Dinner Menu

Chefs Appetiser

To Start

Hand Dived Orkney Scallops | Aubergine | Watermelon

Marinated Ballontine of Foie Gras | Apple Puree | Toasted Brioche

Jerusalem Artichoke Soup | Lardons | Fried Bread

Grilled Conference Pear (v) | Goats Cheese | Truffled Honey Dressing

Terrine of Perthshire Chicken & Leek | Capers | Shallot Puree | Toasted Wholemeal Bloomer

Main Course

Pave of Scottish West Coast Farmed Halibut | Lemon Thyme Potato Gnocchi | Fennel | Sauce Vierge

Saddle of Perthshire Lamb| Herb Crust | Aubergine |Turnip | Baby Fondant Potato

Fillet of Wild Sea Bass| Black Olive Crushed Potatoes | Purple Sprouting Broccoli|

Scallop Velouté

Green Pepper & Honey Coated Breast of Aylesbury Duck | Sweet Potato Puree | Kale | Beetroot | Red Wine Jus

Roasted Root Vegetable & Kale Crumble (v) | Balsamic Reduction

Desserts

Lemon Olive Oil Ice Cream | Fig Cream | Pine Nut & Lemon Puree

White Chocolate & Cardamom Pave | Butternut Squash Ice Cream

Vanilla Crème Brûlée | Orange Puree | Caramelised Orange Segments

Warm Pomegranate Sangria | Poached Fruits | Honey Ice Cream

Isle of Mull Cheddar | Lanark Blue | Scottish Brie Oatcakes | Biscuits | Celery

 

Cheese is also available as an additional course at a £5.50 per person supplement

 

Coffee & Teas

Fresh Ground Stromboli Cappuccino and Espresso Coffee, Mysore Rich Cafetiere Coffee and selected Teas all served with Petit Four 

 

3 Courses including Coffee £39.95 per person

 

Please note that this menu is a sample only

 

We do not use genetically modified ingredients and where ever possible use only the finest Scottish and British sustainable produce.

Please advise us of any food allergies or medical conditions we should be aware of prior to ordering

Portions sizes are based on our experience and customer comments, should yours be too small please just ask  .  .  .  and more will be provided.

(v) suitable for vegetarians

We can also accommodate vegans and gluten free requests if informed at time of booking.