(september – november)
traditional combination of chicken breast stuffed with haggis with a whisky infused sauce, mashed roots and roasted vegetables
fillets of bream and snapper with herb butter sauce, crushed peas with lemon, steamed potatoes and plum tomato
supreme of maize fed chicken with wild mushroom and tarragon mousse,
medley of courgettes, peas and beans, parsley potatoes and cream sauce
pork fillet with prosciutto ham, apple and sultana stuffing with sage gravy, spiced pak choi and roast potatoes
roast guinea fowl supreme with prune, lemon and leek stuffing, white wine sauce, honey roast parsnips and savoy cabbage with cumin seed
fillets of lemon sole baked with salmon mousseline and streaky bacon
served with a saffron sauce, duchesse potatoes, panache of French beans, sunblush tomatoes and baby corn
pesto brushed baked loin of lamb with coriander and chilli jus, butternut squash, potato tian and balsamic glazed baby onions
roast highland grouse with foie gras, streaky bacon and rich wine jus with grated potato cake, roasted beetroot and orange glazed carrots
herb crusted loin of lamb with thyme infused gravy, roesti potato, beetroot and red onion and buttered mooli
peppered venison fillet with port wine sauce and caramelised shallots
with dauphinoise potato and curly kale
medallions of veal fillet wrapped in parma ham with sage and orange
served with a herb butter sauce, roasted pepper, shitake mushrooms
and roesti potato
fillet of Scotch beef topped with a wild mushroom mousse and port wine sauce accompanied by roasted desiree potato
and braised red cabbage
red onion tarte tartin topped with goats cheese
coriander stir fried oriental vegetables wrapped in a filo parcel served with an asparagus cream sauce
open lasagne of woodland mushrooms topped with parmesan and dried tomatoes served with grain mustard cream sauce
caramelised onion and sweet potato tart with smoked cheese, apple chutney and basil dressing
ratatouille risotto with pimento confit and rocket pesto