Sample A La Carte Menu

September 2014

First Course

Cauliflower veloute with Arran cheddar cheese puffs and lightly curried butter 5.95

West coast crab with North Atlantic prawns served with asparagus, lime mayonnaise, orange gel and micro herbs 8.95

Roast breast of wood pigeon served with sweet potato puree, turnip batons, charred leeks, macadamia nuts and Madeira jus 8.95

Inverawe smoked salmon roulade served with cucumber chutney, micro leaves and a citrus dressing 8.95

Carpaccio of local venison loin served with spinach puree, berry chutney, pickled baby vegetables and a redcurrant syrup 9.45

Garden pea & broad bean panna cotta served with seasonal beetroot, radishes, kohlrabi and crispy carrots 8.95



Main Course

Tasting of rabbit: loin, rack, stuffed leg and offal, served with polenta cake, pea puree, peas, broad beans and a rabbit jus 19.95

Fillet of highland beef wellington served with parmentier potatoes, sherry glazed baby shallots, roasted root vegetables and red onion jus 24.95

Loin of Morayshire hill farm Lamb with pomme anna, ratatouille, basil pesto, courgette ribbons and a red wine jus 21.95

Fillet of halibut served with roast scallop, carrot & anise puree, polenta gnocchi, braised baby gem and a buerre blanc 19.95

Poached lemon sole served with herb pomme dauphine, crab filled cherry tomatoes, purple sprouting broccoli and sauce grenoble 19.95

Slow poached truffled duck egg served with potato gnocchi, wild mushrooms and hollandaise sauce 15.95




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