(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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Duo of Beef seared sirloin, slow braised blade, potato & rosemary terrine, carrot & honey puree, roast shallots, black garlic 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
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(SAMPLE) TASTING MENU – £78. pp (Additional wine pairing £35.pp)
PLEASE PRE – BOOK TASTING MENU
WHIPPED GOATS CURD
WATERMELON, PEA SHOOTS, SMOKED ALMONDS
BETROOT TARTARE, DIJON DRESSING
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PAN ROAST MACKEREL
CHARRED CUCUMBER, PRESERVED FENNEL
HORSERADISH, BUTTERMILK
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ROAST HAND-DIVED SCALLOP
CAULIFLOWER PUREE, APPLE
SEAWEED & CITRUS DRESSING
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36 DAY AGED SIRLOIN PAVE
CARAMELISED ONION TART, OX CHEEK
GREMOLATA, RED WINE, THYME, KALE
ROASTED NEW POTATOES & BUTTERNUT SQUASH
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HEBRIDEAN BLUE
ROAST PITTORMIE PLUMS
HOMEMADE OATCAKES
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ASSIETTE OF DESSERTS
CHOCOLATE GORSE GIN CREMEUX
WORCESTERBERRY PARFAIT
The tasting menu is designed to be ordered by the whole table. Please inform the restaurant of any dietary requirements.