(june – august) archived

soup

creamed asparagus with truffle oil

chilled vichysoisse, crème fraîche, drizzle of lemon oil and chives

cauliflower velouté with sorrel

spinach and watercress with parmesan cream

creamed white onion and corn with polenta dumpling

starter

roulade of rocket, soft cheese and roasted sesame seeds, with charred cherry tomatoes, baby gem lettuce and creamy white chive dressing

smoked haddock and aubergine muille feuille with a sesame bean salsa

asparagus spears and proscuito with red chard and herb salad, parmesan

cantaloupe and galia melon with ruby grape and pink grapefruit salad, and blackberry vinegar caramel

chilled salad of garlic roast peppers, confit of cherry and plum tomatoes, baby mozzarella and basil

caramelised pear, chicory and ricotta tart with ginger spiced syrup and tossed leaves

grilled baby goats cheese, with roasted pimento, pea shoot salad and hazelnut oil salad

poached artichoke with lemon and marjoram hollandaise

pea and mint pannacotta with italian raddichio, sugar plum tomato salsa and smoked paprika dressing

rannoch smokery lamb with a hint of lemon and lime, pentland potato salad, leaves tossed in white truffle oil and parmesan crisp

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

smoked salmon, lemon in muslin and milled black pepper

fillet of beef carpaccio with pimento dressing, creamed aubergine rémoulade, rocket leaf salad

shetland crab ‘nicoise’ with lemon oil

chilled gazpacho and hot garlic buttered roasted black tiger prawns with a coriander corn fritter

tian of poached lobster, wilted rocket and citrus celeriac salad with avriga caviar and truffle oil