SAMPLE DAILY MENUS
TO START
Salmon terrine, mackerel mousse, horseradish aioli, foccacia croutons
Haggis Neeps and Tatties, whisky brose 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 potato, tarragon jus
Roast Sirloin of Scottish beef, roast potatoes, glazed root vegetables, Yorkshire puddings, port wine sauce
TO FINISH
Raspberry Cranachan, whisky jelly, toasted oatmeal
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, black pudding, 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, oatcakes
SAMPLE DAILY MENUS
TO START
Soup of the Day (V)
Highland game terrine, Dundee marmalade, 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