Sample menu

Sample menu

• Sample menu
• Starters
• Isle of Mull Scallops with smoked preserved fennel and black pudding
• Avocado and feta salad with cauliflower couscous, passionfruit pearls and quail's egg
• Ballotine of rabbit and chicken with pear & apple salsa and herb oil
• Mains
• Pan roasted duck breast with pickled beetroot, vegetable dauphinoise potato, roasted fig, pancetta cream and plum gel
• Open ravioli of wild black garlic mushroom with artichoke heart and Beurre blanc sauce
• Pan fried brown trout with sea samphire, truffle scented potato gratin, pea velouté and roasted red pepper purée
• Desserts
• Chocolate fondant with homemade blackcurrant sorbet
• Traditional Cranachan and honeycomb
• Sticky toffee pudding with salted caramel ice cream