DINNER MENU
Starters
New season minted pea soup with crème fraiche 4.95
Carpaccio of Highland beef with pickled figs 6.25
West coast seafood bisque with fresh horseradish 6.95
Soft poached duck egg in fresh breadcrumbs with wild
mushroom, smoked potato veloute 6.25
Brora langoustine & Isle of Skye crab with summer salad &
lemon olive oil 7.15
Caramelised red onion, spinach & apple tarte tatin 6.25
Terrine of Gressingham duck with Dunain rhubarb compote 6.75
Spinach ballotine of chicken & smoked ham hock,asparagus
& citrus dressing 6.75
Mains
Roasted Black Isle spring lamb rack , pinto beans
& rosemary jus 19.25
Glen Calvie venison with nutmeg roasted spatzle 17.25
Rock turbot & Helmsdale langoustines en papillote with tarragon butter 18.50
Aberdeen Angus fillet of beef with wild mushrooms & brandy
peppercorn sauce 24.50
Creamy risotto with black summer truffle & parmesan 12.25
Confit of lamb & artichoke gratin with purple sage jus 15.75
Grills
Grilled whole lemon sole with vine tomatoes 18.95
Sirloin steak with handcut chips, horseradish cream & choice of bernaise or peppercorn sauce 22.50
Pork cutlet with apple sauce & crackling 16.75
