(SAMPLE) EVENING DINNER MENU
Whipped Highland Blue Cheese pea shoots, caramelised pear, toasted walnuts, beetroot tartare, Dijon dressing
Roulade of Venison and Duck pickled red cabbage, celeriac remoulade, spiced plum gel pear chutney
Seared Cured Sea Trout charred pickled cucumber, preserved fennel, yuzu and honey dressing, toasted rice
Pressed Smoked Haddock with Leek Vichyssoise Antonius caviar, potato, spring onion, crème fraiche
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Roast Venison Loin potato & rosemary terrine, pumpkin & honey puree, roast shallots, damson jus
Roast Pork Loin pancetta, savoy cabbage, roast butternut squash puree, skirlie potatoes, smoked pear and plum puree, rosemary jus
Sweet Potato and Celeriac Cake roast aubergine, asparagus, green olive dressing, crumbled Anster Cheese
Trio of Hake Sea Trout and Scallop sweet potato, cumin & celeriac cake, wilted greens, crab bisque, asparagus
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Selection of Scottish Cheeses (£12 supplement)
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Dark Chocolate Cremeux Grand Marinier dark chocolate soil, hazelnut praline ice cream, raspberry granita
Worcesterberry & Elderflower Parfait oatmeal shortbread crumble, raspberry gel
Panna Cotta Pittormie strawberries, star anise
3 Courses £68.00
(SAMPLE)EVENING TASTING MENU – £78 pp (Additional wine pairing £35.pp)
WHIPPED GOATS CURD
WATERMELON, PEA SHOOTS, SMOKED ALMONDS
BETROOT TARTARE, DIJON DRESSING
(w.p. Macon Village Chardonnay, France 125ml)
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PAN ROAST MACKEREL
CHARRED CUCUMBER, PRESERVED FENNEL
HORSERADISH, BUTTERMILK
(w.p. Sancerre Blanc, Domaine Bonnard, France 125ml)
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ROAST HAND-DIVED SCALLOP
CAULIFLOWER PUREE, APPLE
SEAWEED & CITRUS DRESSING
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ROAST VENISON LOIN
POTATO & ROSEMARY TERRINE
PUMPKIN & HONEY PUREE, ROAST SHALLOTS, DAMSON JUS
(w.p. Amarone Classico Costasera, Masi, Italy 125ml)
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STRATHDON BLUE
ROAST PITTORMIE PLUMS
HOMEMADE OATCAKES
(w.p. Grenat Vendage, Les Vignerons de Maury, France 50ml)
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ASSIETTE OF DESSERTS
CHOCOLATE GORSE GIN CREMEUX
WORCESTERBERRY PARFAIT
(w.p. Late Harvest Gerürztraminer, Montes Alpha, Curicό Valley Chile 50ml)