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Served Friday and Saturday
Starters
Seafood chowder made with monkfish, scallops, halibut, smoked haddock and salmon with a tomato based roux.
Trio of salmon terrine, fresh poached, hot kiln and gravadlax, served with pickled cucumber and carrot nage
Salad of crotin goats cheese, dusted with smoked paprika, lightly grilled, served with salad leaves, sun blushed tomatoes and citrus dressing
Pigeon breast accompanied by pine nut and balsamic dressing, mixed salad, sun blushed tomatoes.
King prawns sautéed in garlic and herb butter topped with micro herbs.
Mains
Short crust pastry case filled with natural, non dyed smoked haddock topped with Scottish cheddar cheese and served with cream leek sauce
West coast mussels cooked in cream, white wine and smoked bacon sauce.
Confit of Gressingham duck leg served with gratin dauphinoise, roast root vegetables, red wine jus.
Fillet of Shetland salmon grilled and served with panache of green vegetables, baby potatoes, and basil pesto.
Traditional Coq Au Vin accompanied by meux mustard mash.
Vegetarian dish of the day.
1 course £9.95
2 courses £13.90 3 courses £17.50
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