Sample 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.
Cannelloni of North Sea monkfish liver served with braised fennel, squid and a lobster beurre blanc
Langoustine & Asparagus
Wye Valley asparagus cooked à la minute served with langoustines from Tobermory and an orange sauce
Roasted duck from Loomswood Farm served with endive tatin and an orange sauce
Beef (serves two)
Beef (serves two) Inverurie beef Wellington served with spring vegetables and a red wine sauce