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Sample menu
Sample menu
Sample menu
Starters
Whipped goat's curd with tomato and basil, crisp Parma ham and garlic croutons
Roasted veal sweetbread with casserole of fresh peas and girolles and horseradish velouté
Cannelloni of seatrout and dill crème fraiche, pea puree, caviar and olive oil tuille
Mains
Saffron potato gnocchi with fresh peas, broad bean and feta compote, wild asparagus and leek oil
Roast loin of pork with asparagus, pearl onions, jumbo cous cous, baby spinach and bacon velouté
North Sea cod courgette flower stuffed with ratatouille, poached white beans, black olive puree and basil velouté
Desserts
Lemon curd, fresh strawberries and basil sorbet
Selection of Scottish cheeses
Raspberry soufflé with lime and lemongrass sorbet
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