & CRAB SALAD (£1)
sliced Scottish smoked salmon, sautéed king prawns and fresh crab, nwith tarragon, chive and pernod sauce, served with mixed leaves
HAGGIS, ‘NEEPS AND ‘TATTIES
barbarossa’s own haggis with mashed potatoes and turnip, served with whisky cream
SAVOURY TART(v)
sun blushed tomato, braised fennel and spinach filled tart with a mozzarella glaze and sweet roast pepper and garlic dressing

MAIN COURSE
TRADITIONAL TURKEY
festive roast turkey served with all the trimmings, roast potatoes, rosemary and red wine gravy
BEEF SIRLOIN (£4)
char grilled 8oz sirloin of beef served with pepper sauce and fries
VEAL A LA CREMA
veal escallops cooked in a wild mushroom and nmarsala cream, served with crushed new potatoes
CHICKEN BREAST
whole chicken breast stuffed with black pudding, tobermory cheddar and spinach, served with mashed potatoes and a tarragon, parsley and vermouth sauce
FISH OF THE DAY
chef’s choice of today’s fish served with seasonal vegetables and potatoes
GOATS' CHEESE AND FIG RAVIOLI (v)
goats cheese and fig filled ravioli tossed in a chilli butter with fresh parmesan shavings
PIZZA BARBAROSSA (v option)
stone baked pizza topped with tomato, mozzarella, parma ham, Italian sausage, rocket and parmesan

DESSERT
CHEESE BOARD
scottish and Italian cheese served with fruit, celery and highland oatcakes
CHRISTMAS PUDDING
warm Christmas pudding served with amaretto custard and vanilla pod ice cream
MIXED ICE CREAM
selection of dairy ice cream
DESSERT OF THE DAY
chef’s choice of today’s dessert

CHRISTMAS DINNER 2016

TWO COURSE FROM £23.95
THREE COURSE FROM £28.50
available from 6.30pm - 10pm

STARTER
SOUP OF THE DAY (v)
chef’s freshly prepared festive soup served with Italian bread
DUCK AND CHICKEN LIVER PATE
smooth duck and chicken liver parfait served with spiced apple and pear compote, mixed leaves and highland oatcakes
ANTIPASTI (v option)
platter of sliced cured Italian meats, roast vegetables and buffalo mozzarella drizzled with extra virgin olive oil, served with toasted Italian bread
SMOKED GAME PLATTER
selection of smoked game served with fruit mustard and rye bread
GOAT CHEESE AND FIG RAVIOLI
goat's cheese and fig filled ravioli tossed in a chilli butter with fresh parmesan shavings
FRITTO MISTO
halibut, king prawns and monkfish in a crispy semolina batter, served with a spiced orange and chive dressing
SCALLOPS AND FISHCAKE
isle of mull seared scallops served with a monkfish and smoked haddock potato cake with saffron cream

MAIN COURSE
TRADITIONAL TURKEY
festive roast turkey served with all the trimmings, roast potatoes, rosemary and red wine gravy
FILLET OF BEEF MEDALLIONS
fillet of beef medallions (6oz) cooked in a pepper cream sauce, served with fries and seasonal vegetables
RACK OF LAMB
roast rack of lamb with a pancetta and madeira jus, served with tobermory glazed dauphinoise potato (£2 supp)
MONKFISH AND PARMA HAM
baked monkfish stuffed with sun blushed tomatoes, mascarpone and braised fennel, wrapped in parma ham with buttered new potatoes and a seafood bisque
SEA BASS
pan fried sea bass fillets with olive oil mashed potatoes, sweet roast pepper and basil sauce
LOBSTER RAVIOLI
lobster and cheese filled ravioli tossed in a sage and parmesan butter topped with king prawn
BUFFALO AND RICOTTA RAVIOLI (v)
buffalo, ricotta and leaf spinach ravioli tossed in a cacio pepe sauce

DESSERT
CHEESE BOARD
scottish and Italian cheese served with fruit, quince jelly, celery and highland oatcakes
CHRISTMAS PUDDING
warm Christmas pudding served with amaretto custard and vanilla pod ice cream
MIXED ICE CREAM
selection of dairy ice cream
CHEFS HOMEMADE CHEESECAKE
chef’s choice of cheesecake made with mascarpone on a butter biscuit base

terms and conditions 2016
1. All festive bookings must be confirmed within 14 days of provisional reservation. 2. lunch and dinner deposit of £10.00 per person required as confirmation. 3. reservations not confirmed after 14 days will be released without further notification. 4. any reservations made after 30th November 2016 require the full deposit at the time of booking. 5. please note we do not accept cheque or american express. 6. all payments received are non-refundable. 7. should reservations reduce in numbers within 48 hours of the ate of the reservation, deposits can not be offset against other guests food and drink. 8. we shall endeavour where possible to cater for any specific dietary requirements, we ask requests should be made at time of booking or at your earliest possible convenience. 9. all prices quoted include VAT at the current rate. 10. 10% discretionary charge is added to tables of six or more. 11. for tables of six or more, only the festive menus are available. 12. for parties of six or more, the reservation holder will be responsible for any outstanding balance or un-paid items left unsettled. 13. menus are subject to change.