Sample Dinner Menu

       We change our menus regularly according to available seasonal produce.

       Starters

Roast fillet of wild Scottish hake with Pittenweem prawns and samphire on prawn bisque sauce. 12.50

Pot roast breast of woodpigeon on potato rosti with Jimmy’s Chimichurri   9.50

Seared hand dived scallops with roast cauliflower, spring onion and baby capers.  12.75

Beetroot tart tatin, celeriac remoulade with goat’s cheese honey ice cream 8.75

 

Main Courses

Roast saddle of ‘Balhelvie Farm’ lamb, lamb confit, roast root vegetables on lamb stock reduction 25.00

Selection of local seafood with boulanger potatoes and seasonal vegetables on saffron sauce 24.50

Roast roe venison with red cabbage, skirlie and roast vegetables on game sauce 24.00

Roast fillet of Scottish beef with slow cooked featherblade of beef, cabbage stir fry and fondant potato 27.90

 

Desserts

Steamed Seville marmalade sponge on cream custard with orange ice cream 7.95

Vanilla buttermilk pannacotta with poached garden rhubarb, rhubarb sorbet and earl grey syrup 7.95

Parfait of almond ‘Turron’ praline wafer, chocolate sorbet, salted caramel sauce and poached pears 7.95

Selection of Scottish Cheeses with home-made biscuits and wild plum paste 9.95