Lunch Menu
- Miso Glased Roulade Of St Brides Duck
- Torched North Sea Mackerel
- Onglet And Short Rib Of Orkney Beef
- Roast Fillet Of Bass
- Vanilla Set Cream
Others
- Roasted Orkney Scallops
- Veal Sweetbread
- Poached Fillet Of North Sea Turbot
- Stuffed Loin Of North Sea Cod
- Glazed St Brides Farm Duck
- Knockraich Yoghurt Mousse
- Eduaddo Sousa's Ethical Foie Gras
- Glazed Goosnargh Duck Breast
- Gariguette Strawberry Mousse With
- Cured Gigha Halibut And Oyster
- Wild Perthshire Mushrooms
- North Sea Cod Loin
- Cured Royal Bream And Gigha Oyster
- Scottish Blue Lobster
- North Sea Turbot
- Lavender Glazed Goosnargh Duck
- Loch Fyne Crab
- Kilbrannan Langoustine
- Roasted Veal Sweetbread
- Saddle Of Borders Roe Deer
- Poached Monkfish Tail
- Roasted Fillet Of North Sea Turbot
- Isle Of Wight Tomatoes
- Violet Artichokes
- Barbequed Baby Leeks
- Yukon Gold Potato Gnocchi
- Perthshire Strawberries
- Michel Cluizel "Kayambe"
- Cured Royal Bream
- Hand-Dived Orkney Scallop
- Périgord Foie Gras
- Backstrap Of Roe Deer
- Yorkshire Forced Rhubarb
