Set Menus

• 20.00Menu A

  Parsnip & apple soup infused with cardamon
  
  Roasted breast of corn-fed chicken
  with caramelised butternut squash and sage
  
  Vanilla creme brulee

• 25.00Menu B

  Smoked haddock & spinach tart with a salad of baby leaves
  
  Braised beef in Guinness with colcannon
  
  Baked apple stuffed with raisins and walnuts
  with brandy anglaise

• 30.00Menu C

  Chicken liver parfait with red onion chutney and toasted brioche
  
  Fillet of Loch Duart salmon
  with creamed celeriac and wild mushrooms
  
  Apple and quince crumble with custard

• 35.00Menu D

  Gravadlax with pickled fennel and dill dressing
  
  Cassoulet of duck with Toulouse sausage and smoked bacon
  
  Mulled wine pear with almond cake

• 40.00Menu E

  Home-smoked salmon with granary bread and butter
  
  Roasted venison haunch with haggis and bashed neeps
  
  Spotted dick with golden syrup and a knob of butter

• 50.00Menu F

  Terrine of foie gras with sauternes jelly and toasted brioche
  
  Roasted fillet of monkfish with mussels, cider and bacon
  
  Chocolate Tart with clotted cream