Sample A La Carte Menu

Winter 2015

First Course

Winter squash and horseradish soup with chestnut oil 5.95

Pork belly with turnip fondant, onion puree, seasonal garnish and apple gel 8.95

Knockderry House cured salmon pave with textures of beetroot and pickled vegetables 8.95

Peppered Gressingham duck breast with clementine puree, honey glazed parsnips, toasted brioche and meat glazed dressing 8.95

West coast scallops served with Stornoway black pudding, pancetta, celeriac cream sauce and micro leaves 9.95

Twice baked Arran cheddar soufflé with buttered kale, celery batons, candied walnuts, shaved radish, warm shallot and walnut dressing 8.95

Main Course

Oven roasted partridge breast served with braised partridge leg, sweet potato rosti, salt baked celeriac and a puy lentil veloute 20.95

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 pommes anna, ratatouille, basil pesto, courgette ribbons and a red wine jus 21.95

Lemon sole with parmentier potatoes, squash puree, candied salsify, kolrabi with a caper herb dressing 20.95

Grilled seabass fillet with curried cous cous, cauliflower puree, kale leaves, cauliflower beignets, sauté Jerusalem artichokes and caper-berry dressing 19.95

Jerusalem artichoke gnocchi with sweet red cabbage, roast turnip batons, pickled wild mushrooms, shallot puree and brussel sprout leaves 15.95

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