Private Dining Menu 3
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
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.
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