A LA CARTE

SPRING


Starter

Cauliflower
Cauliflower velouté served with Strathdon Blue cheese ravioli


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


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


Roe Deer
Tartare of roe deer from Stobo Estate with mustard


Wood Pigeon
Borders Wood Pigeon and duck liver ballotine with celeriac and orange


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 wrapped in pancetta served with black eyed beans, lemon butter and seaweed


To follow from the land

Venison
Braised and roasted venison saddle served with quince, pumpkin and chestnut


Pork
A selection of Ayrshire pork with apple


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


Dessert

Rhubarb
Baked Alaska served with a warm rhubarb soup


Banana
Banana soufflé with caramel ice cream


Apple
Apple cheesecake served with tarte tatin and sesame tuille


Chocolate
Dark chocolate and orange délice with an orange sorbet


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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