Scallops
Seared hand dived Orkney scallops, with fregola pasta cooked ‘Sardinian style’, served with squid ink, and shellfish sauce

• £14

Sea
From our Scottish shores – an assiette of seafood served with organic leaves

• £16

Vegetables
Tarte of winter vegetables with beetroot, celeriac, pumpkin, chestnuts, apples and soft poached quail egg

• £9

Foie Gras
Pan-fried foie gras with haggis, neeps and tatties A’la Kitchin

• £13

Pork & Langoustine
Roasted langoustine tails from Anstruther with boned and rolled pig’s head served with a crispy ear salad

• £14

Octopus
Carpaccio of octopus served with North Berwick sea urchin eggs, palourde clams, local baby squid, pickled beech mushrooms, young radishes with a caper and lemon dressing

• £12

Red Mullet
Seared fillets of North Sea red mullet, served with sautéed potatoes, grelot onions, wilted baby spinach, salsa verde and a lemonade citrus dressing

• £25

Pollock
Roasted fillet of local Pollock, served with Highland burgundy potato brandade, cauliflower puree and a saffron and shellfish bouillon

• £22

Turbot
Wild turbot roasted on the bone, served on a puree of coco beans with tapenade, chorizo, braised fennel and sea kale from Eassie farm

• £28

Broccoli
Risotto of purple sprouting broccoli served with chunks of pumpkin cooked ‘en papillote’

• £21

Beef
Rib of Scotch beef dry aged for 26 days, served with three varieties of carrots, Bordelaise sauce and bone marrow

• £29

Rabbit & Snails
Saddle of Rabbit farced with field mushrooms cooked with bayonne ham, served with red pepper piperade, herb and garlic risotto and sautéed organic snails from Devon

• £26

Pork
Outdoor-reared pork loin from Ayrshire served with aubergine compote, Macleod pudding, braised rib, scratchings and apple three ways

• £25

Prunes
Madame Koffmann’s Prunes d’Agen recipe, marinated in-house for 6 months and served with prune and armagnac ice cream

• £8

Yoghurt & Rhubarb
Cheesecake mousse, served with a compote of Perthshire rhubarb, pecan nut crumble, yoghurt sorbet and chocolate sauce

• £6.50

Rum & Pineapple
Simple style rum baba, glazed with apricot syrup, served with diced pineapple, rum Chantilly cream and a wee nip of rum

• £8

Citrus
Crispy orange tuille filled with lemon mousse and citrus marmalade, served with Earl Grey sorbet

• £7

Cheese from the trolley
A selection of Scottish and French cheeses

• £10.50