Please note this menu is a sample and is changed daily

  • Partridge breast & leg, pickled pear puree & braised puy lentils
  • Roasted butternut veloute soup, toasted sesame oil served with our own bread
  • Heritage beetroot salad, candied walnuts, apple and celeriac purees, artichoke crisps (Vegan option available)

  • Ayrshire beef bourguignon, button mushrooms, silverskin onions & parsley mashed potatoes
  • Breast of Gressingham duck with fondant potato, kale & baby carrot with a plum & port sauce
  • Ballottine of corn fed chicken, wrapped in parma ham with truffle duxelle, medallions of potato & kale
  • Roasted chestnut gnocchi with chestnuts & wild mushrooms in a white wine & cream sauce with parmesan crisp & rocket (Vegetarian)

  • Sticky toffee pudding with butterscotch sauce & milk ice cream
  • Lemon Posset with fruits of the forest compote
  • Ruby port plum & apple crumble with Arran Gold ice cream (Vegan option available)