(december – february)

soup

sweet potato veloute with roasted almonds and coconut
fennel and crayfish bisque

lightly curried creamy celeriac soup with coriander oil

Black bean soup with smoked ham and leeks

venison ‘minestrone’ finished with bitter chocolate drops

parsnip and pancetta puree

starter

shetland smoked salmon with potato and pancetta salad and creamy chervil lime dressing

seared carpachio of Buccleuch  beef fillet with truffled parsnip salad, spinach, 
parmesan wafers and oil of hazelnuts

warmed crotin with toasted malt bread, fennel salad, peanut oil and dried pear in sweet liquorice essence

pressed confit of ham hough, peas and lentils, with  haricot bean puree and sweet home made ketchup

potted aromatic duck with quince and lychee syrup rice wine vinegar pickled vegetable

gravadlax salmon, purple potatoes tossed in garlic oil topped with arran mustard cream

crab and shrimp remoulade with chicory leaf and Creole mustard

rillettes of goose and golden sultanas, melba toasted brioche warm tamarillo roasted with borage honey

little ox tail and suet pudding, creamy ‘mushed’ peas and a sprinkling of vanilla sea salt

spiced red mullet and raita salad, puy lentils and red onions

roast quail, pickled beets, pearl barley and creamy truffled dressing,
apricot bread and hot fried cinnamon dusted foie gras

chilled salad of roasted butternut squash with chilled maple syrup warmed st maure goats cheese cheese with crostini and rocket leaf

slow roasted buccleuch pork pressed with goats cheese, apple and raisins terrine served with pear and golden sultana compote

dolcelatte mousse, pears poached in bitter sweet beetroot pickling syrup an dhome made rolled and walnut biscuits