Starters

 

Confit Duck Rillette

Toasted Brioche, Carrot, Orange and Pomegranate Salad, Finished with Cumberland Sauce, 13

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Seared Scallops

Paired with Venison Salami, Burnt Apple Purée, Celeriac Crisps, Vanilla & Apple Cider Vinaigrette, 17

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The Foragers

Sautéed Forest Mushrooms, Fried Hens Egg, Smoked Pancetta, Toasted Sourdough, Truffle Shavings, Pesto Hollandaise, 15

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Cured Sea Trout

Crispy Trout Skin, Keta Caviar, Dill Oil, Sourdough, Served with a Seaweed Butter, 14

 

Whipped Crowdie

A Delicate Balance of Heritage Beetroots, Pickled Brambles, Candied Walnuts, Finished With Dill Oil, 12

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Mains

 

Pan Seared Glen Lyon Venison Loin

Served With Squash Purée, Roasted Roots, Fondant Potato, Kale and a Decedent Dark Chocolate Jus, 35

 

Fillet of Seabass

Confit Fennel, Spiced Lentils and Lobster Bisque, 34

 

Slow Roasted Pork Belly

Textures of Parsnip, Black Pudding Mash, Crackling, Baby Apples, Finished With a Toffee Apple Sauce, 28

 

Sweet Potato & Lentil Tagine

Basmati Rice, Grilled Asparagus, 22

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Ribeye Steak

Roasted Shallots, Cherry Tomatoes, Watercress, Served with

Chunky Chips, Sauce Bearnaise or Peppercorn Sauce, 42

 

 

 

 

 

 

 

Desserts

 

Milk Chocolate Mousse

Encased In a Chocolate Box, Brownie Crumb Served with Chocolate and Caramel Sauce, 12

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Baileys Crème Brûlée

Cinnamon Sable Biscuit, 12.50

 

​Spiced Plums

Oatcake Crumble, Drambuie Ice Cream, 11

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Selection of 4 Cheeses

Cheese Biscuits and Accompaniments, 15

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