Spring Menu 2014!

Taken from Flickr under the Creative Commons License. Copyright Bearseye

Taken from Flickr under the Creative Commons License. Copyright Bearseye

Spring is finally upon us!

In Scotland that means rhubarb, new season lamb, purple sprouting broccoli, red chard, kohlrabi (from May), North Sea monkfish still going strong, watercress to name a few bits and bobs coming into their best.

We’ve got Thistly Cross  braised pork belly, Scotch fillet via Highland Meats with tartiflette, Scotch lamb rack from Inverurie, our popular trio of sea bass from last Spring and vanilla rhubarb ripple cheesecake.

Check it out… Starts March 20!

Starters

 

Soup of the day (v) £4.25

Served with homemade bread and flavoured butter

Slow braised Stranraer pork belly (g) £5.50

In Thistly Cross cider and sage served with sweet potato hash and spiced jade emulsion

Carpaccio of Scotch fillet (g) £6.50

Served with kohlrabi and horseradish slaw and English truffle oil

Vegetable Spring rolls with garlic soya dip (v) £4.50

Filled with spring greens, Isle of Bute foraged seaweed, cucumber and julienned carrots

Shetland mussel and Loch Leven cockle medley (p) £5.95

Served with homemade bread and flavoured butter

Broccoli, whisky cheddar and apple gratin (v) £4.95

With rocket and sorrel puree

 

Mains

8oz (226g) Scotch fillet (g) £20.95

With grilled wild mushrooms and tomato served with tartiflette and peppercorn sauce

Grilled North Sea monkfish fillet £17.50

With Stornoway black pudding, Isle of Bute foraged seaweed and asparagus served with potato fondant and béarnaise sauce

Rack of Inverurie lamb (g) £15.95

Served with haggis, neeps and tatties gratin and mint and Drambuie jus

Trio of Welsh sea bass (p) £15.50

Vin blanc broiled on potato fondant; Malaysian style laksa with cockles; Spinach stuffed paupiette on a bed of buttered braised chicory

Coq au vin £14.95

Red wine braised Alloa free range chicken, wild mushrooms, bacon and garlic served with goose fat potatoes

Asparagus and feta cannelloni (v) £12.50

With olive and spinach arrabbiata and spring baby leaves

  

Desserts

Drambuie soaked almond sponge £4.95

Topped with chocolate sauce and served with orange ice cream

Rhubarb ripple cheesecake £4.95

Served with white chocolate Chantilly cream

Caramelised walnut and Amaretto dairy Ice Cream (g) £4.00

Scottish cheeseboard (g) £6.00

With Dunsyre Blue, Glenmorangie brie, Arran oak smoked cheddar, grapes, Arran plum and apple chutney and oatcakes

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