THIS WEEK’S MEAT

VENISON: Red Deer BEEF: Angus SHOT BY: Donald Frazer FARM: Roberthill Farm ESTATE: Glen Cannich FARMER: Robin Spence BUTCHER: Graeme BUTCHER: Hughie

Can be enjoyed as a starter or WEE PLATES as sharing plates BUTCHER’S CUTS

BREAD & WHIPPED BUTTER £3 Check the boards or ask for today’s cuts & weights

HAGGIS POPS, RED JON £5.5 MACDUFF’S RIBEYE STEAK (250g) £23 A favourite cut from our friends at HG Walter. Served with beef dripping tomatoes. VEGGIE POPS, RED JON (V) £5

VENISON CHATEAUBRIAND £12 per 100g BITES £5.5 The hunter’s choice of steak - prime fillet tenderloin, sold Homemade tartare sauce & dill. by weight & cooked to your specification.

VENISON SCOTCH EGG £7 TOMAHAWK STEAK (1kg) £85 Venison, & haggis - with mustard. Served with a choice of 2 sides (2-3 people)

INVERAWE £7 Sourdough, whipped butter, capers & lemon.

PARTAN BREE £8 HIGHLANDER'S LUNCH Orkney brown crab soup, horseradish whip, blood orange, wee peas & Barwhey cheese straw Available Monday - Friday, 12 - 3.30pm only

THE HIGHLANDER BURGER & CHIPS £11 Beef patty, melted cheese & onions - served on a MAINS brioche bun with chips.

STEAMED SHETLAND , S: £7 ARBROATH SMOKIE SKINK L: £14 Served in an Arbroath smokie skink - smokies, cream shallots, white wine, parsley & crusty bread. SIDES IRONBARK SQUASH, CHICORY £10 & WALNUT SALAD (v) Ironbark squash, watercress, ruby chicory, dandelion, DIRTY MASH £4.5 pickled currants, tarragon dressing & roasted walnuts

Add poached Loch Duart salmon - £3.5 CHIPS £3.5

Add venison topside steak + crumbled Strathdon blue cheese - £3.5 HAGGIS MAC & CHEESE £5.5

WHOLE ROASTED GILT-HEAD BREAM £18.5 Wild garlic paste, blonde almonds & brown butter LEAFY SALAD £3

SCOTTISH LAMB RUMP £21.5 MARKET VEG £4.5 Cauliflower puree, grilled green onions & lovage oil

VENISON TOPSIDE STEAK & CHIPS TRUFFLE MUSHROOM MAC & CHEESE (V) £5 £14 Venison topside from our very own Ardgay Game.

Add béarnaise - £1.5

Béarnaise - £1.5 Green peppercorn - £2.5 VENI-MOO BURGER Red Jon - £1.5 Bone marrow gravy - £3 Voted London’s Best Burger 2016! £11.5 SAUCES Beef patty, venison patty, cheese, béarnaise & caramelised onions - served on a brioche bun.

Add Portmahomack candied bacon - £2 Enjoy Mac & Wild at home or work with... Available bunless with a side salad or with a double beef patty - just ask.

BLOODY ROOTS BURGER (V) Macsween veggie haggis patty, beetroot ketchup, goats £11 cheese & honey fondue, brown butter mayo, ripped parsley salad & a brioche bun.

A discretionary service charge of 12.5% will be added to your bill at the end of your meal. Before you order your food & drink, please speak to a member of staff if you have any food allergies or intolerances FOOD PRODUCERS CRAB Boy John, North Sea Orkney

SALMON Alban Denton, Loch Duart salmon VENISON - RED, , SIKA DEER Ruaridh Waugh, Ardgay Game, Bonar Bridge

PORK Andrew Bridgeford, Petley Farm (near Portmahomack) SEA BREAM North Atlantic Ocean CHEESE Highland Fine Cheese, Rory Stone, Tain

COLD PRESSED RAPESEED OIL Robert Mackenzie, Culisse Farm, Tain

ICE CREAM Mackie’s of Scotland SMOKED SALMON Inverawe HAGGIS (WILD & EXTREMELY DANGEROUS) Charlie Munro, Munro’s, Dingwall LAMB Charlie Munro, Munro’s, Dingwall BLACK PUDDING Charlie Munro, Munro’s, Dingwall

VEGGIE HAGGIS BEEF - HIGHLAND, SHORTHORN, Macsween, Edinburgh ANGUS, GALLOWAY CATTLE Macduff Beef, Dumfries & Galloway

Book in for a virtual shooting session in our THE GUN ROOM & gun room, or ask the team about our private PRIVATE DINING dining room.

Every Saturday - unlimited brunch cocktails BOTTOMLESS £18pp for only £18pp. Visit our website or ask a BRUNCH member of the team for details.