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Smoked haddock, leek, and potato soup.

Twice baked ham hock souffle with cheese sauce.

Smoked pigeon breast, winter berry jelly, beetroot carpaccio

Steamed mussels, spring onion, chilli, served in a red Thai sauce.

Mushroom, lentil and spice haggis, clapshot potatoes, and whisky cream.

Slow cooked beef cheek, duchess potatoes, carrots, broccoli, carrots, handmade gravy.

Pan fried chicken breast, potato rosti,  wild mushrooms, greens, tarragon sauce.

Baked cod, duxelles, puy lentils, spinach, sea herbs

Mussels, asparagus, peas, brocolli, white wine veloute.

Sweet potato and kimchi with katsu curry sauce,  spouting broccoli, radish, and crispy kale.

One of the richest cuts of meat that is known for it's rich, buttery flavour and tender texture. Is served with hand cut chips, vine tomatos, chestnut mushrooms and a homemade peppercorn sauce.

Blonde chocolate dome, mousse, caramel 

Burnt Basque cheese cake, blackberry

Baked bread custard, rhubarb, meringue 

Caramalised apples, maple crumble, walnuts, coconut ice cream

A selection of Highland cheeses with oat cakes, candied walnuts and spiced apple chutney.