Starters

Crispy haggis scotch quail eggs with caramelised red onions, mustard aioli and peashoots

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Black pudding and asparagus terrine served with crispy bacon, poached egg and hollandaise

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Chicken liver parfait with a pistachio crumb served with caramelised red onion marmalade, red wine jus and croutons

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Smoked salmon mousse parcel served with pickled cucumber noodles and lime creme fraiche

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Smoked haddock fish cake served with creamed leeks, crispy shallots and candied lemon

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Baked goats cheese with balsamic glazed fig, crispy paprika potatoes and sweet red peppers

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Blue cheese beignets with honey roast pear, candied walnuts and balsamic reduction. 


Mains

Fillet of beef served with parsnip puree, maple glazed carrots, pomme Anna, mushrooms and red wine jus

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Loin of venison, potato rosti, roast celeriac and a red wine, orange and chocolate jus

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Chicken stuffed with haggis and wrapped in bacon with creamy mash, whisky sauce, roast turnip and carrots

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Wild mushroom risotto with asparagus, parmesan tuile, crispy kale and truffle oil

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Roast squash and spinach filo parcel with parsnip tartiflette, cranberry chutney, toasted pine nuts 

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Pan fried cod with crispy smoked bacon, braised leeks and peas, celeriac puree and parmesan

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Pan roasted fillet of salmon with honey glaze, asian fennel salad, beetroot puree and mango salsa

Desserts


Dark chocolate brownie with candied walnuts, coffee syrup and vanilla ice cream

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Lemon and thyme panna cotta with baked apricots and shortbread

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Whisky ice cream with toasted oats, honeycomb and macerated raspberries

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Poached pear with cinnamon cookie and caramel sauce

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Banana bread with peanut parfait, chocolate soil, banana crisps and caramel sauce