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T H E T A S T I N G M E N U

Terrine of Peelham Farm organic veal and sweetbreads withquails eggs and young parsley

Pinot Gris, Les Elments, Domaine Bott-Geyl, Alsace 2005

Pumpkin and parmesan velout, seared scallops, ricotta gnocchiand poached cod

Manna Cru, Franz Haas, Montagna, Alto Adige 2007

Cannelloni of pheasant, chestnuts, Jerusalem artichoke andCalvados dressing

Uvaggio, Propriet Sperino, Coste della Sesia, Piemonte 2006

Roast rib-eye of beef, glazed onion, bacon, parsnip pure, oxtailand red wine sauce

Pago Florentino, Bodegas Arzuaga Navarro, Castilla-La Mancha 2005

St Andrews Farmhouse Anster and Connage crowdie cheeses,quince pure and honeycombMuscat Sec, Domaine Saint-Georges DIbry, Ctes de Thongue 2008

Delice of Amedei chocolate, rum and walnut brownie and coffeeice cream

El Candado, Pedro Ximenez, Valdespino

Coffee and Petits Fours

55.00 per person95.00 per person with wines

This tasting menu is designed for the enjoyment of all

the guestsat your table

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As a courtesy to other guests please turn off allmobile phones

All our prices include VAT @ 17.5%

- F I R S T D I S H E S -

Terrine of Peelham Farm organic veal and sweetbreads withquails eggs

and young parsley 12.00

Home-cured salmon, Anstruther lobster, lime, pickled ginger

and wasabi mayonnaise 13.00

Langoustine bisque, ricotta gnocchi, poached langoustinesand scallop tartar 12.00

Warm salad of wood pigeon, apple and fennelwith prune and Armagnac pure 10.00

Caramelised onion tart with salad of endive and

Strathdon blue cheese 9.00

- S E C O N D D I S H E S -

Roast loin and braised shoulder of hare, chestnuts,pancetta, roast Jerusalem artichokes and sauce salmis 22.00

Wild Cairngorm venison, potato rsti, winter roots and fruits

and juniper jus 22.00Wild partridge, potato gratin, quince pure, creamed Swiss

chardand Madeira sauce 20.00

Roast rib-eye of beef, Ayrshire bacon, braised oxtail, glazedbaby onions, parsnip pure and red wine sauce 23.00

John Dory, potato galette, pearl onions, savoy cabbageand champagne beurre blanc 20.00

Thyme polenta, open ravioli of gem and celeriac, wildmushrooms,

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pomegranates, and walnut velout 18.00

- A N D T O F O L L O W -

Vanilla and almond rice pudding, caramelised pear sorbetand winter fruit compote 9.00

Delice of Amedei chocolate with rum n raisin ice cream 9.00

Coffee parfait, mascarpone mousse and walnut ice cream9.00

Hot mandarin souffl with dark chocolate and Grand Marniersorbet 9.00

Our selection of British and Irish farmhouse cheeses 10.00