Starters
MEAT
FISH
VEGETARIAN
MEAT
- Confit Leg Of Duck With Cherry Glazed Red Onion Compote, Spring Onion And Watercress Salad
- Carpaccio Venison Rolled In Pink Peppercorns With A Celeriac And Horseradish Remoulade And Shiso Cress
- Twice Baked Chorizo Soufflé With A Saffron Cream Sauce And Mustard Leaves
- Stornoway Black Pudding And Mull Cheddar Rösti With Pea Shoots And A Cabernet Sauvignon Dressing
- Confit Duck And Pistachio Terrine Wrapped In Pancetta Served With An Apple And Fennel Salad
- Pan Seared Strips Of Chicken With A Gado- Gado Salad Served With A Peanut Sambal
FISH
- Hot Smoked Salmon With A Bitter Leaf Salad, Crisp Focaccia Croute And A Smoked Paprika Sauce
- Escabeche Of Mackerel With Fennel And Cumin Served With Toasted Sourdough
- Potted Shrimp With A Lobster Butter Served With Toasted Sourdough
- A Traditional Bowl Of Cullen Skink With Natural Smoked Haddock And Red Rooster Potatoes
- Arbroath Smokie, Leek And Spring Onion Fishcake Served With Soft Cooked Quails Egg And Hollandaise Sauce
- Beetroot Gravlax With Crispy Capers, Horseradish And A Pea Salad
- Pan Seared Orkney Scallops Served With A Sweet Mango And Chilli Salad Served With A Sweet Chilli Dressing
VEGETARIAN
- Roasted butternut squash and sweet potato soup topped with toasted cumin seeds
- Peppered Ragstone Goats Cheese With A Pea Shoot Salad And A Chilli And Coriander Puy Lentil Dressing
- Spiced Pumpkin Tarte Tatin Served With A Brinjal Pickle Soured Cream And Pickled Vegetables
- Sliced Buffalo Mozzarella With Slow Roasted Red Onions, San Marzano Tomatoes Served With A Focaccia Croute And A Salsa Verde
- Red Onion Tarte Tatin With A Herbed Goats Cheese, Balsamic Reduction And A Basil Dressing
- Sweet Potato And Piquillo Pepper Frittata Served Warm With A Chunky Tomato Chutney