SAMPLE SUPPER MENU

In addition to our A La Carte menu, our supper menu is served during our quieter months November-May, on Wednesday to Friday evenings only. Please request Supper Menu, when booking.

Starters

Slow cooked Puddledub pork cheek on celeriac mash with beetroot sauce
Fillet of Cod with Arbroath smokie risotto
Baked tomato, pepper and Anster cheese tart with tomato tapenade and garden salad leaves

Main Courses

Pan fried Featherblade of Scotch beef(served medrare) with Potato mash, buttered carrots and Bearnaise sauce
Fillet of monkfish with roast crown prince pumpkin, cavolo Nero kale, sherry sultanas and toasted pine nuts
Roast breasts of Partridge, roast root vegetables, fondant potato and wild mushroom sauce

Desserts

Toasted oat meringues with salted caramel ice cream, caramelised banana and raspberry sauce
Upside down Apple bramble hazelnut crumble with cinnamon ice cream and a little jug of cream custard
Trio of Scottish cheeses with homemade biscuits and plum paste

 

3-Course Supper menu £36