Please pick one option per course. Any allergies or dietary requirements, please let us know.

Starters

Fried halloumi with heritage tomatoes, fresh mint and basil with balsamic pesto (v)

Haggis croquettes, neep puree with malt whisky dipping sauce

Perthshire smoked salmon, dill and chive cream cheese, pickled fennel with toasted granary

Main Course

Katy Rodger’s crowdie cheese tart slow roast tomato and roasted red pepper and young spinach served with garden rocket salad and Arran mustard dressing (v)

Roast Perthshire beef served with roast potatoes, glazed carrots, seasonal greens and Yorkshire pudding with roasting jus

Pan roasted Scottish market fish, fine herb potato scone served with seasonal greens and lemon vinaigrette

Dessert

Lemon possett with home-made shortbread

Scottish Cranachan, Knockraich farm crowdie, raspberry’s, toasted oats, heather honey, glengoyne whisky

Chocolate delice, morello cherry curd with sea salt shortbread