Sample Menu

Set menu
Starters
Broccoli and Roquefort soup with foam and micro herb
Textures of Scottish shellfish with lobster and crab ravioli, courgette ballotine and glazed lobster tail
Mains
Fillet of wild Scottish seabass with confit fennel, orange chiccory and fennel pesto
Loin of Tweed Valley venison with heritage carrot, roscoff onion and kale
Desserts
Citrus meringue pie with Amalfi lemon cream, soft Italian meringue, kumquat compote and bergamot sorbet
Selection of ice creams and sorbet