Mains

Fish

Trio of Welsh sea bass – Vin Blanc broiled on potato fondant; Thai sea bass laksa; Spinach stuffed
paupiette on a bed of braised chicory

_MG_6673_websize

Delice of Sea Bass stuffed with spinach and wild mushroom served with tarragon beurre blanc and pumpkin and pine nut ravioli

P1000460

Smoked Haddock Rarebit on Clapshot with wilted Spinach, Garlic Buttered Razorclams and Mustard Sauce

IMG_4174

Meat

Rack of lamb served with haggis, neeps and tatties gratin and mint and Drambuie jus

Rack of Lamb

Trio of lamb – Lamb cutlet with mint and Drambuie jus on bacon wrapped asparagus and potato fondant; Braised lamb belly with plum sauce topped with roasted fig; Thai style lamb broth flavoured with coconut milk and basil

Trio of Lamb

Scotch lamb shoulder and wild mushroom bourguignon with celeriac mash

_MG_6612_websize

Apple stuffed pheasant breast wrapped in bacon served with clapshot and red wine and coriander
jus

_MG_6596_websize

Trio of Rabbit – Haggis stuffed rabbit breast wrapped in pancetta on celeriac fondant with mustard whisky sauce; Confit leg with port and truffle jus on champit potatoes; Japanese style rabbit broth with surf clams, greens and miso

triorabbit

Vegan

Haggis, Neeps & Tatties with Whisky sauce and blackened pumpkin seeds

20141027_212236

Advertisements