To Commence
Warm salad
Barra leaves | Quails eggs | Lochnagar cheese | Pancetta | Black Pudding | Honey Mustard drizzle
All deliciously local - Barra leaves, egg-tastic quails eggs, davie & janes pork from Birse, Alford blossom honeycomb, Cambus O’ Mey cheese
Tartlet
Warm tartlet of cambus o may cheese | crispy pancetta | sunblush tomatoes | spiced pear chutney | local grown herby leaves
Entwined and cooked slowly until deliciously soft
Assiette of seafood
Smoked salmon | hot smoked salmon | king prawn | seafood mousseline
St Clements dressing | rocket | watercress reduction
Game terrine
Layered terrine of locally sourced duck, venison and pheasant studded with pistachio’s, cranberries and apricots encased in prosciutto with our handmade apple & plum chutney and oatmeal cakes on the side
Locally sourced game from local estates we work with
Grazing antipasti
Scottish and continental charcuterie boards, beautifully presented
Bruschetta
Organic vine tomatoes laced in and marinated with our handmade basil oil reduction
On our sourdough bread with tomato salt flakes and Scottish buffalo mozzarella
Brioche
Warm toasted brioche towered high with locally picked chanterelles
Wild garlic and roasted shallots in a creamy, herby, cognac reduction picked and foraged locally and very seasonal
This dish can be vegan also
Intermediate
Sole Paupiette
Veronique, green grapes, Chablis and cream reduction
Champagne & elderflower sorbet
Frosted grapes
Roasted tomato & garlic oil sip
Handmade cheese straw
Amuse bouche of smoked venison
Red current reduction | oatmeal cake | rosemary & thyme
Haggis bon bon
Neeps & tatties quenelle, Glenfiddich drizzle
Hand dived scallop
Black pudding, apple crisp, vermouth cream
The Main Part
Highland Beef
Fillet of beef | Brisket bon bon | Claret Jus | Dauphinoise potato | Honey roots
Finzean Estate Roe Deer
Seared fillet | Slow cooked haunch | Juniper berry, sloe gin and redcurent reduction | Pommes Anna | Green bean and pancetta parcels
Scrabster Halibut
Fennel and crab cream reduction | Barra asparagus | Potato terrine | Samphire
Birse Pork
Roasted fillet | Confit belly | Apple mash | Black pudding crumb | Prune and calvados reduction
Lamb
cooked as you wish | the cut you desire
Roasted garlic rosemary potatoes | port jus | zesty spring greens
Scottish Beef
Ribeye | Twice cooked chunky chips with smoked sea salt | Watercress & Parmesan | Peppercorn reduction | Barra Asparagus
Pheasant
wild mushrooms | Shallots | sticky honey parsnips | Fondant potato | Pinot Noir | Thyme
Something Sweet
Granny’s Pavlova
Handmade and towered high with Chantilly cream and local Barra berries and our champagne strawberry compote
Eggs from Chapman farms
Sticky Toffee Pudding
Laced with our warm fudge sauce alongside vanilla pod ice cream and of course Chantilly pouring cream
Made with the original recipe from Elizabeth’s mum
Rhubarb Crumble Tart
Warm with ginger ice cream and oat crumb
Rhubarb from Elizabeth’s dad’s garden
Lemon Posset
Accompanied by our crisp shortbread thins and a Avva lemon liqueur shot
Sourced from Avva in Elgin
Assiette
Strawberry daquiri cheesecake, chocolate pots with gold leaf, petite choux puffs with toffee dipping sauce
Smores Pots
Warm chocolate brownies, biscuit crumb, marshmallow fluff and hot chocolate sauce
Dessert Table
For a more relaxed finish to your evening, a beautifully decorated sharing table of lovingly made sweet treats and fancies, these can be tailored to your favourites and theme of the evening. Ideal for mingling with coffee
Cheese
We can tailor your cheese board to your favourites or our recommendation would be
Blue Murder
A deliciously creamy with a blue cheese vein, best eaten young
Fat Cow
Buttery, nutty, sweet and milky with a hint of orchard fruits and dairy cow in the aroma.
Clava Brie
Deliciously smooth with a hint of smokiness
Minger
Pong on the nose, pure pleasure on the palette!
Served alongside our oatmeal cakes, savoury thins, butter curls and handmade chutney’s
