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To welcome
Ballintaggart sourdough, whipped butter, Perello olives, Great Glen charcuterie
To start
Perthshire wild mushroom ravioli, mushroom broth, Fife buffalo mozzarella
To follow
Rack of Ayrshire Hogget, potato scallop, wild garlic salsa verde
Served with
Denhead asparagus, lemon, almond
Rosemary roast Jerusalem artichoke
Radicchio, pickled carrot, horseradish, mint
To finish
Poached Scottish rhubarb, dark chocolate, hazelnut, sweet cicely, roast rhubarb ice cream
Coffee
Glen Lyon Coffee, Aberfeldy tablet
