Private Dining Menu 3

Starters

Orkney crab cakes
with smoked paprika hollandaise and red chard

Wild mushroom, mascarpone and tarragon parfait with beetroot and champagne quince, homemade oatcakes

Home made Thai duck spring rolls with sticky hoisin sauce
and shredded pak choi

Mains

Perthshire Venison wellington with douphinoise potatoes, wilted chicory and juniper berry jus.

Pan seared monkfish medallions with broadbeans and pancetta,
Chantarelle potatoes and warm romesco sauce.

 
Puy lentil and aubergine moussaka with taboulah
and dressed mixed leaf.

Desserts

Warm triple chocolate and morello cherry brownie
 with saffron chantlly cream.

Mango and coconut brulee
With dark chocolate dipped shortbread

Pear and apricot crumble
 with stem ginger and rosewater icecream