MENU
********
Loch Duart salmon gravadlax, prawn arancini
Apple and dill buckwheat blinis,
lemon crème fraiche, avruga caviar
.
Shaved vegetable and tofu with pesto arancini
Apple and dill buckwheat blinis,
lemon crème fraiche, aubergine caviar (N)
*
Panko breaded butterfly chicken with curried butter
Winter squash sag aloo, timbale of turmeric rice, courgette
Lime and coriander raita
.
Panko breaded Butternut squash with curried butter
Winter squash sag aloo, timbale of turmeric rice, courgette
Lime and coriander raita
*
Caramelised apple cheesecake
Cinnamon honeycomb crunch, apple cider puree
*
Coffee

Pan-roasted hand-dived scallops
Pig’s cheek bon bon
Apple, black pudding and shallot purée,
piccalilli and walnut crumble (N)
*
Braised shin of beef
Orange and olive gremolata
Creamy mustard mash
Chargrilled baby vegetables with kale
Red wine jus (A)
*
Chocolate fudge pudding with cream
Cointreau cream (A)
.
.
VEGETARIAN MENU
.
Meze: Griddled red pepper, hummus,
mixed bean falafel, cos lettuce and sweet chilli sauce
*
Leek, butternut squash, spinach and ricotta Wellington
Creamy mustard mash
Chargrilled baby vegetables with kale
Arrabbiata sauce
*
Chocolate fudge pudding with cream
Cointreau cream (A)
..

Menu
Lentil and mushroom pate
Chargrilled heritage beetroot and courgette
Rocket and tomato chutney
*
Seared pork cutlet
Sage, lemon and sweet potato puree
Grilled baton vegetables, crisp pancetta
Calvados and chive sauce (A)
Vegetarian: Mozzarella and falafel stack
Sage, lemon and sweet potato puree
Grilled baton vegetables, curly kale
Calvados and chive sauce (A)
*
Caramelised apple cheesecake
Cinnamon honeycomb crunch, ginger puree (A)
Coffee and mints ( served at tables)

‘Burns Night’
Root vegetable broth with Dunsyre Blue
cheese and chive croutons
*
Traditional baked haggis
Neeps and tatties
Braised carrots
Cranachan with mascarpone and raspberries (A)
.
.
VEGETARIAN MENU
.
Root vegetable broth with Dunsyre Blue
cheese and chive croutons
*
Portobello mushroom with vegetarian haggis
and poached free-range egg
Neeps and tatties
Braised carrots
Whisky sauce (A)
*
Cranachan with mascarpone and raspberries (A)

Italian sausage, orzo and basil broth
Provolone cheese croûte
Micro red basil
*
Roast supreme of corn-fed chicken,
kale and pancetta stuffing
Braised leg confit suet pudding
Maris Piper and watercress purée
Bouquetière of seasonal vegetables
Chianti gravy (A)
*
Italian cheeseboard
*
Cranachan with mascarpone and raspberries,
homemade shortbread (A)
.
.
VEGETARIAN MENU
.
Italian vegetable, orzo and basil broth
Provolone cheese croûte
Micro red basil
*
Asparagus, plum tomato, herb and pine nut ravioli
Wild mushroom and tarragon casserole
Bouquetière of seasonal vegetables
Tomato compote (N)
*
Italian cheeseboard
*
Cranachan with mascarpone and raspberries,
homemade shortbread