Steamed in a harissa, coconut & lime broth, served with ciabatta slices
LOBSTER THERMIDORE
Poached then grilled in a rich cheese sauce, accompanied by baby crushed potatoes, caught daily by the fishing vessel Solas
HEBRIDEAN SALMON
Baked fillet of salmon rested on celeriac and white truffle puree, wild mushroom and finished with a crisp rocket salad
MOROCCAN-STYLE HALLOUMI
Halloumi wrapped in filo pastry, served with Moroccan-style cous cous, red onion chutney and chive creme faiche
ROASTED BEETROOT WELLINGTON
Slow braised whole beetroot wrapped in spinach and mushroom duxelle covered in golden puff pastry, finished with a butternut squash puree and garlic roasted Brussel sprouts
SCOTTISH SPRING LAMB CHOPS
Scottish lamb chops sous vide finished on the chargrill, served with sticky date puree, baby glazed fondant potatoes & an earl grey jus
SCOTTISH RABBIT
Rabbit loin wrapped in pancetta with lemon thyme, Panko breaded rabbit leg with a rum & raisin puree finished with a Tomatin whisky jus
HIGHLAND SURF AND TURF
North sea caught cod fillet with chargrilled pigeon breast served with fennel puree, shaved fennel, chargrilled baby gem lettuce dressed with a red wine jus
