STARTERS
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CULLEN SKINK †
A delicious creamy fish soup made to an awardwinning Scottish recipe with smoked haddock and fresh cream, topped with croutons
RABBIT & HAM HOCK TERRINE
with toasted bloomer bread and a fig, balsamic, date & cranberry chutney
EGGS ROYALE WITH OAK-SMOKED SCOTTISH SALMON
oak-smoked Scottish salmon from the award-winning St James smokehouse, layered on a toasted English muffin, topped with a free-range poached egg and a rich smoked Hollandaise sauce
SECOND COURSE
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HAGGIS, NEEPS & TATTIES
our spiced haggis is served with carrot & swede mash, mashed potato and finished with a whisky & red wine sauce
MAINS
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CHICKEN EN CROUTE
chicken breast topped with wilted spinach in puff pastry. Served with roasted new potatoes, Tenderstem® broccoli, pan-fried chorizo and a creamy chorizo sauce
MUSHROOM & CHESTNUT PUDDING (V)
filled with mushrooms and chestnuts in a creamy sauce and served with Colcannon mash, honey-roasted parsnips, Tenderstem® broccoli, carrots and vegetarian gravy
WILD SCOTTISH VENISON MEDALLIONS
Tender medallions served with honey-roasted carrots, mashed potato with Savoy cabbage, fine beans and a rich red wine sauce
PUDDINGS
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RASPBERRY CRANACHAN
fresh whipped cream infused with honey & whisky, folded with crumbled oats, raisins and fresh raspberries
ULTIMATE STICKY TOFFEE PUDDING (V)
with dates, sultanas, a toffee, caramel & vanilla sauce and custard, double cream or ice cream
JAM ROLY POLY CRUMBLE SLICE
served with custard