Entree

Gazpacho Shot Tickler with Cool Tomato, Cucumber Chilli, Fennel Seed & Parmesan Crisp

Wood Smoked Salmon with asparagus Crème Fraiche & Hazelnut

Crispy Pulled Pork Patties with Lime Mayo & Cumin Seed Salad

Traditional Scottish Cullen Skink

Main

Pan Roast Loin of Scottish Venison with Green Peppercorn Sauce & Honey Glazed

Truffle Tagliatelle with Shaved Celeriac & Basil Oil

Pan fried sea bass fillet served with crushed new potatoes wilted rocket and garlic butter

Roasted West Country Chicken Breast with Roasted Sweet Potatoes, Seasonal Greens & Gravy

Rib eye steak with thyme hollandaise and roast sweet potatoes

Dessert

Chocolate Crushed Meringue Mess with Seasonal Berries

Warm Apple Crumble Tart with Cinnamon Custard & Clotted Cream

Panna Cotta with raspberries & pomegranate seeds

Local Cheese Trio with Crackers & Fruit Chutney

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