Dinner Menu (SAMPLE)

Veloute of Jerusalem Artichoke and Celeriac ox tongue, porcini mushroom dust, toasted pine nuts, parsnip crisps

Whipped Soft Goat’s Curd salt baked beetroot, golden linseed tuiles, figs, pickled apple, almond dressing

Poached Lightly Smoked Salmon pickled cucumber, fermented carrot, pomegranate, buttermilk, yuzu dressing, toasted popped rice

Barbecue Duck Breast burnt raspberries, hazelnuts, worcesterberry gel, pickled kohlrabi

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Duo of Scottish Spring Lamb pan seared loin, slow braised shoulder, celeriac puree, roast butternut squash, kale, minted plum puree, wild garlic jus

Roast Guinea Fowl Supreme Pittormie carrot puree, cinnamon red cabbage, skirlie potatoes, kale, smoked apple gel, thyme jus

Pan Seared Sea Trout potato, carrot and leek cake, tomato confit, red chard, spinach, Arbroath smokie broth

Potato, Carrot and Leek Cake, Manchego roast seasonal vegetables, confit cherry tomatoes, smoked paprika dressing, shaved fennel, smoked almonds

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Selection of Scottish and French Cheese          £9.00 Supplement

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

Clotted Cream Panacotta  poached Pittormie strawberries, star anise, Pimms, bee pollen, honeycomb

Dark Chocolate, Skye Sea Salt Marquise dulce de leche, cherry puree, hazelnut ice cream, meringue shards

3 Courses £50.00     2 Courses £42.00