2 Course - £45 per head or 3 Course - £55 per head (both including the Intermediate Course)
Starters
Truffled Hen’s Egg, Salad of Asparagus, Chive Hollandaise
(V/DF*/GF)
Scottish Shellfish Bisque, Mussels, Scallops, Langoustines
(DF/GF)
Pressed Terrine of Maize Fed Chicken, Wild Rice, Prunes & Leeks
(DF/GF)
Tortellini of Wild Mushrooms, Wilted Spinach, Cepe & Root Garlic Sauce
(V)
Soup of the Day, House Bread
(VE/V/GF*/DF)
Salt Baked Beetroot Salad, Granny Smith Apples, Candied Walnuts
(VE/V/GF/DF)
Intermediate
Prosecco Sorbet
Mains
Fillet of Scotch Beef, Slow Cooked Ox Tail, Creamed Potato, Sauce Bordelaise
(DF*/GF)
Pan Fried Fillet of John Dory, Broccoli Puree, Saffron Noodles, Caviar & Cucumber Citrus Butter
(DF*/GF*)
Duo of Gressingham Duck, Orange Puree, Crisp Herb Gnocchi, Bramble Jus
(DF/GF)
Provençale Vegetables, Basil & Goat’s Cheese Terrine, Pave of Potato, Salad of Air Dried Tomatoes
(VE*/V/DF*/GF)
Chicken Prosciutto, Clapshot, Whisky Cream
(GF)
Roast Cauliflower Steak Tempura, Cauliflower, Olive & Raisin Tapenade, Granny Smith Apple Puree
(VE/V/GF/DF)
Sides
Tenderstem Broccoli & Toasted Almonds£ 5,00
(VE/V/DF/GF)
Rocket & Parmesan Salad£ 5,00
(GF)
Creamy Chive Mash Potatoes£ 5,00
(V/GF)
Mac & Cheese£ 5,00
(V)
Skin on Fries£ 5,00
(V/VE/DF)
Desserts
Poached Strawberries, Mint, Jam Doughnuts, Crème Fraiche Sorbet
(V)
Passionfruit Crème Brulée
(V/GF)
Bitter Chocolate of Highland Park Ganache, Coco nib Tuille, Cherry Sorbet
(V/GF)
Poached Winter Berries, Bramble Sorbet
(VE/V/DF/GF)
Selection of Scottish Cheeses, Oatcakes, House Chutney, Pressed Apples, Celery
(GF*)
