Sample Dinner Menu January 2012
½ dozen Donegal oysters in the half shell – classic mignonette £12
½ Dozen Tobermory langoustines – classic aioli £15
Starters
Thai spiced crab salad
Bresaola – fig – parmesan reggiano – rocket – truffle oil
Inverawe smoked salmon – seaweed tartar – cucumber-chives £2supp
Hand Dived Mull scallops – chestnut veloute – pancetta – maple – watercress £4supp
Sweet cured Orkney herrings – dill and tarragon crème fraiche – toast
Smoked haddock leek & parmesan fish cakes – aioli
Deep fried brie – warm mango & pepper chutney
Mains
Crispy Skin Sea bream – taglioni – zucchini – langoustine & saffron sauce
Steamed Shetland mussels – chilli tomato & coriander – hand cut chips
Roasted Scrabster cod – North Berwick lobster & cannellini bean cassoulet
Pentland Firth Monkfish & Tiger prawn masala – Pilau rice £3supp
Loin of Perthshire roe deer–black pudding bon bons- celeriac puree –sprouts-jus £4supp
Gnocchi – Paris browns – spinach – roast red onion – gorgonzola – pine kernels
Seared line caught sea bass – crushed parsley potatoes – creamed leeks
Cafe Fish & chips – crushed peas – tartare sauce
£22 for two courses