Pan-Fried Fillet of Beef
Served with champ potatoes, truffled baby vegetables and a red wine jus
£23.00

Roast Loin of Lamb topped with a Goats Cheese Crust
Served with a confit of garlic, ratatouille and a rosemary jus
£16.50

Grilled Fillets of Turbot and Crevettes
With a coriander cous-cous and sauce vierge
£18.00

Roasted Fillet of Organce Orkney Salmon, Lobster Ravioli
With sweet potato mash and shellfish cream
£17.00

A Mille Feuille of Spring Vegetables in a Garlic and Parmesan Cream
With crispy seaweed
£11.00

Roast Loin of Venison
Served with parsnip puree, puy lentils and a chocolate jus
£18.50

All Main Courses are served with fresh vegetables and potatos.