Please select a first, main course and dessert from the following options. Our chef, Bruno, is always happy to create more options if you have something specific in mind. Please also bear in mind that seasonality will always effect availability of ingredients. We will advise on this once you have made your initial selection.

 

Specially selected vegetarian menus can also be produced so those in your party don’t get left out of a wonderful meal. Along with the well chosen menus we can recommend wines from our extensive list for your enjoyment.

 

 

Grilled goat’s cheese, caramelized onions, toasted brioche, rocket salad

Pan fried red mullet, escabeche vegetables, petit salad

Sleepy hollow wood smoked salmon and langoustine ravioli, fennel shavings, shellfish foam

Ham hock terrine, celeriac remoulade, balsamic reduction

Wild mushroom risotto, parmesan shavings, mushroom foam

Chicken liver parfait, toasted brioche, petit salad

Mull cheddar twice baked soufflé, pickled beetroot and celeriac salad

 

 

Pan fried chicken breast, pomme purée, buttered spinach, albufera sauce

Roast striploin of highland beef, rosti potato, creamed cabbage, red wine jus

Roast saddle of venison, braised red cabbage, wild mushrooms, haggis ravioli, juniper jus

Roast chump of lamb, fondant potato, shallot purée, buttered spinach, root vegetables, rosemary jus

Pan fried organic Scottish salmon, shrimp risotto, nutmeg, paprika and tomato

Pan fried fillet of sea bream, pomme purée, fine beans, caper butter sauce

Pan fried loin of cod, crushed potatoes, mussel and fennel cappuccino