Lunch/Dinner 2

Starters:
Cullen skink
Cock a leekie soup
Local broccoli and leek soup with Strathdon Blue cream
Cauliflower soup with pink peppercorn cream and garlic croutons
Spiced Lothian parsnip soup served with cumin puff pastry twists
East coast seafood salad with salsa verde mayonnaise
Our own gravadlax with garden herb salad and lime vinaigrette
Smoked East Coast haddock and dill risotto
Salad of Scotch beef sirloin with sesame and soy marinade
Border pigeon breast with turnip fondant and sweet shallot vinaigrette
Baked flat cap mushroom with Bonnet cheese and herb pesto
Beetroot cheesecake with carrot salad, lemon yoghurt dressing and pinenuts
Perthshire asparagus and soft-boiled egg, rocket and cheddar croutons
Local spinach and mushroom tartlet with red onion confit

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