(september – november)

slow roast cinnamon spiced cushion of pork with rice wine jus, fennel seed mash, sticky red cabbage and white turnip and apple puree

jambonette of chicken with stornaway black pudding and marjoram, served with sweet potato mash and honey glazed roots

roasted guinea fowl supreme with prune, lemon and leek stuffing, creamy white wine jus, grated potato cake, cumin spiced parsnips and savoy cabbage

fillets of lemon sole baked with salmon mousseline and bacon, served with saffron veloute, duchesse potatoes and confit of leeks, carrots and morels

baked fillet of shetland salmon with champagne butter sauce, crushed potato tian, lime braised chicory and roasted pepper

rosemary crusted roast fillet of lamb with rich wine jus, roesti potato, roasted red onion,  beetroot and poached celery

supreme of chicken stuffed with haggis, served with whisky jus, mashed roots and roasted potatoes

roasted fillet of scottish beef with port gravy, honey roasted carrots,  potato gallette topped with plum tomato and parmesan, portabella mushrooms baked with leeks

steamed fillets of red snapper and black bream with chervil butter sauce, fondant potato, crushed peas and ratatouille

roast fillet of venison with thyme and juniper scented jus, butter braised potato, parsnip puree and caramelised shallots

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