Starters

Sauté chicken livers with brandy and Crème fraiche finished with

grilled chorizo and balsamic, served on a toasted Ciabatta Crouton.

Leek and Goats cheese tart, Tomato and basil dressing,

 Pea shoots salad. (v)

Pan-fried pork and “Haggis” Terrine Served with neeps and tatties,

 apple compote, creamed Whisky sauce.

Scottish smoked salmon, Red onions, Sakura cress, Caperberries and

Lemon dressing.

Chefs freshly made soup of the day. (Please ask)

Main Course

Confit pork with white bean, Pancetta and chive Ragout,

sweet red cabbage and apple compote

Breast of chicken with and Tarragon mash, garlic roasted wild mushrooms,

 Rich Madeira wine jus.

Grilled Sea-bass fillets on thyme fondant potato, Buttered spinach,

with Warm tomato salsa.

Grilled Prime Scottish sirloin steak, Hand cut chips,

confit tomato, and Sauté flat king oyster field mushrooms.

Roast red pepper risotto with Chive dressing (v)

Sweets

Scottish “Cranachan” raspberry Cheesecake, Sauce anglaise

Hot Sticky toffee pudding with toffee sauce and clotted cream!

Dark chocolate tart with Chantilly cream and fresh berry compote.

Hot Apple crumble with vanilla ice-cream.

Selection of Scotland’s finest cheese served with quince jelly, Fruit chutney,

 “Adamson’s“of fife, Scottish Oat cakes.