VALENTINE’S DAY MENU To Start Mushroom and vintage port consommé lightly poached asparagus and Pleurette mushrooms Chicken liver parfait redcurrant jelly glaze and oatcakes House smoked Gressingham duck breast dark berry glaze, tossed micro herbs
Champagne and passion fruit marbled sorbet Main Course Pan seared North Atlantic king scallops white wine and saffron sabayon, sweet potato puree, scorched samphire Medallions of Scottish beef fillet black forest ham, merlot reduction, gruyere glazed galette potato, wilted buttered kale Vegan croquettes butternut squash and spinach risotto Desserts Dark chocolate fondant bergamot orange, opal basil, white chocolate and vanilla pod glaze Strawberry, pineapple and pink pepper torte watermelon, 1881 gin and ginger gel Cheese board Tete du moine cheese, morangie brie cheese, quince marmalade, Arran oaties
£35 per person