Cumin lamb rump, savoy, fondant, beetroot, almonds, greens, lamb jus.
Herb Crusted cod, puy lentils, butternut squash, greens.
Beef Cheek, dauphinoise potatoes, carrots, greens.
MENU
Starters
FRENCH ONION SOUP (GF)
Parmesan bread and butter pudding.
VENISON (LF)
Slow cooked venison, ragù, tagliatelle.
SEA TROUT (GF)
Beetroot cured sea trout, salsaverde, cream cheese, radish.
VEGAN HAGGIS (LF VGN)
Mushroom and lentil haggis, root vegetables, tattie scone, turnip, velouté.
Mains
BEEF (GF)
Slow cooked beef cheek, boulangère potatoes, carrots, greens and rich gravy.
CHICKEN (GF)
Pan fried chicken breast, confit leg, potatoes, leeks, stuffing, chicken and white wine jus.
DUCK (GF LF)
Duo of duck breast and leg, puy lentils, greens, red wine jus.
RAINBOW TROUT (GF)
Pan fried trout, rosti, beurre noisette, kale, asparagus, almonds and pea puree.
THAI (GF LF)
Red Thai curry, cod cooked en papillote, mussels, pak choi.
SPELT (LF VGN)
Butternut spelt risotto, greens, sage, nutmeg, winter black truffle.
Desserts
CHOCOLATE
Blonde Chocolate dome, mousse, caramel and shortbread.
YUZU (GF)
Frozen yuzu soufflé, toasted marshmallow, confit lemon.
GIN RICE PUDDING (NUTS)
Fassfern gin rice pudding brûlée, lemon balm, nuts.
CHEESE BOARD (NUTS)
Scottish cheese with oatcake crumb, honey, apple, walnuts, quince.
PLEASE CONTACT US REGARDING ALLERGIES AS MANY DISHES CAN BE ALTERED