New Year’s Eve 2019


Smoked Trout and Dill Fishcake


Saffron Mayonnaise, Lime Vinaigrette

Roasted Cauliflower, Chick pea, Cumin Soup


Artisan Bread

Ravioli of Lobster and Prawns


Lobster and Tarragon Bisque

"Celebration" of Beetroot


Pickled, Red, Golden, Roast, Shoots

Game Terrine


Homemade Fig Chutney, Local Bread, Parsley and Garlic Butter Coated in Burnt Onion Powder


Oven Roasted Pork Loin Steak


: Toulouse Sausage Roll, Black pudding Mash, Dijon Cream Sauce

Roasted Breast of Penruddock Duck


Celeriac Dauphinoise, Cherry and Kirsch Jus

Garlic Marinated Poussin


Slow Cooked Cabbage, Crispy Hassle Back Potato, Wild Mushroom and Truffle Jus

Steamed Fillet of Sole


Stuffed with Anchovy and Lemon, Squid Ink Pasta, Parsley Cream Sauce

Pan Fried Cod Supreme


Purple Potatoes, Prawn and Basil Butter, Truffle Oil

Pumpkin, Goats Cheese and Red Pepper Pie


Roast Aubergine, Smoked Paprika and Tomato Sauce

Roasted Roscoff Onion and Thyme Risotto


Nigella Seed and Walnut Granola

Homemade Desserts @ £6.25

Poached Pear in Spiced Tea

Gingerbread Cookie

Layered Lime Cheesecake
Clementine, Cranberry and Pistachio Meringue

Plum and Damson Sorbet with a shot of Plum and Vanilla Edinburgh Gin

Head Chef: Martin BainesRestaurant Manager: Keith Huntington

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