Duck liver and Madeira parfait; date, apple and sultana chutney; toasted brioche
Spinach, apple and nutmeg soup (v)
Warm salad of haggis, pork belly, beetroot, blue cheese and walnut; Dijon mustard and balsamic dressing
Dill cured gravadlax; Caesar red cabbage and celeriac remoulade; crispy salt and pepper capers
Fishcakes of smoked mackerel and brown crab; spicy lime pickle mayonnaise; red chard and chicory
Aubergine and harisssa hummous; kalamata, red onion aand vine tomato salad; toasted seeded sourdough (v)
Tofu, cheddar, almond and mango bon bons; cauliflower, chick pea and spinach dahl; lemon yoghurt (v)
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Rich casserole of venison; cooked slowly with red wine, root vegetables, grain mustard, and smoked bacon; chive mash; parsnip crisps
Breast of chicken in a pink peppercorn and rosemary rub; creamy porcini mushroom, white wine and pesto tagliatelle
Grilled fillet of seabass; garlic and parmesan mash; wilted spinach; bean, tomato and smoked paprika ragout
Risotto of butternut squash, asparagus and feta; pumpkin seeds; crispy sage (v)
Dukkah coated salmon ( seeds, nuts and spices); salad of bulgar wheat, cucumber, parsley, tomato, lemon and olive oil; lime and mint creme fraiche
Braised pork cheek; black pudding, red cabbage and orange rind; parsley roasted potatoes; spiced red wine gravy
Filo parcels filled with veggie haggis, red pepper and goat's cheese; potato, spring onion and pomegranate salad; minted sour creame (v)
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Christmas pudding; whisky and cinnamon ice cream
Flourless chocolate cake; banana caramel sauce; brandy whipped cream
Espresso and white chocolate crème brulee
Passionfruit panna cotta; homemade cranberry granola; stewed plums
Marsala wine poached pear; blueberry and pear sorbet; berry hibiscus syrup
Piece of Comte (cow's milk hard cheese; fruity/nutty notes); fig jam; charcoal crackers
“Le Colonel Citron” - scoop of lemon and thyme ice cream; shot of limoncello to pour over
We respectfully request a ten percent service charge on total bill on all parties of 5 or more.
