Sample Traditional Sunday Lunch Menu

Served 12.30 – 3.00 every Sunday

Starters

Wild mushroom and tarragon soup served with granary croutons

Confit of duck & foie gras roulade served with toasted brioche, apple & cider chutney and port syrup

Smoked mackerel & trout tian with lemon mayonnaise, pickled radishes and a citrus dressing

Goats cheese & horseradish mousse served with textures of beetroot and a parmesan & rosemary tuille


Mains

Roast leg of Perthshire lamb or roast breast of guinea fowl served with roast potatoes, seasonal vegetables, Yorkshire pudding and red wine gravy

Knockderry fish pie served with herb mash potato and seasonal green vegetables

Twice baked blue cheese soufflé served with walnut gnocchi, braised red cabbage and a shallot & chestnut dressing


Desserts

Pistachio cake served with coconut sorbet, pistachio gel and lemon marshmallows

Brioche bread and butter pudding served with vanilla anglaise and caramelized nuts

Selection of ice creams and sorbets

Selection of Scottish cheese served with Arran oaties and house chutney

2 Courses £19.95
3 Courses £22.95

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