Sample A La Carte Menu

Autumn 2014

 

First Course

Broccoli veloute, Lanark blue cheese with a pancetta crisp 5.95

Beef tartare, pickled wild mushrooms, roasted hazelnuts served with crispy croutons 11.95

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

Leek & lobster terrine, a la greque vegetables with saffron emulsion 11.95

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

 

 

Main Course

Roxburghe Estate grouse served with dauphinoise potatoes, creamed curly kale, glazed baby carrots, celeriac puree and a red berry jus 18.95

Fillet of highland roast venison wellington served with polenta cake, textures of parsnips and juniper berry 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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