Starters
| Salmon gravadlax with celeriac and apple | £8.95 |
| West Coast scallops with Stornoway black pudding and pea puree | £10.95 |
| Lobster and crab ravioli in a tomato and lemongrass sauce | £8.95/£16.95 |
| Pigeon carpaccio with candied walnuts and beetroot dressing | £8.50 |
| Chicken liver parfait with cranberry jam and pickled cucumber | £7.50 |
| Leek and Bonnet goats’ cheese panna cotta with parmesan crisp | £7.50 |
| Baby vegetable salad on a red cabbage veloute | £6.95 |
| ”Ratatouille” tart (tomato, aubergine, courgette and pepper) | £7.50 |
Mains
| Garlic roast rump of Borders lamb with mashed potatoes, savoy cabbage and pancetta | £20.85 |
| 12oz Orkney Ribeye steak with dauphinoise potatoes, green beans and cherry tomatoes | £24.95 |
| Venison saddle wrapped in bacon with carrot and lavender puree and Glenmorangie Nectar d’Or | £21.95 |
| Corn fed chicken breast on a smoked ham hough risotto | £17.50 |
| Halibut fillet on a shellfish bisque and samphire grass | £19.95 |
| Sea bream fillet with pan fried polenta, chorizo, salsify and salsa Verde | £16.95 |
| Wild mushroom, spinach and truffle gnocchi | £16.50 |
| Sweet potato and roast beetroot wellington with vegetable salad | £15.50 |
Desserts
| Selection of Scottish Cheeses with grapes, celery, quince and oatcakes | £8.95 |
| Clementine mousse in dark chocolate with mint ice-cream | £6.95 |
| Hazelnut, almond and cranberry caramel tart with Chantilly cream | £6.95 |
| Sticky toffee souffle with lemon shortbread and salted caramel sauce | £8.95 |
| Blueberry parfait with pistachio and frosted blueberries | £6.95 |
| Raspberry panna cotta with a honey tuile | £6.95 |