(september – november)
soup
spiced butternut squash
smoked ham, leek and potato
celeriac, crème fraiche and cumin
puree of turnip, red lentils with crispy bacon
carrot, orange and coriander
starter
pressed roast vegetable terrine with vanilla oil and red onion jam
rannoch smokery herb smoked chicken with walnut and apple salad and gooseberry chutney
tian of wild mushrooms and marinated vegetables with minted red rice and crème fraiche salad, tomato vinaigrette
rillette of confit duck, smoked venison and cranberry with port and balsamic vinegar syrup
terrine of game, pistachio and chestnuts with cumin spiced apricot compote
shetland smoked salmon, with beetroot salad, red pepper essence and basil oil
tian of cumin poached salmon with turmeric and poppy seed dressing, alfalfa sprouts and wilted pak choi
seafood medley of smoked salmon, madiera herring, tiger prawns, crab claws and peppered mackerel
lightly baked goats cheese and prosciutto ham with pink grapefruit, walnuts and warmed honey
terrine of chicken and sundried tomatoes with caramelised fig, kumquat and plums
medley of prawns with wilted rocket, avocado oil and seared baby tomatoes
open lasagne of woodland mushrooms with creamed garlic, grain mustard and herb oil
seared sea trout with crushed peas, virgin olive oil and herbs
roast marinated wood pigeon breast with truffled celeriac and leek and braised lentils
mediterranean vegetable terrine with red onion jam and basil oil
galia melon, celerian and orange salad with pink grapefruit
salad of plum, cherry and sunblush tomatoes with mozzarella, basil and olives
tian of celeriac and leek with roast peppers and balsamic vinegar
marinated artichoke and hummus salad with sesame dressing and tomato confit