SAMPLE DAILY MENUS

TO START

Salmon terrine, mackerel mousse, horseradish aioli, foccacia croutons

Haggis Neeps and Tatties, sauce

Goats cheese and brie panacotta, beetroot carpaccio, walnut vin (V)

TO FOLLOW

Spinach and ricotta cannelloni, charred tomato coulis, crisp Italian bread (V)

Roasted breast of chicken , glazed carrots, dauphinoise , tarragon jus

Roast Sirloin of Scottish beef, roast potatoes, glazed root vegetables, Yorkshire puddings, port wine sauce

TO FINISH

Raspberry , whisky jelly, toasted

Lime and coconut cheesecake, grenadine syrup

Dark chocolate tar, orange compote, ginger crumb, white chocolate sauce

Freshly prepared tea and coffee

SAMPLE DAILY MENUS

TO START

Soup of the day (V)

Maple flavoured pressed pork belly, , parsnip swipe

Asparagus and mushroom tart, mixed salad leaves, red onion vinaigrette (V)

Smoked mackerel and trout terrine, beetroot puree, focaccia crouton, petit salad, lemon aioli

TO FOLLOW

Fillet of crisp skin salmon, creamy spring onion mash, wilted greens, pink peppercorn butter sauce

Roast breast of guinea fowl, stuffed with a tarragon and mustard mousse, green beans, rosti potato, lavender jus

Slow braised beef featherblade, whisky barley risotto, textures of carrot, potato puree

Potato gnocchi, wild mushroom cream, rocket and pesto salad (V)

TO FINISH

Chocolate and lime panna cotta, honeycomb, tequila and salt rocks

Glazed tart au citron, lemon cream sauce

Apple parfait, apple puree, crème de menthe

Dunsyre blue, Connage Clava, Mull of Kyntyre, quince jelly, grapes,

SAMPLE DAILY MENUS

TO START

Soup of the Day (V)

Highland game terrine, Dundee , melba toast

Tea Smoked Chicken Breast, Cherry Tomato, Blue Cheese and Tarragon Salad, Walnut Vinaigrette

Haggis Neeps and Tatties, Blair Athol Whisky Brose

TO FOLLOW

Fillet of Hake, Charred Tomato and Pepper Coulis, Red Onion, Caper, Olive Dressing, Snap Peas, Potato Terrine

Crispy Chicken Breast, Black Pudding Bon Bons, Mustard Mash, Broccoli Florets, Vanilla and Carrot Puree

Slow Cooked Aromatic Pork Belly, Fondant Potato, Garlic Green Beans, Pistachio Soil

Butternut Squash and Sweet Potato Risotto, Sugar Snap Pea and Affillia Cress (V)

TO FINISH

Strawberry Pana Cotta, Almond Tuille, Yoghurt Smoothie

Warm Apple Tart Tatin, Caramel Sauce and Carmelita Ice Cream

Mocha Cheesecake, Vanilla Ice Cream

Dunsyre blue, Connage Clava, Mull of Kyntyre, quince jelly, grapes, oatcakes