Sample Menu

Starters
- Cullen skink with handmade artisan bread
- Buffalo mozzarella & heritage tomato with fresh basil and dark balsamic glaze
- Haggis bon bon with wholegrain mustard mayonnaise
Mains
- Local estate venison casserole with creamy mash and seasonal vegetables
- Sea bream fillet with seared Shetland scallops, samphire velouté, crushed rosemary potatoes and lemon oil
- Tay forager's pie with braised wild mushrooms, puy lentils and root vegetables in a rich gravy with mash and crispy kale
Desserts
- Blood orange panna cotta tart with vanilla ice cream and orange compote
- Perthshire strawberry & elderflower Eton mess
- Banoffee cheesecake with vanilla ice cream