Sample Menu

Starters
- Treacle cured Scottish salmon with confit fennel, orange and sea fingers
- Beetroot tartare with pistachio crumb, caramelised apple and endive
- Confit duck leg terrine with brioche, piccalilli and teriyaki gel
Mains
- Saddle of venison with red cabbage, pickled brambles, beetroot, salsify root and game jus
- Breaded Scottish haddock with chunky chips, tartare sauce, salad and peas
- Butternut squash coconut & chili risotto with parmesan and onion powder
Desserts
- Spiced poached pear with cherry gel, meringue and cherry sorbet
- Warm gingerbread pudding with butterscotch sauce and salted caramel ice cream
- Dark chocolate tart with white chocolate ice cream and chocolate soil