Sample Seasonal Restaurant Menu

Suggested Starters

Large Diver caught Orkney Island Scallops, Pea Purèe, (£5 supp)

Coarse Terrine of Ardtalnaig Game with Foie Gras, leaf salad and Brioche

Black Bream Fillet “A la Plancha”, Blood Orange, Heirloom Tomatoes, Parsley Oil and Mini Leaves

Poached Tullybeagles Estate Duck Egg, Beetroot Carpaccio, Mini leaves, Parmesan Cotton, White Truffle Oil

Glen Lyon Estate Wood Pigeon breasts, Bone Marrow, Pearl Barley and Vegetable Casserole, Pinot Noir Syrup

St Monans’ Smoked Haddock, Buttered Leeks, lightly fried Quails Egg, Grain Mustard Sauce

Suggested Mains

Trio of Glen Quaich reared Pork, cured Belly, braised Cheek, Fillet “A la Plancha”, Parsley Mash,
Pinotage poached Cox’s Apple

Ardtalnaig Estate Hare Loin, its own Liver & Kidney, Parsnip Purée, buttered Savoy Cabbage

Trio of Ardeonaig Heather fed Lamb, Loin, Bobotie and Shoulder

Roast Fillet of Highland Beef, Potato Crumpet, Bone Marrow, Garlic, Parsley & Snail Butter
(£7.50 supp)

Line caught West Coast Cod fillet “A la Plancha”, locally wilted Wild Garlic, Black Mussel Beurre Blanc

Ardtalnaig Estate Roe Deer Loin “A la Plancha”, herbed Polenta, Morel Mushrooms & Marsala sauce

 Suggested Desserts

Chocolate Mielie Meal Pudding, Caramelised Banana, Milk Ice Cream

Granadilla Soufflé, Crème Fraiche Sorbet, Granadilla Syrup (sup £5.00)

Madagascan Vanilla Bean Crème Brûlée, homemade Shortbread, fresh Apple, Apple Sorbet

Selection of Rhubarb, Cheesecake, Poached and Sorbet

Selection of Scottish and Continental Cheeses with Biscuits (£5 supp)

This Menu is priced £35 per person

Pete’s 6 course 6 course Tasting Menu is available at £49.50 per person