Made from locally sourced, seasonal produce

Scotch Lamb Steak (g) £14.95
cooked pink, or well done, served with honey roast root vegetables and mint

pesto (a £1.50 supplement applies to dinner-inclusive guests)

Wild Game and Juniper Berry Casserole (13.95)

Made with red wine, peppercorns and sage served with horseradish

mash and chive dumplings

Chicken Ballantine £13.50

Stuffed with bacon and prunes served with pan-fried winter greens

Herb and Lemon Crusted Sea Bass Fillet (g) £14.50

With wilted red chard and served with garlic crushed baby potatoes

and tomato compote

Risotto of Roasted Butternut Squash (v) £11.50

Served with sage and toasted pine nuts