Starters
| Beetroot and Gin cured Loch Etive sea trout with horseradish cream | £8.95 |
| West Coast scallops with Stornoway black pudding and pea puree | £11.50 |
| Crab and avocado stack with red pepper dressing | £8.95 |
| Wood pigeon ravioli with wild mushroom broth and pear compote | £8.50 |
| Spiced duck leg terrine with apricot puree and toasted focaccia | £7.50 |
| Leek and potato soup with garlic focaccia | £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 confit potato, poached bone marrow, seasonal greens and Bordelaise sauce | £25.95 |
| Venison saddle wrapped in bacon with carrot and lavender puree and Glenmorangie Nectar d’Or | £21.95 |
| Roast Guinea fowl breast and confit leg with Parisienne gnocchi and roast vegetables | £17.50 |
| Cod fillet on a chorizo and mussel risotto with bisque sauce | £21.95 |
| Scottish salmon fillet with steamed shellfish, chilli and tomato | £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 and cherry bavarois with chantilly cream | £6.95 |
| Bowmore 12yo whisky Baba with raisin purée and a 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 |
| Knockraich farm yogurt mousse with poached rhubarb and ginger crumb | £6.95 |
