THIS IS A SAMPLE MENU SUBJECT TO CHANGE
Potato – leek & smoked applewood cheddar soup
Smiths Chicken & Duck liver pate- orange marmalade compote-toasted brioche
Parma ham wrapped turkey & Stornoway black pudding roulade- Parsnip puree- sage & onion crumb
Smoked Scottish salmon & beetroot tartare- dill & horseradish crème fraiche-
Baked Goats cheese & Cranberry tart- rocket- pear & walnut salad-balsamic dressing
Seared king scallops – lightly curried cauliflower & coconut puree- crispy spiced cauliflower – granny smith apple- curry oil (£8 Supp)
~~~~~~~~~Christmas~~~~~~~~~
Pumpkin Gnocchi – Sauteed wild mushrooms & chestnuts- smoked garlic & pumpkin puree- shaved parmesan & brown butter dressing
Roast herb crusted Cod loin- Smoked pancetta – potato & winter vegetable cassoulet- crispy kale
Seared sea bass- crushed herb potatoes- sautéed julienne carrot- ginger & mangetout- Shetland mussel & champagne butter sauce
Slow braised blade of beef – creamy mash-carrot & orange puree- honey & star anise roast carrots- rich red wine jus
Roast chicken breast- pork & herb stuffing- goose fat potato gratin- Sauteed savoy cabbage- crispy cauliflower cheese croquette- roast gravy
Roast Gressingham duck breast- braised red cabbage- roast Hasselback potatoes- glazed carrots- plum & cinnamon sauce (£8 supp)
Seared Ribeye of scotch beef – Truffle & parmesan fries -Peppercorn sauce-or blue murder & shallot butter (£12 Supp)
~~~~~~~~~Christmas~~~~~~~~~
Steamed Christmas pudding- brandy custard-
Sticky toffee & banana pudding- vanilla ice cream & salted toffee sauce
Orange & Drambuie panna cotta- poached oranges-mincemeat short bread
Darck chocolate delice- pear & stem ginger- katy rogers crème fraiche
Section of cheese & biscuits – Quince jelly (£4 Supp)
Tuesday- Thursday Lunch 2 course £30- 3 course £35
Tuesday- Thursday evening and all day Friday – Sunday 2Course £35- 3 course £40
Christmas eve and Hogmanay 2 course £40 3 course £45