Razor Clams (Spoots)
Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
Spider crab from the West Coast served with hazelnut mayonnaise, apple and vegetables
Lasagne of sautéed Highland lamb sweetbreads served with a pea velouté
Confit wild salmon from the River Tweed served with a ragôut of summer vegetables and Perthshire mousseron mushrooms
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid (supplement £15.00)
Braised shin of Orkney beef served with summer vegetables and a bone marrow potato
Strawberry & Wild Mint
Wild mint ice cream sandwich served with Coupar Angus strawberries and a strawberry sorbet
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