10 COURSE DINNER MENU

                BLOOD PUDDING, SALTED RHUBARB FROM JANUARY

LAKELAND ONION BROTH

BARLEY, LOVAGE, SORREL

SHETLAND MUSSEL POT, KOHLRABI, APPLE, SEA LETTUCE

RAW ROE DEER

PINE, MUSHROOM, TOASTED QUINOA

JERUSALEM ARTICHOKE COOKED IN MALT

GOAT’S CURD, CHESTNUT, TRUFFLE

GIGHA HALIBUT

SAND CARROT, COCKLE, CIDER VINEGAR

BELTED GALLOWAY

TURNIP, HEN OF THE WOOD, KALES

ENGLISH CUSTARD, APPLE, HAZELNUT 

FIG, HAZELNUT, PRALINE

CINNAMON AND MULLED PEAR

                                                                           

COURTYARD DAIRY CHEESE

(£15 SUPPLEMENT)  

   10 COURSE MENU- £108.00 PER PERSON

THE TASTING MENU IS DESIGNED TO BE ENJOYED

BY THE WHOLE TABLE