Sample Menu

Starters
- Cullen skink with handmade artisan bread
- Baked camembert with crispy bread and onion chutney
- Haggis bon-bon with wholegrain mustard mayo
Mains
- Local estate venison sausages with creamy mash, seasonal vegetables and onion gravy
- Fillet of seabream with Shetland scallops, samphire veloute and crushed rosemary potatoes
- Tay forager's pie with braised wild mushrooms, puy lentils and root vegetables in a rich gravy with mash and crispy kale
Desserts
- Chocolate fondant with vanilla ice cream and berry compote
- Apple crumble with vanilla ice cream or custard
- Banoffee cheesecake with vanilla ice cream