Set lunch

• STARTERS

• Spiced carrot soup

  carrot top pesto, croutons, sour cream

• Cider cured sea trout

  compressed apple, fennel, crispy seaweed

• Smoked ham hough croquette

  black pudding puree, piccalilli, wood sorrel

• Compressed plum

  fermented gooseberry, honey and truffle mousse, toasted almonds

• MAIN COURSES

• Slow cooked Ramsay’s of Carluke pork belly

  hispi cabbage, carrot, mustard

• Scottish venison ragu

  fresh pappardelle, truffle pecorino

• Gnocchi

  roasted butternut squash, goats cheese, wood sorrel

• Fillet of North Sea hake

  parmentier potatoes, warm tartar sauce, samphire

• ADDITIONAL SIDES

• Deep fried Heritage potatoes

  • 5

  nduja, parsley

• Cauliflower gratin

  • 5

• Tenderstem broccoli

  • 5

  romesco sauce, toasted almonds

• Courgette, feta and herb salad

  • 5

  crushed seeds

• DESSERTS

• Chocolate cremeaux

  hazelnut, coffee, chocolate and caramel tuille

• Lemon drizzle sponge

  creme fraiche, strawberries, candied lemon

• Vanilla panna cotta

  poached rhubarb, rhubarb sorbet

• Brie de meaux

  tomato, chilli and ginger chutney, sourdough rye crackers