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

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

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

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

Pan Seared Hake polenta, turmeric cake, tomato confit, samphire, spinach, asparagus, shellfish bisque

Polenta, Turmeric 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 oatcakes, chutney              £9.00 Supplement

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

Clotted Cream Pana cotta poached fruits, star anise, red wine, 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