Autumn Menu

Fall flavors in every bite

Starters

Sweet Cured Mackerel

sea weed garnish, mango, red onion radish & cuc salsa, oyster mayo, micro herb

Lentils Braised

in sherry with mint, ricotta, figs and pigeon breast

Sole Ceviche

lemon, melon, apple, tiger’s milk, coriander

Beef tartare tostadas

cured egg yolk, habanero

Smoked Grouse

wild mushroom, broccoli & crispy bacon potato gnocchi – parmesan, mushroom cream, pine nuts & crispy sage

Grilled Peach & Buratta Salad

rocket, spianata, turmeric yoghurt dressing, slow roasted heirloom tomatoes

Mains

Scottish Mussels

Karnatakan style or Mariniere

Venison Back Strap

butternut & thyme puree, pomme parmentier, roast root veg and a port reduction

Partridge

with plum kimchi, bacon jam, madeira and mushroom rice

Braised Pork Belly

roast potatoes, apple sauce, rocket, thai nam jim dressing

Cod with a Crab & Herb Crust

with watercress sauce and papillote potatoes

Rabbit Ballotine

cauliflower purée, baby potatoes, bone marrow and red wine jus

Dessert

Orange Ricotta Tart

with hibiscus & crystallised orange rind

Roast peaches

with kaffir lime, sabayon and raspberries

Apple Tarte Tatin

granny smith butterscotch, vanilla sable, rum and raisin ice cream

Buttermilk Mousse

pistachio, poached cherries, lime

Profiteroles

Tangerine and Ancho Chilli Flan

Summer Menu

Savour the taste of summer

Starters

Grilled Asparagus

with soft-boiled eggs, pea shoots, and lemon vinaigrette

Pan-seared Scallops

with pea puree, crispy pancetta, and mint oil

Cured Halibut

with cucumber and dill salad, horseradish crème fraiche, and crispy capers

Chargrilled Courgette Salad

with mint, feta, and pomegranate dressing

Fresh British Pea Soup

with smoked bacon and crème fraiche

Sweet Cure Mackerel Pate

with horseradish, pickled cucumber, and sourdough toasts

Roasted Beetroot and Goat's Cheese Salad

with mixed leaves, candied walnuts, and balsamic vinaigrette

Madeira Cured Herring

with fennel & rocket salad

Ham Hock and Parsley Terrine

with piccalilli and toasted sourdough

Charred Halloumi

with watermelon, mint, and pomegranate molasses

Scottish Smoked Venison

with pickled shallots, capers, and lemon crème fraîche

Mains

Lamb

with mint salsa verde, ratatouille, roasted new potatoes, and green beans

Seared Sea Bass

with sautéed courgette and cherry tomatoes, lemon butter sauce, and crushed new potatoes

Roast Harissa Chicken

with pea and asparagus risotto, crispy pancetta, and Parmesan cheese

Grilled Cod

with new potatoes, samphire, and a lemon and parsley butter sauce

Beef

with roasted beetroot, watercress salad, and horseradish cream

Salmon

with courgettes, pickled beetroot, quinoa, feta, and roasted cherry tomato sauce

Slow-Roasted Pork Belly

with braised red cabbage, cardamom apple sauce, and quenelles of mustard mash

Roasted Venison Loin

Roasted venison loin

Chicken

with sweet cicely pesto, served with dauphinoise potatoes and green beans

Dessert

Lemon Posset

with summer berries and lavender shortbread biscuits

Strawberry and Rhubarb Crumble

with vanilla ice cream

Chocolate and Hazelnut Torte

with raspberry coulis and vanilla cream

Raspberry & Amaretto Panna Cotta

White Chocolate and Raspberry Cheesecake

with raspberry sauce

Chocolate Meringue Roll

with whipped cream and honeycomb

Apricot Tart

with honey and thyme, and vanilla ice cream

Summer Berry Eton Mess

with whipped cream and crushed meringue

Rhubarb and Blood Orange Tart

with almond crumble, vanilla Chantilly and candied orange

Chocolate and Hazelnut Delice

with salted caramel sauce and praline crumb

Treacle Tart

with clotted cream ice cream and caramelised pecans

Wild Produce Menu

Foraged freshness on your plate

Starters

Pheasant Pâté

with Toasted Brioche

Grouse Terrine

with Cranberry Chutney

Pigeon Breast Carpaccio

with Pickled Scottish Beets

Hare Rillettes

with Freshly Baked Sourdough

Rabbit and Leek Tart

Partridge and Mushroom Soup

Mains

Braised Partridge

with Roasted Root Vegetables (Carrots, Parsnips, and Turnips) and a Red Currant Sauce

Roasted Pheasant Breast

with a Blackberry Glaze, Served with a Side Salad of Scottish Watercress, Baby Spinach, and Fresh Herbs

Traditional Roast Grouse

with Game Chips, Bread Sauce, and a Red Wine Jus, Served with Braised Red Cabbage and Buttered Brussels Sprouts

Pan-Seared Pigeon Breast

with Wild Mushroom Risotto and a Rosemary-Infused Jus

Rabbit and Barley Stew

with Seasonal Vegetables and a Herb Dumpling

Slow-Roasted Wild Boar Shoulder

with a Port Wine Reduction, Served with Garlic Mashed Potatoes and Buttered Green Beans

Dessert

Scottish Cranberry and Apple Pie

Pear and Walnut Salad

with a Honey and Thyme Drizzle

Apple and Blackberry Crumble

with Vanilla Custard

Whisky and Honey Poached Pears

with Clotted Cream

Scottish Raspberry Cranachan

Dark Chocolate and Raspberry Fondant

Vegan Menu

Plant-based pleasures

Starters

Charred Artichoke Hearts

with roasted garlic hummus, lemon-tahini dressing, crispy chickpeas, and fresh herbs

Vegan Smoked Carrot Lox

with cashew cream cheese, pickled red onion, and everything bagel spice

Grilled Zucchini and Eggplant Roll-ups

tuffed with herbed tofu ricotta, sun-dried tomatoes, and balsamic glaze

Creamy Mushroom and Spinach Soup

with garlic croutons and truffle oil

Sweet Potato and Black Bean Taquito

with avocado crema, pico de gallo, and lime wedges

Hearts of Palm and Citrus Salad

with arugula, shaved fennel, orange supremes, and a blood orange vinaigrette

Vegan Clam Chowder

ade with oyster mushrooms, potatoes, celery, and a creamy cashew broth

Mains

Spiced Lentil and Vegetable Tagine

with couscous, apricots, and toasted almonds

Vegan Meatballs

made with lentils, walnuts, and mushrooms, served over spaghetti with marinara sauce and garlic bread

Grilled Portobello Steaks

with chimichurri sauce, roasted root vegetables, and crispy polenta cakes

Baked Stuffed Acorn Squash

with quinoa, cranberries, pecans, and maple-balsamic glaze

Vegan Beef Bourguignon

with seared king oyster mushrooms, pearl onions, carrots, and red wine sauce over creamy mashed potatoes

Cauliflower Steaks

with chickpea and vegetable ragout, romesco sauce, and crispy chickpeas

Spinach and Mushroom Lasagna

with cashew ricotta, roasted tomato sauce, and garlic bread

Dessert

Vegan Chocolate Mousse

with coconut whipped cream and fresh berries

Grilled Peaches

with vanilla bean coconut ice cream and maple-balsamic reduction

Almond Flour Cake

with raspberry compote, vegan whipped cream, and candied almonds

Vegan Cheesecake

made with cashews and coconut cream, topped with fresh fruit and a graham cracker crust

Lemon Lavender Shortbread Cookies

with raspberry jam filling and powdered sugar dusting

Warm Apple Crisp

with cinnamon oat crumble and coconut vanilla ice cream

Vegan Tiramisu

made with coconut cream, espresso, and ladyfingers

Vegetarian Menu

Fresh, Flavorful Veggie Delights

Starters

Roasted beetroot and goat cheese salad

with walnuts, rocket, and balsamic glaze

Grilled halloumi skewers

with cherry tomatoes, courgette, and basil pesto

Zucchini fritters

with tzatziki and lemon

Creamy roasted cauliflower soup

with garlic croutons

Caprese salad

with heirloom tomatoes, fresh mozzarella, basil, and balsamic reduction

Crispy bruschetta

with tomato, basil, and buffalo mozzarella

Wild mushroom risotto

with truffle oil and parmesan crisps

Mains

Spinach and ricotta cannelloni

with tomato sauce and parmesan cheese

Vegetable tagine

with chickpeas, apricots, and couscous

Butternut squash and sage risotto

with crispy sage leaves

Grilled portobello mushroom burger

with avocado, caramelised onions, and fries

Vegetarian moussaka

with layers of eggplant, zucchini, potato, and béchamel sauce

Stuffed bell peppers

with quinoa, black beans, and corn

Gnocchi

with spinach and gorgonzola sauce

Dessert

Warm chocolate lava cake

with raspberry coulis

Vegan mango and coconut panna cotta

Vanilla panna cotta

with fresh berries and mint

Lemon posset

with shortbread cookies

Strawberry and rhubarb crumble

with vanilla ice cream

Sticky toffee pudding

with vanilla custard

Chocolate truffles

with pistachio dust

Wild Game Event

Savory Wild Game Feast

Day 1: Pheasant Extravaganza

Starter: Pheasant Terrine with Cranberry Compote

Main Course: Roast Pheasant with Wild Mushroom Risotto and Rosemary-Infused Jus

Dessert: Apple and Blackberry Crumble with Vanilla Custard

Day 2: Partridge & Root Vegetable Delight

Starter: Partridge and Leek Soup

Main Course: Braised Partridge with Roasted Root Vegetables and a Red Currant Sauce

Dessert: Pear and Walnut Salad with a Honey and Thyme Drizzle

Day 3: Grouse Feast

Starter: Grouse Pâté with Melba Toast

Main Course: Traditional Roast Grouse with Game Chips, Bread Sauce, and a Red Wine Jus, Served with Braised Red Cabbage and Buttered Brussels Sprouts

Dessert: Whisky and Honey Poached Pears with Clotted Cream

Day 4: Pigeon Perfection

Starter: Pigeon and Wild Mushroom Vol-au-Vent

Main Course: Pan-Seared Pigeon Breast with Blackberry Gastrique, Served with Creamed Spinach and Potato Rosti

Dessert: Dark Chocolate and Raspberry Fondant

Day 5: Hare Two Ways

Starter: Hare Rillettes with Freshly Baked Sourdough

Main Course: Slow-Braised Hare Leg with Juniper and Thyme, Served with Hare Sausage and Creamed Neeps (Turnips)

Dessert: Spiced Plum and Oat Crisp with Whipped Cream

Day 6: Rabbit & Barley Stew

Starter: Rabbit and Leek Tart

Main Course: Rabbit and Barley Stew with Seasonal Vegetables and a Herb Dumpling

Dessert: Scottish Cranberry and Apple Pie

Day 7: Venison Delight

Starter: Venison Carpaccio with Shaved Parmesan and Arugula

Main Course: Pan-Seared Venison Medallions with Juniper and Red Currant Sauce, Served with Garlic Mashed Potatoes and Sautéed Wild Mushrooms

Dessert: Raspberry Cranachan

Day 8: Duck Sensation

Starter: Duck Confit Salad with Orange Segments and a Raspberry Vinaigrette

Main Course: Pan-Seared Duck Breast with a Blackberry Reduction, Served with Buttery Mashed Potatoes and Sautéed Asparagus

Dessert: Warm Chocolate Lava Cake with Vanilla Ice Cream

Day 9: Wild Boar Roast

Starter: Wild Boar Meatballs in a Spicy Tomato Sauce

Main Course: Slow-Roasted Wild Boar Shoulder with a Port Wine Reduction, Served with Roasted Root Vegetables and Braised Red Cabbage

Dessert: Scottish Raspberry Cranachan