Winter/Spring 2008

Lentil, sweet potato and chilli soup

Winter minestrone with fresh shaved parmesan.

Wild mushroom soup with crispy pancetta

A stack of haggis, neeps and tatties with a whisky jus

Salad of watercress and rocket with pancetta, quails eggs and croutons served with a honey and mustard dressing.

Orkney black pudding with warm goats cheese and a chilli dressing.

Smoked salmon on a potato pancake with a dill and mustard sauce

Roast fillet of  farmed cod with a herb and pinenut crust on crushed  potatoes

Fillet of salmon with baby roast tomatoes and pesto.

Slow braised lamb shanks with a sweet potato mash

Sirloin of organic beef with caramelised beetroot and shallot.

Breast of chicken with honey, lime and grain mustard served with a garlic and saffrom mash.

Supreme of chicken wrapped in Parma ham roasted with baby vine tomatoes and a balsamic glaze

Tagine of chicken with coriander and lemon

Sticky toffee pudding with toffee sauce.

Pear frangipan tartlets

Grilled rhubarb with caramelised almonds, honey and mascarpone.

toffee, almond crumble with fresh custard

Seasonal fruit platter.

Lemon meringue ice with sloe berries

Dark chocolate nemesis

Cheeseboard