Dinner Menu Three-Courses for £79 .00 ~ Two-Courses for £65 .00 Starters
Estate rabbit ballotine, whisky-fried raisins & raisin gel Octopus carpaccio, beetroot-cured cod croquettes & sea herb gel Foie gras & chicken liver parfait, toasted brioche & Armagnac prunes Deep-fried breaded salsify, roast asparagus, crispy oyster mushrooms & herb dressing V Lemon sole fillet escabeche
Mains
Partridge breast roasted with pancetta, sage and truffle. Confit leg cabbage, sorrel jus, shallot purée, bread sauce & game chips Trio of potato, slow-cooked potato galette, truffle oil pomme purée, gaufrette potato, truffle & micro herbs V Pan-roasted loin of venison, marinated in liquorice & apple cider braised shoulder Pan-fried monkfish wrapped in pancetta, roast marrow & breaded salsify Braised feather blade beef, truffle crumb, cabbage shards, port jus, pot-au-feu & vegetables ***** Grilled sole, burnt lemon sea herb butter & purple buttered potatoes £55 .00 or add £20 .00
400g Black Gold Rib-eye steak £55 .00 or add £20 .00
500g Black Gold T-Bone steak £55 .00 or add £20 .00
Served with marinated king oyster mushroom, tomato confit & hand-cut pont neuf Choice of béarnaise sauce or whisky peppercorn butter Accompaniments
Sautéed kimchi ~ Seasonal vegetables ~ Purple buttered potatoes ~ Pont neuf potatoes ~ Mashed 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.
Page 1 Page 2Powered by FlippingBook