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)
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
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)
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.