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 .