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 |
| Cock-a-Leekie terrine with prune puree | £7.50 |
| Celeriac soup topped with roast Granny Smith 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, savoy cabbage and pancetta | £21.95 |
| Aberdeen Angus sirloin steak with dauphinoise potatoes, green beans and cherry tomatoes | £25.95 |
| Venison saddle wrapped in bacon with carrot and lavender puree and Glenmorangie Nectar d’Or | £21.95 |
| Corn fed chicken breast with a pea and smoked ham hough veloute | £17.50 |
| Halibut 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 |
| Rhubarb parfait with Earl grey creme anglaise and ginger meringue | £6.95 |
| Passion fruit panna cotta with a coconut tuille and kiwi | £6.95 |