Collection menu one
Baked soft herb and green chilli crusted seabass
indonesian carrot salad with cress, sweet soy.
Roasted nuggets of local wild venison
Melt in the mouth parsnips, steamed broccoli, wild gravy.
Orange and vanilla scented crème brûlée, orange sorbet.
Collection menu two
Home organic tea smoked salmon
chef's melba toast, local curd cheese, green dressing.
Roast free range corn fed Scottish chicken in herbs and garlic
caramelized roots and potatoes, spiced bread sauce
chicken and thyme roast jus.
Chocolate tower with tropical fruit sauce, cocoa crunch.
Collection menu three
Our special twice baked local blue cheese soufflé
sticky red onion marmalade, spinach salad.
Chargrilled dried aged fillet of highland beef,
confit of potato, leeks and peppercorn sauce.
Pink grapefruit and orange jelly slice, local yogart sorbet.
Collection menu four
Scottish duck and foie gras terrine
spiced apple chutney, home toasted olive brioche.
Roasted wild halibut steak
white bean and chorizo casserole, lobster butter.
Warm crunchy pastry pine apple tart with frangipane
burnt butter and vanilla icecream.
Collection menu five
Caramelised fillet of organic sea trout
raw and cooked asparagus lemon dressing.
Pot roast loin of highland hillside lamb
garden chokes puree, honey roast carrots,
lamb neck confit ravioli, white onion lamb glaze.
Seasonal fresh berries with rum baba and custard
