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Sample menu
Sample menu
Sample menu
Starters
Beetroot and goats cheese with candied and roasted walnut
Pan-fried scallops with cauliflower, black pudding crumb, pomegranate and kale
Chicken arancini with curry sauce, coriander salsa and pickled mango
Mains
Roast Gressingham duck breast with honey-glazed turned potato, figs, rainbow chard and port jus
Seared fillet of Kilmelford sea trout with purple potato, fennel, orange, beetroot and horseradish cream sauce
Ratatouille stuffed filo tarte served with wild garlic and almond couscous, roast red pepper coulis and balsamic
Desserts
Popcorn panna cotta with salted caramel, red wine plum and toffee ice cream
Warm chocolate brownie with roast white chocolate and passionfruit
4 Scottish cheese slate with homemade chutney, oatcakes, apple, celery and grapes
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