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.
Raw and steamed sea kale from Eassie Farm served with candied hazelnuts and Shropshire blue cheese
Six Gigas oysters from the Isle of Cumbrae prepared six ways
Roasted langoustine from Tobermory served with curried cauliflower and raisins
Cannelloni of West Coast squat lobster served with roasted sea kale and sea purslane
Ravioli of monkfish liver served with a watercress velouté and crispy potato galette
Seared fillet of North Sea place served with purple sprouting broccoli, pancetta and a lemon beurre blanc
Loin of roe deer from St Boswells served with potato terrine, roasted vegetables and a red wine sauce