Sample Supper Menu...
Starters- Baked tomato, 'Bonnet's' goat's cheese and pepper tart, tomato tapenade and salad leaves
- Fillet of Scottish cod, smoked haddock potato mash and parsley veloute
- Roast breast of pigeon, herb potato scone and beetroot sauce
- Confit of 'Gartmorn Farm' duck leg, spiced puy lentils, roast butternut squash and plum flavoured sauce
- Fillet of Scottish monkfish, Glamis asparagus risotto and wild garlic pesto
- Braised short-rib of beef, cabbage and potato cake, roasted carrots on a shallot red wine sauce
- Vanilla pannacotta, poached garden rhubarb, earl grey syrup and rhubarb sorbet
- Caramel Queen of Puddings
- Selection of Scottish cheeses and homemade biscuits
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