SAMPLE MENU
STARTER
New Season Asparagus
Panko Crumbed Cacklebean Egg, Sauce Ravigote, Sprouting Peas
Beetroot Cured Scottish Salmon
Fennel & Kohlrabi Salad, Prawn Tempura, Crème Fraiche, Elderflower
Arnold Bennett Twice Baked Souffle
Smoked Haddock, Aged Cheddar, Chive Sauce
Roasted Chicken Consommé
Chicken Boudin, Summer Truffle, Young Leeks, Garden Herbs
Garden Pea & Mint Mousse
Shimeji Mushrooms, Pickled Shallot, Wasabi Crackers
Haggis, neeps and tatties Pithivier
Arran Mustard & Scotch Wishky Sauce
Archerfield’s Panzanella Salad
Heritage Tomatoes, Strawberries, White Peach, Lovage Pesto, Focaccia Croutons
CHEF’S SEASONAL SOUP
Garden Pea, Wild Garlic, Watercress
SORBET INTERMEDIATE
Pink Champagne
Peppered Strawberries
Raspberry & Wild Sorrel
Freeze Dried Raspberries
Mango & Passionfruit
Candied Physalis, Coconut
MAIN
Slow Cooked Feather Blade of Scotch Beef
Smoked Mash, Wild Herb Pesto, Spinach, Roast Onion, Rich Braising Jus
Scotch Beef Wellington
Roasted Onion, Braised Carrot, Red Wine Jus
Roast Sirloin of Scotch Beef
Pomme Anna, Gem Lettuce, Asparagus, Black Garlic, Red Wine Jus
Roasted Butternut Squash, Spinach & Tofu Wellington
Roasted Onion, Braised Carrot, Mushroom Sauce
Herb Crusted Roasted Rack of Scotch Lamb
Braised Lamb Belly, Courgettes, Labneh, Hasselback Potatoes
Roasted Chicken Supreme
Polenta, Kanpei Tomatoes, Artichokes, Fine Beans, Olive & Chicken Jus
Roast loin of Venison
Mini Game Pithivier, salt baked celeriac, sweet potato fondant, pickled bramble jus
Steamed North Sea Cod Veronique
Jersey Royal Potatoes, Sea Vegetables, Verjus
Organic Spelt & Seasonal Vegetable Risotto
Hazelnuts, Charred Romanesco
DESSERTS
Sticky Toffee Pudding
Butterscotch Sauce, Vanilla Ice Cream
Rhubarb & Custard Pavlova
Classic lemon Tart
Raspberry & Hibiscus Sorbet
Caramel Poached Pineapple
Pink Peppercorns, Banana & Passionfruit Sorbet
Valrhona Manjari Chocolate Mousse
Blackberry Sorbet, Toasted Pecans, Miso Caramel
