Seasonal Menu

SNACKS

Radish, Smoked Cheese, Onion
Arbroath Smokie, Creme Fraiche, Buckwheat
Crispy Haggis, Cabbage, Spiced Date

6 Pounds 


APPETISER


START

Salmon
Seaweed, Cucumber, Apple, Radish

Scallop
Squid, Smoked Roe, Celeriac 

Beef
Tartare, Cured Egg, White Turnip, Lovage

Veal Sweetbread
Morel, Wild Garlic, Foie Gras (£3 supp.)

Mushroom 
Ravioli, Celeriac, Parsley, Truffle 



MAIN

Venison
Black Pudding, Grains, Cauliflower (£4 supp.)

Goosnargh Duck
Cabbage, Squash, Clementine

Stone Bass
Langoustine, Sea Kale, Mushroom

Skate Wing
Smoked Haddock, Wild Leek, Pepper Dulse

Squash
Herb Gnocchi, Cabbage, Clementine



DESSERT

Valrhona Chocolate
Blood Orange, Milk Jam

Highland Crowdie
Rhubarb, Yoghurt, Sorrel

Sea Buckthorn
Apple, Caramel, Creme Fraiche

Cheese Selected
by George Mewes (£3 supp.)

4 Courses - 40 Pounds

Vegetarian Menu - 35 Pounds