For Parties of 24 Guests and more

Please choose your own set menu of one starter, one main course and one dessert
Valid 1st April to 1st October 2008 - Please ask for our 2007-2008 autumn and winter menu

 
Starters

Spring Vegetable Soup, Pesto

Chilled Local Tomato Gazpacho, Natural Yoghurt

Lanark Valley Tomato Tart, Balsamic Reduction

Red Mullet, Panzanella (Tuscan Bread & Local Tomato Salad)

Warm Tartlet of Lothian Leeks, Goat's Cheese & Truffle Honey

Terrine of Gressingham Duck En Croute, Apple & Pear Chutney

Pumpkin & Pecorimo Ravioli, Salsa Verde, Walnuts

Seared Scallops, Sweet Potato Puree, Shellfish Pasta

Terrine of Smoked Gravlax & Anchovy Butter, Tomato Vinaigrette

Smoked Haddock, Cheese & Herb Crust, Beurre Blanc

Arbroath Smokie, Leek & Potato Chowder, Gremolata

Venison Carpaccio, Heritage Potato & Truffle Salad

 

Main Courses

Hugh Grierson Organic Chicken Breast, Herb Mash, Thyme Courgette's

Undyed Smoked Haddock, Braised Endive & Crispy Bacon, Mustard Dressing

Fillet of Wild Sea Bass, Risotto of Lemon & Herbs, Herb Oil

Organic Sea Trout, Confit Potatoes, Fennel Salad, Parsley Oil

Roast Saddle of Lamb, Barley & Sun Blush Tomato, Greens

Fillet of Halibut, Crushed Split Peas & Marjoram, Pea Froth

Confit Duck Leg, Warm Salad of Potato, Confit Onion, Balsamic, Pomegranate

Belly of Free Range Pork, Herbs, Garlic Croqutte, Wet Parmesan Polenta


Rack of Pertshire Lamb, Fondant Potato, Puree of Petit Pois

Loin of Inverary Venison, Summer Vegetables, Gnocchi

Summer Stew of Scottish Fish & Shellfish

Fillet of Aberdeen Angus Beef, Bearnaise, Confit of Potato, Sage, Parma Ham


Desserts

Prune & Armagnac Custard Tart, Maple Suryp & Pecan Ice Cream

Vanilla Creme Brulee, Almond Biscotti

Sticky Toffee & Date Pudding, Toffee Pecan Sauce, Vanilla Ice Cream

Almond Pannacotta, Red Wine Poached Figs

Dark & White Chocolate Pave, Chocolate Sauce, Creme Fraiche

Cinnamon Parfait, Dried Fruit Compote

Valrhona Chocolate & Banana Frangipane Tart, Pistachio Ice Cream

Pumpkin Cheesecake, Citrus Sorbet

Lemon Polenta Cake, Lemon Curd & Walnut Ice Cream

Apple Tart Tatin, Calvados Ice Cream

Selection of Artisan Cheese, Home-made Chutney

 

Coffee & Petit Fours


-- end of menu --
£

8.00

8.00

10.00

10.00

10.00

10.00

11.00

12.00

11.00

12.00

12.00

12.00

 

£

22.00

21.00

23.50

22.50

22.50

23.50

21.00

21.50

24.00

24.00

24.50

25.00


£

7.00

7.00

7.00

7.00

7.00

7.00

7.00

7.00

7.00

7.00

8.00

 

4.00





 
Parties of 12-24 Guests
Parties larger than 24 Guests
Sample Buffet Menu
Menus - A la carte dinner | Set dinner | A la carte lunch | Set lunch | Tasting | Events | Christmas | Wine

A discretionary 10% Service Charge is added to parties of 5 or more.