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Sample menu
Sample menu
Sample menu
Starters
Wood pigeon wellington with pickled raisin
Cured trout with apple dashi and roe
Risotto with cep, parmesan and truffle tuille
Mains
Scottish salmon with fennel fondue, bouillabaisse sauce and mussels
Partridge with parsnip, pear and nuts
Pithivier with squash, celeriac, lemon skirlie and picalilli
Desserts
Souffle with sticky toffee, miso and clotted cream
Meringue with lemon and Heather Hills honey
Brulée with Pedro Ximenez and shortbread
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