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Veloute of Sweet Potato and Celeriac Soup with paprika oil, crème fraiche and toasted walnuts

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

Anster Cheese Creme Brulee with golden and red beetroot, roasted figs, toasted pine nuts, pomegranate and walnut dressing

Beetroot, Gin and Treacle Cured, Lightly Smoked Salmon  with dill creme fraiche, pink grapefruit dressing and popped rice


Duo of Aged Scottish Beef the pave pan seared and the blade slow braised, smoked garlic dauphinoise potatoes, shallot puree, maple salt baked autumnal vegetables and a wild mushroom, thyme and claret jus

Pan Roasted Halibut on fennel herb polenta cake, roast Pittormie cauliflower, samphire, spinach, confit heritage tomatoes and langoustine bisque

Roast Guinea Fowl Supreme with skirlie potato, baby leeks, blueberry, verjus and pear gel, carrot puree and tarragon jus

Fennel Herb Polenta Cake with thyme roast seasonal vegetables, tapenade, smoked paprika dressing and crumbled goat’s cheese


Iced Worcesterberry, Bramble and White Rum Parfait with passion fruit syrup, caramelised pineapple, shortbread crumble and granola

Tonka Bean Panna Cotta with poached autumn fruits in sea buckthorn gin syrup, honey comb and bee pollen

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

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

The Grange Inn Restaurant