september – november

soup

smooth leek veloute, with soured cream and crunchy wild rice

caramelised spanish onion soup, with peeled manchego and chives

creamed sweet potato and chickpea soup with chopped alfalfa and sesame crouton

roasted parsnip and apple puree, with a hint of lime and orange blossom honey

smooth wild mushroom soup, with pine nuts roasted in garlic oil and creamed parsley

pheasant and sweet chestnut broth with brown lentils and roasted oats

chunky smoked haddock chowder with potato, onion, leeks, fried oatmeal and soured cream

puree of butter bean with confit of ham hock

celeriac, crème fraîche and cumin soup

carrot, orange and coriander soup

puree of turnip, red lentils with crispy bacon

starter

pressed terrine of slow roast shin of beef, confit of carrots, sweet potatoes and mooli

inverawe smoked salmon, charred lime and milled black pepper

seared and spiced blue tuna, creamed mooli and coriander, wasabi biscuit

quintet of scottish seafood featuring smoked and kiln roast salmon, gravalax, langoustine and scallop with dill and mustard cream

inverawe smoked salmon mousse with dressing of trout caviar, zest of  lemon and olive oil

pumpkin and sweet chestnut cheesecake, seeded  pastry, dressing of  saffron poached aduki beans and chives, cheese wafer and crispy kale 

foie gras pate, sultana and nigella seed compote, little salad of  mushrooms, toasted brioche wafer

ginger cured salmon with fennel salad, pickled cucumber and aromatic ginseng dressing

terrine of toulouse sausage, sweet cured pork and haricot beans, compote of bramley apples and golden sultanas

rillettes of pork confit with  creamy citrus dressing, quince, semi dried grapes and baby leaf salad

walnut croûte spread with ricotta and sage, topped with roast figs

autumn pear poached in spiced apple juice ,tiny quince and taleggio terrine, blackcurrant and rock melon smoothie

smoked salmon spring rolls, kiln roast salmon mousse, malted grain crostini, herb salad, smoked garlic and crushed shellfish oil

confit of duck thigh, potato creamed with piquant orange oil, preserved cranberries, sage and honey soup

softly poached gressingham duck egg, hidden by a quail salad with pancetta, fried pumpernickel croutons and chestnuts all tossed in soured maple dressing

grilled chicken, boudin, fried fig and pistachio bread, curried pot roasted okra and black lentil jus