Evening menu - Starters

Pan roast breast of wood pigeon, beetroot and carrots, spiced red wine reduction and an orange and sea buckthorn gel.

Medley of roast and pickled beetroot, glazed goats cheese, honey whipped goats cheese, sweet and salty spiced walnut pieces, dressed with cold pressed Scottish rapeseed oil and locally made blackthorn sea salt.

Flaked hot smoked trout served on a toasted homemade bread, with sweet pickled beetroot, dressed watercress and a horseradish crème fraise.

Scottish mussels steamed in a white wine, garlic and cream broth. Served with homemade bread.

Classic ham hock and chicken terrine, crispy panko’d terrine bite, homemade piccalilli relish, pickled vegetables and homemade bread.

Roasted root vegetables with Moroccan Harissa spices, puy lentils, lemon and mint “yoghurt” and sumac.

Pan seared king scallops, Stornoway black pudding, charred cauliflower, curried cauliflower puree and crispy kale seaweed.

Smoked haddock, leek and potato cream soup, served with homemade bread and butter.

Served with homemade bread and butter.