Sample menu

Sample menu

• Sample menu
• Starters
• Diver-caught scallop with pork belly, carrot and anise
• Chicken liver parfait with chicken rillette, mandarin chutney and sourdough brioche
• Heritage tomato salad with Burrata, smoked almonds, basil
• Haggis bonbons with neeps and tatties and whisky cream sauce
• Mains
• Battered haddock with triple-cooked chips, crushed peas & tartar sauce
• Mushroom risotto with Inverloch goat's cheese, sauteed mushroom and hazelnut truffle oil
• Pan-fried venison with potato & rosemary rosti, pancetta & plum-braised red cabbage with wild mushrooms and port jus
• Chicken Balmoral with Ayrshire hassel back potatoes, carrot puree, whisky sauce and baby carrots
• Desserts
• Apple and pear crumble with vanilla ice cream 
• Sticky toffee pudding with butterscotch sauce and vanilla ice cream
• White chocolate coconut terrine with mango sorbet and mango chutney
• Selection of Scottish cheese with prune chutney, grapes and Peter's yard sourdough crackers