Dover sole, served on the bone, baked in herb butter , served with roasted baby potatoes.

Vegetable nut roast with apricot, topped with goats' cheese, served with a cream leek sauce and ginger infused sweet potato mash (V).

Pan seared sea bass and medallions of monkfish with a fresh green pesto and potato dauphinoise.

Fillet of Shetland salmon cooked in lemon butter, topped with honey and wholegrain mustard, served with fondant potato.

Fillet of Scottish halibut, reared in Argyll, garnished with hand dived Skye scallops served with tomato and basil dressing and fondant potato.

All main courses served with chefs' selection of roasted winter vegetables.

2 course £22.50  3 courses £27.50