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Lunches & Dinners

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(traditional Scottish broth with diced chicken, leek and prunes)
Roasted Butternut Squash and Pancetta
Creamed Celeriac and Black Truffle
Lobster Consomme with Scallop Dumplings


Loch Var Smoked Salmon
Cockburn of Dingwall Haggis with Neeps
nip of whisky
Portland Bay Crab
topped with crème fraiche and served with a red pepper coulis
A Trio of Scottish Salmon
poached, smoked and gravadlax with lemon and herb dressing and mixed shoots
Foie Gras de Canard Roulade, Truffle Oil
and Toasted Brioche with Sauterne jelly
Warm Arbroath Smokie and Horseradish Tartlet
with fresh beetroot salad
Pork Rillette
with spiced apple chutney and oatcakes
Seasonal Game Roulade
with celeriac and red cabbage slaw and redcurrant vinaigrette
Grilled Crottin Goat’s Cheese with a poached pear and walnut salad (v)
Honey Roasted Figs with a Rocket Pesto
and herb garlic croutons (v)

Main Courses

Pan Fried Fillet of Halibut
wilted spinach, caper croquette and brown shrimp butter
Steamed Filled of Scottish Salmon
mussel & chive veloute, petit pois, green beans & baby gem and baby new potatoes
Pan Fried Fillet of Seabass
samphire puree, roasted cherry tomatoes, fennel & crayfish
Classic Beef Wellington
seasonal vegetables, roast potatoes and a red wine jus
Roast Loin of  Venison
celeriac rosti, green beans and wild mushroom sauce
Roast Fillet of MacDuff Beef
glazed vegetables, horseradish dauphinoise potatoes and Forestiere sauce
Roast Breast of Guinea Fowl
tarragon and squash risotto and roasting jus
Cannon of Salt Marsh Lamb
fondant potato, green beans in anchovy butter and basil jus
Grilled Aubergine, Courgette and Yellow Peppers
gnocchi and parmesan cheese
Roasted Red and Golden Beetroot, Cherry Tomatoes
Rocket Pesto and Goats Cheese Croquettes

Desserts and Savouries

Mango and Passion Fruit Delice
seasonal berries
Warm Dark Chocolate Fondant
hot chocolate fudge sauce
Praline Parfait
frozen vanilla yoghurt and praline crumb
A Trio of Classic Scottish Desserts
Drambuie syllabub, cranachan ice cream and Ecclefechan butter tart
Tarte Tatin
Calvados sauce
Dark Chocolate Truffle
raspberry mousse and fresh raspberries


Canapé Bruce
Welsh Rarebit
Croque Monsieur
Selection of Scottish Cheeses
(Dunsyre Blue, Isle of Mull Cheddar and Clava Brie)

Coffee and Orkney tablet are included in all 3 course menus.
For 2 course menus coffee and Orkney tablet would be charged
at an additional £2.50 per person.


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