Sample Dinner Menu

       We change our menus regularly according to available seasonal produce.

       Starters

Fillet of hake with winter chanterelles, crispy Serrano ham and garden herb butter sauce 10.75
Roast breast of Woodpigeon on potato rosti with “Jimmy’s Chimmichurri”. 9.75
Seared hand dived Isle of Mull Scallops with lentil dhal and roast cauliflower 13.25
Wild mushroom tart tatin with red onion marmalade and garden salad leaves 10.00

 

Main Courses

Roast roe venison, red cabbage and skirlie with game stock reduction. 26.50
Selection of local seafood with boulanger potatoes and seasonal vegetables on saffron sauce 27.50
Roast fillet of Scottish beef with slow cooked featherblade of beef, cabbage stir fry and fondant potato 29.50
Roast saddle of local Lamb, roast root vegetables, lamb hotpot with lamb stock reduction 28.50

 

Desserts

Steamed Victoria plum syrup sponge on cream custard with raspberry ripple cream 8.25
Vanilla buttermilk pannacotta with compote of fruits in homemade damson gin with damson sorbet 8.25
Iced banana parfait with chocolate sorbet, almond tuile and Pedro Ximinez caramel sauce 8.25
Selection of Scottish Cheeses with home-made biscuits and wild plum paste 12.50