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The Grange Inn Sample Dinner Menu



Wild Forest Mushroom Veloute with truffle oil, porcini mushroom dust and chive flowers

Beetroot Cured Salmon with dill and Eden Mill gin,  black mustard seeds, pickled cucumber and yuzu dressing

Roulade of Pigeon and Venison with blueberries and quail eggs, plum gel and burnt rosemary oil

Anster Cheese Crème Brulée on roast heritage tomato salad, walnuts and pickled apples


Duo of Scottish Beef  pan roast sirloin pavè of beef and slow braised blade, smoked Anna potatoes, savoy cabbage, celeriac puree and a fresh root horseradish infused jus

Roast Guinea Fowl Supreme with herb polenta cake, leek and roast shallot puree, salt baked squash and a blackcurrant jus

Pan Roasted Wild Sea Trout Fillet with local purple kale and samphire, confit of plum tomatoes, saffron creamed potatoes and East Neuk crab bisque

Grilled Polenta Cake with salt baked kohlrabi and squash, heritage tomato dressing, crumbled feta cheese and smoked almonds


Tonka Bean Panna Cotta  with Allanhill strawberry and bergamot chilled soup and broken honeycomb

Trio of Chocolate and Cointreau Pave with white chocolate sauce, pistachio ice cream and meringue shards

Clock Beer Pudding with salt caramel sauce and honeycomb ice cream

Selection of Scottish and French Cheeses with spiced apple chutney, oat cakes and grapes

The Grange Inn Restaurant