Three courses from £39.95 Sun-Wed | £45.95 Thur-Sat
Roasted apple and parsnip, served with artisan bread and whipped salted butter.
Saffron risotto stuffed with Scottish wild mushroom, mozzarella, and truffle aioli.
King prawns cooked with chilli, garlic & tomatoes.
Scottish beef fillet carpaccio, dressed with mixed fresh herbs, shaved Parmesan and wild rocket.
Served with fresh leaves and cranberry jam.
Tagliatelle pasta tossed with wild mushrooms in a rich miso sauce, finished with fresh herbs.
Beetroot and goat's cheese tortelloni in a creamy cheese sauce with fresh herbs.
A golden pastry parcel filled with wild Scottish mushrooms and chestnuts, served with a fragrant thyme jus.
Hand-carved roast turkey with all the festive trimmings, accompanied by skirlie stuffing and rich pan gravy.
Succulent roast chicken breast, finished with mushroom and pancetta sauce.
Oven-roasted salmon fillet, topped with a delicate dill and mustard cream sauce.
Grilled to your preference, served with a classic peppercorn sauce. (£10 Supplement)
All roasted and grilled mains served with roasted thyme potatoes, lemon-glazed carrots, honey-roasted parsnips, and brussel sprouts with chestnuts.
Crumbly biscuit base layered with banana and rich toffee cheesecake.
Fruit pudding with brandy sauce and festive cranberries.
Classic Italian panna cotta served with Christmas berries and shortbread.
Locally sourced Scottish cheeses with fire roasted crackers and frozen grapes.
VE - Vegan | V- Vegetarian | GF - Gluten Free | VGA - Vegan Option Available | GFA - Gluten Free Option Available