Burns Day – Friday 25 January 2013
Our Head Chef has created dishes to mark Burns Day. They will be available for lunch and dinner on 25 January, either together as a 2 or 3 course meal, or as individual dishes within our à la carte menu.
Scotch broth soup £7.50
Smoked mussel kedgeree, poached egg, cardamom velouté £11.95
Middle white pork, haggis, neeps and tatties, soubise sauce £17.50
Wild seabass, Finnan haddie cullen skink, wood sorrel £24.95
Cranachan panna cotta, oat crumb £7.50
