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