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Veloute of Pumpkin Soup with black truffle oil, crème fraiche and toasted pumpkin seeds

Seared Pigeon Breast on celeriac salad, pickled red cabbage, burnt raspberries, toasted hazelnuts and plum dressing

Whipped Crowdie Cheese with toasted smoked pickled apple, roast figs and a balsamic dressing

Poached Smoked Salmon on a shaved fennel salad with a pink grapefruit dressing and popped r


Duo of Lamb the loin pan seared and the shoulder slow braised, crushed winter vegetable mash, purple sprouting broccoli and a rosemary jus

Roast Guinea Fowl Supreme with skirlie potato, buttered leeks, roast plums, carrot puree and porcini mushroom jus

Pan Roasted Sea Trout with saffron mash potato, salt baked butternut squash, wilted kale, confit heritage tomatoes and shellfish bisque.

Tarte Tatin of Kohlrabi, Squash and Red Onion with smoked paprika dressing, aged feta cheese and toasted almonds


The Grange Clock Beer Pudding with honeycomb ice cream and butterscotch sauce

Cinnamon Panna Cotta with poached winter fruits in sea buckthorn gin syrup and honey comb

Talisker and Dark Chocolate Torte with praline ice cream, blueberries in violet liqueur and meringue shards

Selection of Scottish and French Cheeses with grapes, oatcakes and a spiced apple chutney

The Grange Inn Restaurant