A LA CARTE

SUMMER


Starter

Pea
Pea velouté Strathdon Blue cheese ravioli


Spelt
Risotto of organic spelt from Eden Valley Perthshire girolles and broad beans


Scallop
Seared hand-dived Orkney scallop black eyed beans, lemon butter and seaweed


Mackerel
Tartare of line caught mackerel from Coldingham bay gooseberries from Chef Jack’s garden


Chicken
St Brides Farm chicken ballotine duck liver and aubergine


To follow from the sea

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


Cod
Roasted fillet of North Sea cod ratatouille ‘Castle Terrace’ style


Monkfish
Seared tail of North Sea monkfish peas and bacon


To follow from the land

Roe Deer
Roe deer from Stobo Estate celery, celeriac, apple and caramelised walnuts


Lamb
Roasted saddle of Inverurie lamb sweet pepper marmalade and black olive


Beef
A selection of Scottish beef carrot, parmesan and chorizo


Grouse
First of the season Borders grouse sautéed Perthshire girolles, bread sauce and watercress (£7 supplement)


Dessert

Strawberry
Baked Alaska with Blacketyside Farm strawberries


Banana
Banana soufflé caramel ice cream


Apple
Apple cheesecake tarte tatin and sesame tuile


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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