A LA CARTE

WINTER


Starter

Cauliflower
Cauliflower velouté with Strathdon Blue cheese ravioli


Spelt
Risotto of organic spelt from Eden Valley, roasted winter vegetables


Scallop
Seared hand dived Orkney scallop, Salt cod brandade, black olive


Mackerel
Tartare of line caught mackerel from Coldingham bay, forced Yorkshire rhubarb and crispy croutons


Roe Deer
Pâté en croûte of roe deer from Stobo Estate pear, prune and port


To follow from the sea

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


Cod
Roasted fillet of North Sea cod Black eyed beans, lemon butter sauce


Monkfish
Seared tail of North Sea monkfish with bacon, endive and Isle of Mull cheddar


To follow from the land

Venison
Saddle of venison from Stobo Estate parsnip, quince, juniper


Lamb
Roasted saddle of Inverurie lamb with artichoke and basil gnocchi


Duck
St Brides farm duck, celeriac, orange


Dessert

Lemon
Lemon meringue pie forced Yorkshire rhubarb


Soufflé
Spiced soufflé, dried fruits brown butter ice cream


Sea Buckthorn
Sea buckthorn cheesecake and mille feuille


Cardamom
Cardamom and chocolate éclair 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 £75

A La Carte Vegetarian Three Courses £75

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