Razor Clams (Spoots) Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs
Ox Crispy ox tongue from Inverurie served with first of the season local ceps, a fried quail’s egg and cep purée
Lobster Lasagne of Newhaven lobster served with Perthshire girolles, vegetables and a lobster bisque
Main
Lobster Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
Grouse Roasted grouse from the Borders served with Perthshire girolles, wild lingonberries and bread sauce
Mallard Roasted mallard from Glenalmond Estate served with an endive tatin and orange sauce
Roe Deer Roasted loin of roe deer from the Borders served with roasted vegetables, beetroot and a juniper berry sauce
Wagyu A selection of Highland wagyu and Aberdeen Angus cross beef served with crispy potato terrine, Perthshire girolles and roasted heritage carrots (supplement £30.00)
Dessert
Lemon Lemon soufflé served with Knockraich Farm yoghurt sorbet
