march – may

soup

spring vegetable broth with herb dumplings

tamarind flavoured chicken and chilli noodle broth

roasted pepper and beef tomato

puree of peas, crème fraiche and mint

italian plum tomato soup with fresh oregano and toasted parmesan croute

veloute of woodland mushrooms with sherry

starter

salad of prawns with mango, caser dressing and seared baby lettuce

marble salmon terrine sweet onion chutney, basil oil and dill infused oatcakes

creamy parfait of smoked salmon, mooli and chervil with poppy seed and turmeric spiced dressing

the scottish ‘tapas plate’ baked haggis with potato and bacon salad, dunsyre blue cheese mousse and roasted slice of smoked haddock with mull cheddar and tomato chutney

fennel pannacotta, rocket, cress and sprout salad, coleslaw of beetroot, radicchio and tomato grissini

mille feuille of roasted sole fillet, red pesto short crust pastry and basil crème fraiche, tossed endive and baby leaves, with olives and tomato

smoked salmon and baby spinach paupiette, potato salad, bloody mary bavarois, pickled celery and home rolled wholewheat breadsticks

smoked haddock and saffron potato terrine with salsa of cherry tomatoes, chervil and lime

flaked kiln roast salmon, tiger prawns with pineapple salsa and a creamy prawn & anise bisque

chilled duck, truffled duck egg mayonnaise, smoked breast with pickled pimento, shredded hoi sin salad and orange scented oatcakes
(maximum 50 people)

warmed crottin with fennel seed and raisin bread, sprouting pea salad, seared peppers, walnut oil and paprika dressing

smoked duckling, coriander noodles, sesame cheese wafer and bitter sweet orange caramel

chilled salad of asparagus spears, proscuito, bocconcino, marinated tomatoes and olives with rocket

fillet of miso marinated sea bass with sticky coriander rice cake and peanut butter broth

parcel of aubergine, smoked chicken, taleggio and red chard with baby peppers, artichokes and shredded snow peas