TEEING OFF
Curried Cauliflower SoupGBP 7.50
cauliflower cous cous, madras curry oil, coriander (v,ve,gf)
Beetroot Cured Hebridean SalmonGBP 13.00
beetroot gel, horseradish cream, orange, caviar (gf)
Duck Liver ParfaitGBP 10.00
toasted brioche, carrot & orange chutney (gfa)
Salt Baked CeleriacGBP 18.00
whisky soaked apple, celeriac & vanilla puree, kale, ash (v, ve,gf)
West Coast Scallops
parsnip puree, Speyside black pudding, pickled pear
ON THE 9TH
Roast Cornfed Chicken BreastGBP 22.00
smoked butter & truffle potato puree, balsamic glazed red onion, fine beans, chasseur sauce (gf)
Grilled Fillet of Sea TroutGBP 26.00
pumpkin ravioli, roasted butternut squash, pumpkin seed granola, baby crayfish, langoustine bisque
Wild Mushroom & Truffle RisottoGBP 19.00
wilted spinach, sauteed wild mushrooms, roasted almond, white truffle oil (v,ve,gf)
Pan Seared Sea BassGBP 32.00
smoked butter & crab potato puree, samphire, pickled grapes, white wine & caviar cream sauce (gf)
Sides
Skinny FriesGBP 3.50
Truffle & Parmesan FriesGBP 5.00
Garden SaladGBP 3.50
Mac n CheeseGBP 5.50
Bakery Sourdough & Homemade ButterGBP 3.50
Desserts
Vegan dark chocolate brownieGBP 9.00
textures of orange, sorbet (ve,gf)
Chocolate & orange torteGBP 9.00
hazelnut praline, orange sorbet
Glazed lemon tartGBP 9.00
Italian meringue, pistachio, kirsch-soaked cherries (gfa)
Scottish highland cheese selectionGBP 14.00
organic grapes, oat wafers, quince jelly, crisp breads, homemade chutney (gfa)
