Starters
| Hot smoked salmon ravioli with a dill cream sauce | £8.95/£16.95 |
| West Coast scallops with Stornoway black pudding and pea puree | £11.50 |
| Crab and avocado stack with red pepper dressing | £8.95 |
| Pigeon carpaccio with candied walnuts and beetroot dressing | £8.50 |
| Spiced duck leg terrine with apricot puree and toasted focaccia | £7.50 |
| Parsley root and heather honey soup with chestnut and apple | £6.50 |
| Leek and Bonnet goats’ cheese panna cotta with parmesan crisp | £6.95 |
| ”Ratatouille” tart (tomato, aubergine, courgette and pepper) | £7.50 |
Mains
| Garlic roast rump of Borders lamb with skirlie mashed potatoes, green beans, parsnip and kale cabbage | £21.95 |
| Aberdeen Angus sirloin steak with shallot purée, tenderstem broccoli and fondant potato | £25.95 |
| Venison saddle wrapped in bacon with carrot and lavender puree and Glenmorangie Nectar d’Or | £21.95 |
| Corn fed chicken breast with celeriac purée, Brussels sprouts and pancetta | £17.50 |
| Cod fillet on a chorizo and mussel risotto with bisque sauce | £21.95 |
| Sea trout fillet with braised pak choi on chilli and ginger soba noodles | £18.95 |
| Wild mushroom, spinach and truffle gnocchi | £16.50 |
| Roast butternut squash, cranberry and Greek feta wellington | £16.50 |
Desserts
| Selection of Scottish Cheeses with grapes, celery, quince and oatcakes | £8.95 |
| Dark chocolate mousse with orange sorbet | £6.95 |
| Braeburn apple tart tatin with a Bowmore 12yo and marmalade ice cream | £6.95 |
| Sticky toffee souffle with lemon shortbread and salted caramel sauce | £8.95 |
| Blueberry parfait with pistachio crumb and raspberry purée | £6.95 |
| Passion fruit panna cotta with a coconut tuille and kiwi | £6.95 |
