Menus

Set Menu

Starters

Soup of the day (GF, Vg)

Cullen Skink (GF)

Beetroot stained Scottish Smoked Salmon, cabbie claw dressing, cress salad (GF)

Chargrilled asparagus wrapped in Serrano ham, lemon, orange & roast almond orzo, lime & chive sour cream

Three tomato & oregano mix, pulled Scottish buffalo mozzarella, rocket & wild garlic pesto (GF, V)

 

Mains

Roast Gressingham duck breast, braised caraway cabbage, roast root veg gratin, ‘Bigarade’ sauce (GF)

Mirin glazed fillet of salmon, stir-fried veg, wild rice & teriyaki dressing

Scottish beef fillet, celeriac mash, Stroganoff style sauce, smoked bacon & parsley butter (GF) £9 supplement

Pan fried fillet of seabass, Thai spiced risotto, coriander puree, red chilli jam (GF)

Bacon wrapped roast supreme of chicken, Macsween Haggis, Auchentoshan cream sauce

Sides

Triple cooked chips (V, Vg)/ Creamed Savoy Cabbage & Bacon (GF) / Dauphinoise Potatoes (GF) / Roast asparagus & broccoli, toasted almonds (GF, V) / Mange-tout, red onions & sesame seeds (GF, V, Vg)

Desserts

Almond & polenta cake, oranges in Marsala wine, orange & tarragon sorbet (GF, Vg)

Warm dark chocolate pot, homemade pistachio ice-cream

Poached pear, Scottish gin, white chocolate & blackcurrant honey oatmeal

Vanilla & Irish cream panna cotta, raspberry & mango compote, coffee tuille

Trio of homemade ice-creams, brandy basket & fruit coulis

Dinner 2 course £28 / 3 course £35

Served Sunday - Friday, 12 – 2.30pm, 4.45 – 5.45pm
Saturday 12 – 2.30pm