Re-Opening Spring Weekend Menu

Tier 3 reopening Friday - Sunday only (April 26th - May 17th 2021)

Outside and Inside dining available 

12:30 - 18:30

 

Natural Cumbrae Oysters - £3each

to Start

Warm Salad of Wye Valley Asparagus - £15*
East Neuk crab, Exmoor Caviar, Amalfi Lemon

.

Baked West Coast Scallop - £16
"Asian Style"

.

Anstruther Lobster Agnolotti - £14
Loch Etive sea trout, spiced shellfish sauce 
.

to Follow

Tranche of North Sea Turbot - £32
new season peas, broad beans, morel mushrooms, horseradish & mussel sauce
.
Shetland Cod Kiev - £26
wild garlic butter, white asparagus, tartar sauce
.
Dornoch Lamb - £30
West Coast surf clams, cipollini onion, purple sprouting broccoli, lamb sauce
.
Flowering Courgette - £22
Crowdie cheese Royale, black garlic, Datterino tomatoes

.

to Finish

Scottish Strawberries - £9
Heather honey creme brûlée, caramelised puff pastry, strawberry ripple ice cream
.
Tiramisu - £8
espresso syrup, coffee ice cream
.
I.J Mellis 3 Cheese Selection - £9
Petersyard crackers, quince chutney

.

* = Can be catered for vegetarian requirements | Please note this is the only menu available between the dates April 26th - May 17th

Alcohol only allowed on outside dining due to government restrictions