Wednesday 27th October 2021

Amuse-bouche

Wild Mushroom and Rocket Tortellini, with a Chervil and Carrot Bouillon

Starter

Islay Halibut with Sea Asparagus, Torched Shallots and wilted Leaf Spinach, served with an Olive Crumble and Chervil Ash

Textured Salad of Sprouting Vegetables and Candied Beets with Curd, Compressed Cucumber and Ted Tip Chicory (v)

Main

Highland Beef Wellington with Pressed Mull Cheddar, Dauphinoise Charred Asparagus, Red Cabbage Ketchup and Scorched Shallot Petals

Strudel of Artichoke, Chard and Fennel, with Saffron Dressing and Pressed Mull Cheddar Dauphinoise (V)

Cheese

A Tasting of Strathearn Cheese with Pickled Walnuts and Croutes

Dessert

Gingerbread Textures, Carrot Frosting and Mallows with Salted Caramel Bonbon

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