PLEASE NOTE THIS IS A SAMPLE MENU, CHOICES VARY FROM WEEK TO WEEK BUT THE QUALITY STAYS THE SAME!

STARTERS 

Charlie Trotter's Terrine

Salsify and Sweet Potato Terrine, Pickled Salsify and Red Veined Sorrel

with Honey & Mustard Vinaigarette

Squab

Roasted Breast of Squab

with Tarragon & Enoki Mushroom Blini

Shallot Puree and Pan Jus

Veloute (V)

Parsnip and Arran Mustard Veloute with Parsnip Crisps

Scallops

Loch Creran Scallops

with Oak Smoked Salmon Brandade and Wilted Greens

Tom Kitchin's 'Pigs Head'

Braised Crispy Pork Cheeks with Crispy Ear, Quails Egg

and Sauce Gribiche

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          MAINS         

Beef

Medium Rare Souse Vide Fillet with Hand Cut Chips,

Roasted Tomatoes and Bearnaise Sauce

Venison

Loin of Venison

with Potato Rosti, Red Cabbage and Port Wine Sauce

 Pork

Prosciutto Wrapped Pork Fillet, Pork Belly

and White Bean, Spinach & Tomato Cassoulet

Guinea Fowl

Breast of Guinea Fowl with Polenta, Sprouting Broccoli

and Chestnut & Pancetta Sauce

Pollock

Fillet of Pollock with Shellfish Fricasse and Crab Butter