Appetizers

Traditional Scottish smoked Salmon served with Baby Capers and Shallots

A plate of six Rock Oysters

Croustillant of Lobster with Asparagus and Celeriac

Terrine of Confit Gressingham Duck and Foie Gras with Cep Mushrooms

Crepe Parmentière with Salmon and Sevruga Caviar

Cassolette of Veal Kidney and Sweetbread with Confit Shallots Madeira and Tarragon Jus

Grilled Scallops with Wild Mushrooms and Baby Leeks Smoked Foie Gras Sauce

Autumn Salad of roasted Quail Breast with poached Quail's Egg and smoked Lardon Walnut Dressing

Lasagne of Baby Leek Fondue with Wild Mushrooms Light Truffle Sauce

Light Cream of smoked Haddock with Red Pepper and smoked Bacon

Potage of White Bean with a Morel Cream and Chervil

Velouté of 'Bresse Chicken' with Truffle and Pastry Crust

Veal Broth served with Vegetables and Charmoula Spice

Mature Cheddar and Celery Soufflé accompanied by a Winter Leaves Salad with Herbs and Walnut Dressing

Puy Lentils and Savoy Cabbage Parcel served with a Carrot and Ginger Mousse and Cream of Shallot Sauce

Creamy Asparagus and Wild Mushroom Risotto with Parmesan Crisp

250 grams of Prime Inverurie Beef or Veal Cutlet cooked to your liking served with Vegetables and sauteed Potatoes and your choice of sauces: Port Wine, Foie Gras, Shallot and Confit Tomato

Monkfish Tail braised in Marinière Jus with grilled Scallops

Fillet of Halibut poached with 'laiteu de mer' Seaweed and Clams, Lemon and 'Jus de la Mer'

Seared Red Mullet with Chilli Oil and served with a soft crust of Confit Vegetables

Roast Fillet of Seabass and Langoustine with Saffron Boulangère and Asparagus

Poached 'Poulard of Bresse' infused with Truffle Winter Vegetables and Risotto

Saddle of Wild Rabbit served with caramelised Endive, Honey and Thyme Jus

Roast Partridge Breast with braised Leg and smoked Bacon Jus, Puy Lentils and glazed Salsify

Marinated Loin of Venison with Whisky accompanied by Parsnip Wild Rowanberry Jus

Chateaubriand carved at your table and served with Bouquetière of Vegetables Port Wine Sauce

Gratinée of Orange with Champagne and Saffron Sabayon

Gourmandises of Chocolate with Pistachio Sauce

Caramelised Pear and Mango serves with crisp Pastry Caramel and Red Wine Sauce

Rice Pudding Gateau with warm Exotique Fruit and Passionfruit Coulis

Sable Millefeuille served with Agen Prune and Armagnac Mousse

Palette of home made Ice Cream and Sorbet with Fruit Coulis

Scottish farmed Cheeses with homemade Oatcakes and Celery

A fine selection of coffee and teas are available, served with tablet and truffles.

Our teas include: Earl Grey, Assam, Pure Darjeeling, Traditional English, Peppermint, Camomile, Raspberry Infusion, Peach & Passion Fruit Infusion, Blackcurrant & Apple Infusion, Strawberry & Mango Infusion, Lemon & Ginger, Mixed Fruit