2 courses 31.95
3 courses 39.95

Cullen Skink with freshly baked bread (GF Available)

Kale pesto stuffed Portobello mushroom with a toasted pine nut & balsamic salad
(Vegan) (GF Available)

Braised pigs cheek with crispy haggis, celeriac purée, roasted turnip and an apple jus

Smoked salmon carpaccio with pickled veg, beetroot purée and radish (GF/DF)

Soup of the day with freshly baked bread (V) (GF/DF/Vegan Available)

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Turkey Balmoral with mini jacket potatoes, turnip purée, vegetable panache and a whisky sauce

Sweet potato, butter bean and spinach stew with toasted cashew nuts and flatbread (Vegan)

Seared Scottish salmon with crushed potatoes, vegetable panache and a shellfish bisque (GF)

Spiced poached pear salad with pickled beetroot, fresh fruit, toasted flaked almonds and a raspberry vinaigrette (Vegan/GF)

Rolled haddock stuffed with smoked salmon, creamy mash potato, seasonal veg and a dill cream (GF)

8oz Ribeye Steak aged 30-35 days served with field mushroom, confit tomato and hand cut chips (GF) (DF Available) (Supplement 7)
Surf & turf – add king prawns (GF) 6
Sauce – add a whisky sauce (GF) 4

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Rhubarb, blueberry & walnut crumble with rhubarb compote and crème anglaise

Pink grapefruit posset with a blackberry compote and homemade shortbread (GF Available)

Profiteroles served with a warm chocolate sauce

Pineapple carpaccio with caramelised banana and fresh berries served with a fruit coulis and strawberry ice cream (Vegan/GF)

Mixed ice cream with fresh fruit (GF) (Vegan Available)

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Menu valid 1st December – 31st December. Booking required.

Please note we will be closed Christmas Day, Boxing Day and New Year’s Day.

A discretionary 10% service charge will be added to all bookings of 6 or more.


THIS MENU MUST BE PRE ORDERED VIA EMAIL A WEEK BEFORE YOUR BOOKING.