Dinner Menu Starters Trio of North Sea home-cured cod, smoked loin, roulade and ceviche, sea herbs & roasted curry leaf oil £22 .50 (GF) Foie gras and chicken liver parfait, toasted brioche, drunken prunes & porridge wafers £24 .00 Scallops and langoustine ravioli, bisque & black garlic aioli £25 .00 Estate pigeon ballotine, fermented figs & pickled radish £22 .00 (GF) Asparagus pavé, beetroot pearls, black onion purée & smoked sea salt £20 .00 (V) (Ve) Tomato tartare, dried tomato meringue & tomato crisps £18 .50 (V) (Ve) Mains Roast Scottish sea trout, buttered mussels and clams, trio of carrots & sea herbs £45 .00 (GF) Estate venison marinated in oabika, ginger consommé, morel mushroom dumplings & vegetable strips £47 .50 (GF) Roast North Sea halibut, rhubarb, crispy pork, red wine gravy & samphire tempura £46 .00 (GF) Braised chicory, charred seasonal mushroom & estate vegetable minestrone, nage style £44 .00 (V) (Ve) (GF) Trio of Ingram’s Aberdeenshire Estate pork, sous vide cheek, belly confit, pan-fried fillet, trio of potato, buttered cabbage, apple pearls & herbed jus £46 .50 (GF) Slow-roast duck breast, rice pancake roll filled with slow-cooked duck leg and peach, on a mulberry sauce, smoked parsnip purée & bok choy £48 .00 (GF) Gratin bayaldi, braised courgette and aubergine, tomato compote, breadcrumbs & pine kernels £42 .00 (V) (Ve) (GF) ***** Black Gold Charolais rib-eye steak (300g), pont neuf potatoes, king oyster mushrooms & tomato confit & tarragon butter £74 .50 (GF) Black Gold Charolais rib-eye steak (300g), seared langoustine and scallops pont neuf potatoes, king oyster mushrooms & tomato confit & burnt lemon £94 .50 (GF) Aberdeen Angus Black Gold fillet steak (180g), haggis whisky crumb, tomato compote, red wine reduction, potato & celeriac £79 .50 Accompaniments Baby leaf herb salad ~ Seasonal vegetables ~ Tenderstem broccoli & parmesan ~ Pont neuf potatoes ~ Minted baby new potatoes £8 .00 Each
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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