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Menu
Please find below some sample menus.
Our Chef will source the best catch of the day and market produce to create outstanding, seasonal dishes for an unforgettabe culinary experience.
Served in our Restaurant
Monday to Saturday
5.00pm-8.30pm
24th November to 30th December
5 courses £70
4 courses £62
3 courses £53
2 courses £45
STARTERS
Parfait
Duck Liver Parfait, Red Wine Poached Pear, Toasted SourdoughSalad
Beetroot Salad, Goats Curd, Pumpkin Seed, ZhougRavioli
Mushroom Ravioli, Sage and HazelnutFISH
Sea Trout
Gin Cured Sea Trout, Dill Creme Fraiche, Cucumber, Rye BreadScallop
Scallop, Roast Cauliflower, Black Pudding and Onion MarmaladeSkate
Skate Wing, Stuffed with Scallop and Crab Mousse, Partan BreeMAIN
Venison
Venison Loin, Bridie, Creamed Sprouts, Mustard and Whisky SauceHake
Hake, Shellfish Bouillabaisse, Potato Puree, SaffronLamb
Loin, Shoulder, Sweetbread, Jus, Garam Masala, Yoghurt (£5 supplement)Nut Loaf
Celeriac, Onion, Chestnut, Black GarlicCHEESE
Goats Cheese
Warm Carrot Cake, Pickled WalnutSelection
Cheese Selection, Chutney, CrackersDESSERT
Tipsy Laird
Pineapple, Spiced Rum, AlmondPudding
Sticky Toffee Pudding, Butterscotch, Vanilla Ice CreamPavlova
Passion Fruit Curd, Coconut, Mango, White ChocolateMousse
Chocolate Mousse, Salted Caramel, Milk Ice Cream, Honeycomb*GF option available
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