Dinner Menu

(While we try to keep these menus current, all dishes and prices are subject to change without notice)

Sweet Potato and Coconut Soup, Wild Mushrooms and Truffle Oil (v)               4.50

Mussel, Prawn and Sweetcorn Chowder                                                         5.50

Goats' Cheese and Spinach Mousse, Apples, Walnuts, Honey, Melba Toast (v)  5.75

Terrine of Ham Hough, Chicken & Mushroom, Picalilli, Toasted Brioche             6.00

Owned-cured Gravadlax of Salmon, Horseradish Cream, Soda Bread               6.25

Grilled Sea Bass Fillet, Fennel Risotto, Smoked Mussel Sauce                        12.75

Beer-battered Haddock, Chips, Mushy Peas, Tartare Sauce                           10.50

Venison Sausages, Champ Mash, Caramelised Onion Gravy                            9.50

Fig and Red Onion Tarte Tatin, Rocket Salad, Grain Mustard Dressing (v)        9.75

Gressingham Duck Leg, Puy Lentils, Red Cabbage, Fondant Potato                12.25

Seafood Penne Pasta in a Provencal Sauce                                                    9.25

Dark Chocolate Tart, Ginger Foam, Cinnamon Ice Cream (v)                          5.50

Sticky Toffee Pudding, Date & Vanilla Puree, Vanilla Ice Cream (v)                  5.00

Vanilla Pannacotta, Chilled Berry Soup, Strawberry Sorbet                             5.75

Selection of Scottish Cheeses, Chutney, Walnuts, Oatcakes (v)                       7.50

Information about allergens is available on request