Amuse-Bouche Starters
Chicken liver and foie gras parfait rolled in toasted oats & Armagnac poached prunes £17 .50 Seared scallops & langoustine in rich ginger broth £25 .00 Asparagus & roasted parmesan, parmesan foam & asparagus tartare £17 .00 Local sea trout, smoked and whisky-cured ceviche, deep-fried capers, parsley & mimosa £16 .50
Hamachi of local Mackerel, sweet soused rhubarb & fresh sea herbs £15 .00 Pan-fried sweetbreads, Madeira jus, celeriac purée & crispy parsley £22 .50
Mains
Estate venison loin wrapped in nori, glazed pigeon breast, confit egg yolk, Jerusalem artichoke purée, crispy kale & game jus £49 .95 Roast turbot, saffron cocotte, samphire, sauce choron and cucumber pearls £45 .00 Butternut squash tatin, herb crumb, confit shallots & sherry-poached radish £42 .00 Dry-aged Scotch fillet steak, glazed Parisian potatoes, morels & burnt leek purée £55 .00 Breast of Gressingham duck, crispy skin crumb, pan-fried foie gras, duck consommé & salfereno vegetables £49 .95 Roasted breast of cod, beetroot butter, glazed baby beets, dill potato purée & fennel crisps £45 .00 Accompaniments
Potato purée ~ Sautéed kimchi ~ Seasonal vegetables ~ Hand-cut chips ~ Spinach with herbs £8 .00 Each
Vegetarian (v) Vegan (vg) Contains gluten (g) Contains nuts (n) ~ Allergen guide available on request Our food ethos is to source the highest quality local and Scottish ingredients including our own home-grown fruit and vegetables from the estate grounds.
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