Starters

Fish

Steamed Lemon Sole with mangetout, julienne carrots, pickled ginger and coriander served with a sesame soya dipping sauce

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Moules Marinieres

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Razor clam and mussel medley in garlic and dill butter with honey roasted parsnip and wilted spinach

Razorclam Medley

Meat

Smoked duck liver pate, warm crostini, elderberry jam

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Cock-a-Leekie Soup

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Pan seared chilli sirloin beef sashimi, garlic and soya dipping sauce, spring leaves and pickled ginger

Sashimi salad

Onglet Scotch beef steak with celeriac and truffle oil puree and beetroot jus

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Potted Chicken Liver Pate with Thyme Oatcakes

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Carpaccio of Scotch fillet served with radish, kohlrabi and horseradish slaw and finished with English truffle oil

spring5

Slow braised Stranraer pork belly in Thistly Cross cider and sage served with sweet potato hash and Spring green emulsion

spring6

Vegetarian

Pear, Dunsyre Blue and Walnut Quiche with Celeriac, Balsamic and Black Truffle Puree

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Broccoli, Arran oakwhisky smoked cheddar and apple gratin with rocket and sorrel puree

spring7

Vegan

Vegetable Spring rolls with garlic soya dip filled with basil, mint, rice noodles, greens, cucumber and julienne carrots

spring4

Soya Mince filled Gyoza potsticker dumplings with avacado and beetroot sushi, wasabi and pickled ginger

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