STARTERS | |
---|---|
Celeriac and white onion soup roasted shallot ve | |
Wild rabbit and apricot terrine piccalilli dressing and pickled vegetables | |
MSC prawn cocktail wild-caught Atlantic prawns in a Marie Rose sauce |
MAINS | |
---|---|
Free-range confit duck leg sticky red cabbage | |
Highland red deer stew creamed mash | |
Chestnut mushroom fricassee Jerusalem artichoke, purple potato crisps ve | |
Loch Duart salmon root vegetable potato cake, salsa verde | |
Highlands ribeye (10oz) house chips (£10 supplement) Dry-aged for 35 days to ensure tenderness and full flavour. Served with your choice of complimentary peppercorn sauce or mushroom and rosemary sauce |
PUDDINGS | |
---|---|
Black cherry, almond and kirsch tiramisu v n | |
Spiced treacle and citrus pudding v | |
Poached pear pear purée and creamy oat fraîche ve |
A discretionary 10% gratuity will be added to your bill. 100% of all gratuities go to our staff.
v vegetarian / ve vegan / n nuts
We list only the main ingredients in our dishes so please tell us if you have any dietary restrictions. We cannot guarantee that any menu item is completely allergen-free. (November 2020)