1. Menu Prestige
04/11/2015
Freshly Baked Bread Rolls
Flavoured butters & oil
Seared Foie Gras
Sauté wild mushrooms & brioche with sherry jus
Hand Dived Scallops
Sweetcorn fritter, crispy quail egg & pancetta with pea purée
Lemon sorbet
Thyme & white chocolate crumb
Free Range Scottish Red Deer Loin
Beetroot & potato gratin, kale, spiced blackberry purée,
Poached baby vegetables & pickled chanterelles with veil jus
Fillet Of Loch Duart Salmon
Potatocrab cake, sauté baby gem & seared skate cheek with
razor clams & mussels in a bouillabaisse sauce
Assiette Of Desserts
Peanutbutterparfait, banana torte,strawberry beignetswith
chocolatesauceandbloodorange& vanillapanna cotta with
fruits and purée (to share)
Selection Of Local Cheeses
With quince,grapes, celery, apple and fudges cheese biscuits
served with a glass of port