september – november

corn fed chicken supreme roasted with provolone piquante and grain mustard, puree of potatoes, grilled artichoke, spinach filled tomatoes and creamy madeira jus

roast rack of lamb, sweet potato mash, garlic roast zucchini, rosemary jus

chicken breast stuffed with haggis, roast potato, charred courgette, honey roasted roots and a thyme jus

whole roasted fillet of beef from the buccleugh estate, baked mushrooms and leeks, cheesy potato, parsnip fingers baked with maple syrup and wine jus

fillet of salmon rolled in smoked paprika and pancetta, roast potato, poached celeriac, braised beetroot, soured cream and café de paris butter

slow roast cushion of pork with a medley of mushrooms, orso, sun kissed pears, butter beans, shredded pak choi and chopped coriander served with light gravy sweetened with honey

marinated rump of lamb, rosemary and barley casserole, spiced beets, spaghetti of leeks and roasting gravy

jambonnette of chicken with stornaway black pudding and marjoram, creamed and roasted roots, parmentier potatoes, whisky gravy

loin of lamb with japanese mushrooms and slither of cured ham, salsify cooked in lemon cream, roasted potato, sweet sherry gravy

jambonnette of chicken filled with caramelised apple and blue cheese with savoy cabbage and sweet potato mash, cured ham and pine nuts, and sultana jus

roasted sea bass with grilled langoustine, paprika spiced potato, fennel and vine tomatoes and dressing of apples and balsamic vinegar

guinea fowl breast, pears roasted with vanilla and quince, smoked garlic dauphinoise and caramelised parsnip, sweetened game jus

chicken supreme marinated with garlic, lime and paprika, served with coriander gravy, cabbage mash and honey roasted root vegetables

sesame flavoured baked fillet of mackerel with crushed potato and coriander tian, braised fennel, butter beans and tomato veloute

four hour braised lamb shank with baked squash , mustard mash, sauce of cooking juices (maximum of 50 covers only)

confit of duck, puree of squash, parsnips cooked in maple syrup and cider vinegar fried foie gras, saute of shaved potato, rich jus finished with eschiree butter

roast breast and confit leg of partridge, game jus, little damson tart, barley risotto and dwarf carrots (maximum of 50 covers only)

roast fillet of venison, bathed overnight in thyme, juniper and sweet berries with tartiflette, parsnip puree, chantenay carrots and caramelised shallots (maximum of 50 covers only)

steak and kidney pie… braised daube of beef, shortcrust pastry parcel of lamb kidney, colcannon confit of roasted vegetables and gravy of cooking juices

roasted beef fillet and braised daube of beef with fondant potato, buttered young carrots, fine beans and sticky wine jus