TEEING OFF
Curried Cauliflower Soup£ 7,50
cauliflower cous cous, madras curry oil, coriander (v,ve,gf)
Beetroot Cured Hebridean Salmon£ 13,00
beetroot gel, horseradish cream, orange, caviar (gf)
Duck Liver Parfait£ 10,00
toasted brioche, carrot & orange chutney (gfa)
Salt Baked Celeriac£ 18,00
whisky soaked apple, celeriac & vanilla puree, kale, ash (v, ve,gf)
West Coast Scallops
parsnip puree, Speyside black pudding, pickled pear
ON THE 9TH
Roast Cornfed Chicken Breast£ 22,00
smoked butter & truffle potato puree, balsamic glazed red onion, fine beans, chasseur sauce (gf)
Grilled Fillet of Sea Trout£ 26,00
pumpkin ravioli, roasted butternut squash, pumpkin seed granola, baby crayfish, langoustine bisque
Wild Mushroom & Truffle Risotto£ 19,00
wilted spinach, sauteed wild mushrooms, roasted almond, white truffle oil (v,ve,gf)
Pan Seared Sea Bass£ 32,00
smoked butter & crab potato puree, samphire, pickled grapes, white wine & caviar cream sauce (gf)
Sides
Skinny Fries£ 3,50
Truffle & Parmesan Fries£ 5,00
Garden Salad£ 3,50
Mac n Cheese£ 5,50
Bakery Sourdough & Homemade Butter£ 3,50
Desserts
Vegan dark chocolate brownie£ 9,00
textures of orange, sorbet (ve,gf)
Chocolate & orange torte£ 9,00
hazelnut praline, orange sorbet
Glazed lemon tart£ 9,00
Italian meringue, pistachio, kirsch-soaked cherries (gfa)
Scottish highland cheese selection£ 14,00
organic grapes, oat wafers, quince jelly, crisp breads, homemade chutney (gfa)
