Bread & olives appetizer
Homemade bread, infused olives, Scottish rapeseed oil & vanilla balsamic
Starters
Fish Cake
Smoked fish cake, saffron mayo, mixed salad
Goats Cheese
Roast peppers, olives, balsamic reduction
Roulade
Chicken roulade stuffed with black pudding and apple
Scallops
Cauliflower puree, cumin foam
Soup
Soup of the day, fresh bread
Main Dishes
Braised beef
Braised AngusBoquhan Estatebeef, shallot cream, roasted root vegetables, spinach, potato fondant
Duck
Supreme of duck, fondant potato, root vegetables, cherry cassis jus
Sea Bass
Chorizo and leek stew, white wine cream
Smoked Haddock Rarebit
Smoked haddock rarebit, wilted spinach, new boiled potatoes
Rack of Lamb
Herb and olive crust, roasted vegetables, creamy mash
Desserts
Cheesecake
Mango cheesecake, toffee crunch ice cream, strawberry compote
Cheeses
Selection of Scottish cheeses, oatcakes, Chef’s own pickle
Chocolate
Chocolate parfait, crushed pistachios, Belgian chocolate ice cream
Crème Brulèe
Vanilla brulèe, homemade shortbread, vanilla ice cream
Sticky Toffee Pudding
Toffee sauce, Chantilly cream
Vegetarian Menu
Starters
Blue cheese salad
Blue cheese, walnut and apple salad tossed in a honey and mustard dressing served with croutons
Bruschetta
Toasted focaccia, topped with sautéed wild mushrooms, spinach glazed red onions and toasted pine nuts
Grilled halloumi cheese
Grilled halloumi cheese with roasted beetroot, water cress and glazed balsamic reduction
Mains
Stir fry
Hot sweet sour vegetable stir fry with egg noodles, spring onions, mixed peppers and cashew nuts
Risotto
Roasted beetroot and goats cheese risotto with red pesto and water cress
Penne pasta
Penne pasta served with wild mushroom, sautéed leeks in white wine flat parsley cream sauce