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The Red House Hotel in Coupar Angus has a brand-new summer menu, which started on Friday 12th June.

In what sees different global cuisines inspirations take centre stage, new dishes on the menu include a curried chicken cigar with mango dip as a new starter choice, along with a taste of Italy in a wild mushroom and spinach arancini with red pesto dressing, and a roast leg of lamb, with salsa de verde, garlic baby roast potatoes and a summer bean salad.

Asian inspiration can be found in two new dishes—the delicious confit duck croquettes with plum sauce, together with the Asian noodle salad. US influence is seen in the slow-braised smoky beef brisket dish, served with pickled vegetables, coleslaw, creamy mashed potatoes, and a smoky jus.

Both vegetarians and vegans can enjoy the Crumbled Quorn Katsu with citrus edamame bean salad and steamed rice. For fish lovers, there’s seared spiced sea-bass fillets with mediterranean vegetables on a red pepper coulis, whilst a classic French dish of chicken cordon bleu sees chicken breast stuffed with smoked ham and cheese.

The Red House Hotel “favourites”—dishes such as homemade beefsteak pie, homemade meat lasagna, fresh fillet of haddock, scampi, steak, mixed grill and macaroni cheese—are still included though, as, in the words of hotel owner, Alan Bannerman, “these are the very popular, comforting dishes that many regular customers enjoy. We simply can’t take them off!”

The burger menu has also had refresh too, with a classic beef burger, piri-piri chicken burger on a brioche bun with mozzarella and cheddar cheese, and a pumpkin and spinach burger for vegans or vegetarians, served with fries, coleslaw and red onion marmalade.

“When it comes to sweets, we're keeping it summery, with a Summer Berry Sundae, showcasing the world-class berries all around us, together with a raspberry frangipane tart with raspberry sorbet,” said Alan.

Other indulgent desserts include a dark chocolate and lemon torte, with vanilla ice cream, the Red House sticky toffee pudding, served with hot butterscotch sauce and vanilla ice cream, and a morello cherry cheesecake. All are desserts which are full of flavour, handmade made from scratch on the premises.

“We are really pleased with this fresh summer menu,” finished Alan. “We like to keep shaking it up every few months so that there's always something different and seasonal to discover, both for our regular customers, and new guests, perhaps coming along to enjoy a golfing break with us.”

Further details www.red-house-hotel.co.uk

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