STARTERS

.

Soup of the day.

.

Stornoway black pudding with a poached egg, crisp smoked pancetta, red onion marmalade and mixed leaves.

Salad of beetroot, kohlrabi, radish, goats chees and blod orange with toasted sunflower seeds.

MAIN COURSES

Warm tartlet of mushroom leek and pine-nut with a dressed mixed salad and balsamic glaze.

Roast supreme of salmon with pak choi, babycorn, fragrant rice and a soy and pickled ginger dressing. 

SHerb roast breast of chicken with braised savoy cabbage and bacon, olive oil mash, confit of garlic and a grain mustard sauce.

DESSERTS

Lemon, lime and vanilla posset with a shortbread biscuit.

.

A selection of ice-creams with fruit compote.

.

Sticky toffee pudding with butterscotch sauce and cream.