'I like a cook who smiles outloud when he tastes his own work. Let God
worry about your modesty: I want to see your enthusiasm.'
Robert Farrar Capon

'The discovery of a new dish does more for the happiness of the
human racethan the discovery of a star'
Anthelme Brillat-Savarin

Fresh Butternut Squash and Orange Soup

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Coquilles St Jacques; West Coast King Scallops seared and baked in a lobster sauce

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Rack of Highland Lamb, grilled with a crust of rosemary and garlic, served with haricots blanc, roasted fennel, carrot, parsnip & ginger smash and dauphinoise potatoes

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French apple and calvados tart

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Freshly ground coffee and Minmore Fudge





Homemade tomato and basil soup

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Prawns a l'escargots; King Prawn tails baked in our special snail herb butter

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Margret de Canard; Breast of young Gressingham Duck roasted, glazed with honey and served with a rosemary jus.  Braised red cabbage, broccoli with minted hollandaise, whisky glazed baby carrots and potato croquettes accompany this dish

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Iced fresh apricot cream

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Freshly ground coffee and Minmore Fudge




Fresh minted pea soup

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Hot Smoked Wild Salmon with a horseradish hollandaise sauce

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Fillet of Aberdeen Angus Cafe de Paris
served with pomme frites, balsamic green beans, honey glazed baby carrots
 and sugar snap peas

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Raspberry creme brulee

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Freshly ground coffee and Minmore Fudge


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Roasted red pepper soup

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Gravadlax; Made on the premises, marinated Scotch smoked salmon

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Supreme of guinea fowl; Pan-fried and then steamed on a bed of fresh herbs.  Served with a red port wine sauce with redcurrants, rosti potatoes, braised red cabbage and
 a carrot, parsnip and ginger smash

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Hot chocolate fondant

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Freshly ground coffee and Minmore Fudge



Photography by John Paul

View a sample Lunch Menu
View a sample Afternoon Tea