Starters
Warm crispy wild mushroom, oxtail, and parmesan risotto,
with garden pea puree and pea shoots
Salad of Aberdeen Angus beef, pickled carrots, horseradish and
shetland black potato crisps
Ratatouille and goats cheese tart, micro leaves and
sweet balsamic dressing (v)
Warm haggis ballottine with a potato and thyme croquette,
puree of curried swede and port glaze
Homemade Soup of the day
Asparagus creamed leek and parmesan tart
poached egg, grilled green asparagus, sauté wild mushrooms (v)
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Mains
Crispy fried lemon sole goujons, crusted garden peas,
home made tartar sauce and chunky chips
Pan seared yellow fin tuna, buttered leek risotto, baby beets,
sweet ginger and shallot dressing (Tuna served rare)
Grilled sea bream, chive crusted new potatoes, confit fennel and basil oil
Roasted old spot pork loin, glazed baby
carrots and apple sauce
Slow braised beef with sauce bourguignonne and creamy mash potato
Oven roast lamb rump, slow roasted white onion pomme puree,
buttered baby vegetables, confit garlic and Rosemary jus
Rigatoni pasta with garlic and thyme roasted meatballs and
black olive and plum tomato sauce
Fresh linguine served with free range char grilled chicken,
red pesto cream sauce and parmesan shavings
Smoked salmon mousse with baby leaves, roasted plum
tomato and coriander salsa, home cured gravadlax and citrus mayonnaise
Pan roasted cod with celeriac puree and lentils, girolles,
truffle jelly and Madeira jus