DECEMBER FESTIVE MENU

2 courses £25 / 3 courses £30

Available December 1st - 30th, excluding dec 25th & 26th

STARTERS

Wild Mushroom & Chestnut Soup (v)

Foraged wild mushrooms in a chestnut & cream velouté with house bread & butter.

Duck Leg Croquettes

Confit duck leg and mozzarella in a panko crumb with a sticky plum & chilli dip

Beetroot & Goats’ Cheese Salad (v) (gf)

Roasted beetroot with whipped goats’ cheese, goats’ cheese crumb, mixed leaves and a walnut & honey dressing.

Smoked Salmon Roulade (gfa)

Oak-smoked salmon layered with cream cheese and rolled in chives. Served with crostini & lemon.

Harrisa Roasted Carrots (vg) (gf)

Charred carrots coated in harissa spice, stacked on beetroot hummus topped with toasted almonds.

MAINS

Traditional Roast Turkey (gf)

Turkey breast, rosemary & garlic potatoes, roasted root vegetables, pigs in blankets, pork & sage stuffing, buttered sprouts with pancetta & a rich gravy.

Scottish Salmon Fillet (gf)

Roast salmon fillet with colcannon mash, seasonal vegetables, warm tartare and crispy pancetta.

Feather Blade of Beef (gf)

Slow‑braised beef feather blade served with creamy mashed potato, sautéed greens, and a rich jus.

Salt-Baked Beetroot (vg) (gf)

Beetroot baked in salt crust with kombu hot sauce, pomegranate hummus and pistachio crumb.

N’duja Arrabiatta

Pappardelle in a roquito pepper & n’duja ragu with mascarpone.

DESSERTS

Sticky Toffee Pudding (v)

with a choice of vanilla gelato or crème anglaise, topped with honeycomb crumb and Scottish berries.

Salted Caramel Tart (v)

served with a Glayva syrup and mascarpone.

Black Forest Roulade (v)

Hand-rolled chocolate meringue with chocolates, black cherry jam, kirsch cream and cherry coulis.

Trio of Gelato (v) (vga) (gf)

Selection of locally-sourced gelato. Please ask your server for today’s flavours.

V - VEGETARIAN / VG - VEGAN / VGA - VEGAN OPTION AVAILABLE / GF - GLUTEN FREE / GFA - GLUTEN- FREE OPTION AVAILABLE

FOR OUR CHRISTMAS DAY MENU PLEASE CLICK HERE