(september – november)

soup

puree of butter bean with confit of ham hock

smoked ham, leek and potato

celeriac, crème fraiche and cumin

carrot, orange and coriander

puree of turnip, red lentils with crispy bacon

starter

shetland smoked salmon, beetroot and dill salad with red pepper syrup and basil oil

rillettes of duck confit with smoked venison, creamy citrus dressing and baby leaf salad

rannoch smokery herbed chicken with parsnip, orange and pecan nut salad and caramelised red onion chutney

tian of woodland mushrooms, minted red rice and creme fraiche with sweet and sour tomato vinaigrette

duckling and prune terrine with pickled dried apricots, tangerine vinegar dressing and hazelnut toast

pressed roast vegetable terrine with vanilla scented oil cauliflower and truffle remoulade

terrine of chicken, sun blushed tomatoes and puy lentils, truffled honey dressing, paprika filo wafer and leaf salad

roasted marinated wood pigeon breast with celeriac, leek and truffle salad and a braised lentil vinaigrette

terrine of toulouse sausage, sweet cured pork and haricot beans, with jellied pickled beetroot, celeriac and apple remoulade

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

oak smoked shetland salmon simply served with a squeeze of lemon and cracked black pepper

galia melon with prosciutto ham, pink grapefruit segments and piquant syrup

open lasagne of shitake and oyster mushrooms with creamy garlic and grain mustard sauce and basil oil

warmed brie and white onion tart with rocket leaf salad, lemon oil and chives