Easter Sunday Day Lunch & Dinner

Starters

• cullen skink

  finished with croutons, chopped chives & herb oil

• crayfish gratin

  spinach, cherry tomato, mushroom, herb hollandaise

• smoked chicken & sweetcorn arancini

  jerusalem artichoke purée, spicy tomato sauce

• ham hough terrine

  beetroot & apple chutney, crispy kale

Mains

• lightly smoked scottish salmon

  homemade fresh herb tagliatelle, vegetable ribbons, bois boudran

• rolled pork belly

  stuffed with haggis, parsley mash, roasted root vegetables, caramelised apple purée

• duo of aberdeenshire beef

  sirloin & braised beef cheek, forest mushrooms, roast potato cubes, curly kale, port jus

• north sea fishcake

  creamed leeks, peppered green beans, sauce choron

Dessert

• lemon & passion fruit posset

  fruits of the forest compote, meringue

• chocolate brownie

  white chocolate sorbet, chocolate sauce

• fine scottish cheeses

  fruit loaf, oatcakes, chutney and grapes

Valentines Day Lunch & Dinner 2017

• Champagne & Canapés

  Maillart Brut 'Platine' Premier Cru Champagne

  thai prawn roulade, coconut gel

  gin cured salmon, cucumber pickle

  smoked venison, mustard emulsion

• Ballotine of Rabbit

  Jerusalem artichoke purée and crisp, stormy raisins, truffle oil

• Stonehaven Langoustine Bisque

  tartare of langoustine, seaweed crackles

• Rosemary Basted Monkfish

  Iberico pigs cheek, caramelised cauliflower, pickled samphire, braising liquor, confit potato

• Assiette of Chocolate

  white chocolate sorbet, sea salt caramel & chocolate delice, hot chocolate and orange shot

• Whipped Goats Cheese & Chive Millefeuille

  beetroot and apple chutney

• Coffee, Tea and Petit Fours

Mother's Day Lunch & Dinner 2016

Starters

• tolbooth crab soup

  finished with poppy seed fleurons and dill

• gin & lime cured salmon

  pickled cucumber, bread crisps, watercress emulsion

• pork & black pudding spring rolls

  shredded chinese cabbage, sweet chilli dipping sauce

• chicken liver parfait

  red onion & thyme marmalade, toasted brioche

Mains

• grilled fillet of north sea cod

  smoked cod brandade, sauted greens, spinach purée, chervil hollandaise

• duo of aberdeenshire beef

  sirloin & braised beef cheek, forest mushrooms, roast potato cubes curly kale, port jus

• sea reared trout

  citrus, giant cous cous, tenderstem broccoli, shaved fennel, red pepper coulis

• confit of duck leg

  braised puy lentils, truffled celeriac, honey glazed parsnips, blackberry & red wine reduction

Desserts

• sticky toffee pudding

  homemade vanilla ice cream, toffee sauce

• chocolate mousse

  frozen local raspberries, honeycomb, praline

• fine scottish cheeses

  fruit loaf, oatcakes , chutney and grapes