A LA CARTE

WINTER


Starter

Herb
Ravioli of herbs from Chef Jack’s garden served with a fresh tomato sauce


Spelt
Risotto of organic spelt from Eden Valley with sautéed North Sea squid


Scallop
Seared hand-dived Orkney scallop with Jerusalem artichoke and bacon


Venison
Tartare of venison from Stobo Estate with mustard


Grouse
Warm ballotine of Muggleswick Moor grouse served in its own consommé with pickled vegetables


To follow from the sea

Lasagne
Lasagne of Scottish fish and shellfish with langoustine bisque (£6 supplement)


Cod
Roasted fillet of North Sea cod served with a light curry sauce ‘Castle Terrace’ style


Monkfish
Pan fried monkfish tail and jaw served with confit Brussel sprouts and pumpkin


To follow from the land

Partridge
Red legged partridge from Glenalmond Estate served with braised red cabbage, celeriac and lemon confit (Additional seared foie gras £7 supplement)


Pork
A selection of Ayrshire pork with apple


Beef
Beef brisket, ox tongue and sweetbreads served with roasted salsify and spinach


Dessert

Apple
Warm ‘Granny Smith’ apple pie with a cinnamon ice cream


Ruby
Ruby grapefruit and clementine tart served with crème fraiche and juniper tuile


Soufflé
Spiced festive soufflé with dried fruits and marzipan ice cream


Cardamom
Cardamom and chocolate éclair with a vanilla cream


Cheese
French and British cheese served from the trolley (cheese selection as a fourth course £15.00 supplement)




A La Carte Three Courses at £70

A La Carte Vegetarian Three Courses £70

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