Set lunch/Early evening

• STARTERS

• Leek and potato veloute

  smoked potato, creme fraiche, chives

• Cider cured sea trout

  compressed apple, fennel, crispy seaweed

• Smoked pancetta and pecorino croquette

  pea and lemon emulsion, radish, pea, broadbean

• Marinated tomato, feta and herb salad

  basil emulsion, toasted seeds

• MAIN COURSES

• Slow cooked Ramsay’s of Carluke pork belly

  hispi cabbage, carrot, mustard

• Roast breast of chicken

  lemon and thyme potato terrine, yellow courgette, chicken jus

• Green herb gnocchi

  ragout of summer vegetables, hen of the woods mushrooms, carrot and star anise puree

• Fillet of hake

  braised leek, bacon sauce, bacon crumb

• 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 meringue tart

  raspberry

• Vanilla panna cotta

  poached rhubarb, rhubarb sorbet

• Brie de meaux

  tomato, chilli and ginger chutney, sourdough rye crackers