Starters

Herb & Spice rolled Carpaccio of Highland Venison,
Petit Ceasar Salad, Garlic infused Olive Oil

Gorgonzola Risotto
New Season Peas, Summer Truffle, Parmesan Crisp

Chick Pea & Feta Salad, Marinated Shitake Mushrooms

Scottish Smoked Salmon
'Oak Smoked & Ginger Cured', Crème Fraiche, Beetroot, Caper Dressing

Mullet & Pepper Broth
Walnut Oil, with Tortellini of Orkney Crab

Pressing of Ham Hock & Confit Duck
Peach Chutney, Brioche Muffin

Pan Roasted Scallops, Crispy Pork Belly
Squash Puree, Tomato Salsa

Intermediates

Cauliflower & Saffron Soup
Chili Butter

Classic Ceasar Salad

Roast Beetroot & Apple Salad

Gin & Tonic Sorbet

Main Courses

Roasted Wild Seabass
Crushed Crab Potatoes, Crayfish Ravioli, Saffron Cream

Pan Fried Rosemary & Garlic infused Pigeon
Confit Leg, Rosti Potato, Savoy & Baby Onions

Fillet of Sea Trout
Crispy Seaweed, Shellfish & Vanilla Risotto, Scallop Butter, Wasabi Foam

Honey Glazed Duck Breast
Minted Peas, Dauphinoise Potato, Madeira Jus

Tournado of Scottish Beef Fillet
Wild Garlic Potato Cake, Lamb Sweetbreads, Parsley & Spinach Puree, Port Jus

Capsicum, Goats Cheese & Tomato Tart
Cress Salad, Capsicum Coulis

Tagliatelle of Wild Mushrooms
Rocket & Parmesan, Oyster Mushroom Veloute

As a courtesy to the other guests, cell phones are not permitted in the public areas
Gratuities are left to the customer's discretion