Chef's Celebration to the Season Menu
In order to celebrate each season, The Kitchin introduces a few seasonal alternatives to the menu.
The menu changes daily depending on produce, but these dishes might be available when you visit the restaurant.
Cep & Scallop
Seared hand-dived Orkney scallop served with sauteéd local ceps served with crispy bacon, garlic and parsley
Pan fried creel caught langoustines from Tobermory served with sautéed Scottish girolles
Newhaven lobster ravioli served with a ragoût of vegetables and sea herbs
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
Whole roasted Dover sole from Scrabster served with shellfish, girolles and a lemon butter sauce
Roasted Blackford Estate teal served with endive tatin and an orange sauce
Hare from Burnside Farm cooked à la Royale and served with gnocchi, salsify and pumpkin
Loin of roe deer from St Boswells served with potato terrine, autumn vegetables and a red wine sauce