STARTERS

Baked brie and caramelised red onion tartlet
with spiced apple chutney
v £5.95

Sauté baby squid
with chorizo and cherry tomatoes
£5.95

Brown onion and thyme tea
with liver parfait and root vegetables
£4.95

Pan fried pigeon, haggis, neeps and tatties, rich red wine jus
£6.95

Fried goats cheese, roasted figs, chard and walnut salad
v £6.75

Pistachio studded pheasant and pork belly terrine
with pickled vegetables
£6.95

Salmon 3 ways
Poached with black pudding/smoked with wasabi caviar cream/beetroot cured
with fennel and celeriac remoulade
£8.25

Risotto of butternut squash
with curried crème fraiche
v £5.95

Diver caught scallops and crispy smoked ham
with a smoked garlic dressing
£8.50

Sticky sesame beef
with chilli rocket
£7.50

Tiger prawn, tomato and vine leaf lasagne
£7.95

A complimentary intermediate course will be served after your choice of starter

MAINS

Fillet of lamb rolled in cous cous, pistachio and black onion seed
set on a gingered sweet potato puree with a Cardamom cream sauce
£16.50

Char grilled vegetable and noodle salad
with coconut and pistachio pesto
v £11.95

Roast breasts of pheasant wrapped in pancetta
with parsnip mash, pomegranate jus
£14.95

Parmesan crusted Bream fillets, braised savoy cabbage
with surf clam marinara
£14.95

Potato gnocchi, ragout of winter wild mushrooms, spinach,
and rosemary
v £12.95

Diver caught king scallops wrapped in caul fat set on a bed of haggis
with a grain mustard and pepper sauce
£17.95

Roast fillet of pork with creamed cabbage, black pudding, crisp pancetta and potato fondant
with a Madeira jus
£15.95

Rack of venison crusted with juniper berries set on sweet potato bubble and squeak
with a gin and gooseberry sauce
£19.95

Roast salmon fillet wrapped in vine leaves
with spiced tomato and mussel broth
£16.35

Scottish fillet of beef served with Pont neuf potato’s and...
Pepper brandy and haggis cream
or
Truffle jus
£19.95

Hake, baked with smoked bacon, leeks, mushrooms, beans and cream
£14.95

A trio of Scottish fillets flattened and pan fried with lemon grass, coconut and ginger
with wok fried Asian vegetables and crisp rice flour pancakes
£16.95

SOMETHING SPECIAL

Jasmine tea crème brulee with caramelised rhubarb
£4.95

Mulled wine poached pears with cinnamon ice cream
£4.95

Very sticky toffee pudding with Caol Ila butterscotch
£4.95

Chocolate, ricotta and hazelnut biscuit cake
£4.95

Roast squash and wild honey pudding with lavender ice cream
£4.95

Today’s Scottish cheese board
£6.75

This menu was current on 18.12.07.
Please check with the restaurant
for current availability of dishes.