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V Vegetarian VO Vegetarian Option VG Vegan Option GO Gluten Free Option

Starters

CULLEN SKINK

Flaked smoked haddock, leeks, onions & potatoes, cooked with rich & velvety fish stock, finished with double cream & chopped herbs, accompanied by homemade bread

HAGGIS CROQUETAS

Delicate haggis croquetas coated in crisp panko breadcrumbs, fried till golden & served with a pink peppercorn & whisky sauce

GIN CURED SALMON

Shetland salmon cured with Rock Rose gin, accompanied by a sourdough crostini, rocket & a baby caper & citrus dressing

HEBRIDEAN BLUE CHEESE PANNA COTTA

Served with a mulled pear & quince compote, toasted walnut salad with handmade oatcakes

Mains

DUO OF COD

Oven-baked cod loin, lemon & herb crumbed goujon, accompanied by a warm tartare sauce, buttered greens, confit baby onions & crushed potatoes

OX & SCALLOPS

Slow braised ox cheeks & seared king scallops served with buttery pomme fondant, seasonal greens, sweet onion puree, confit carrot finished with a rich bordelaise sauce

V VG

SWEET POTATO & RED ONION TART

Set in a shortcrust pastry topped with toasted pumpkin seeds, served with roasted root vegetables, creamed potatoes & tomato coulis

PAN SEARED PIGEON

Seared woodland pigeon breasts with dauphinoise potatoes, Stornoway black pudding, roasted roots & buttered wild mushrooms, finished with a red wine jus

PAN SEARED SEATROUT

Served with smoked mussel & king prawn gnocchi with curly kale & chopped herbs, bound with a mild kedgeree spiced cream finished with angel hair leeks

Desserts

STICKY TOFFEE PUDDING

Steamed date & caramel pudding steeped in toffee sauce served with vanilla ice cream & chocolate fudge pieces

TRIO OF SCOTTISH CHEESES

A selection of local cheeses served with homemade chutney, oatcakes & grapes

CRÈME BRÛLÉE

Classic crème brûlée served with raspberry sorbet, balsamic & black pepper strawberry compote, shortbread biscuit

LEMON MERINGUE PIE

Sable biscuit base, filled with zesty lemon filling topped with lightly torched Italian meringue accompanied by raspberry ripple ice cream & red berry coulis

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