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)
SUNDAY TIMES MAGAZINE
Lussmanns included in Marina O’Loughlin and Giles Coren’s top 100 favourite eating spots in the UK. Find out more.
