Roast Red pepper & tomato soup
SmithS chicken & duck liver parfait
Caramelized onion chutney– Toasted brioche
Wild mushroom & celeriac Veloute- Soft poached egg-
Parmesan tuille & truffle Oil
Seared slow cooked lamb shoulder croquette-
Garden pea & mint puree-
Scottish smoked salmon Roulade-Piccalilli –
crisp bread- Herb salad-
– — –
Roast Butternut Squash & Leek Risotto-
Sautéed stem Broccoli- basil oil
Baked herb crusted Halibut- Smoked Haddock &Chive
crushed potatoes- Champagne & mussel cream sauce
Roast breast of Gressingham duck- glazed carrot- Braised Fondant potato- Tomato & tarragon gravy
Slow braised feather blade of scotch beef – creamy mash
Roast winter vegetables & rich red wine jus –
Matured Scotch Rib eye steak – French Fries-
Peppercorn sauce (£12 Supp)
– — –
Warm Orange & Almond Sponge- Candied orange ice cream- Marmalade caramel
Dark chocolate mousse- strawberry compote-
Katy Rodger’s crème fraiche- pistachios
Vanilla & rose Panna cotta-
Rhubarb & Orange Compote-
Selection of cheeses with Spiced pear chutney– Biscuits
(£4 Supp)
2 Course £35- 3 Course £40
Let us know if you have any Food allergies & intolerances