amouse bouche

pre-starter

Crab bisque with crayfish tails

brown and white crab meat, sautéd vegetables, seasoned with thyme, brandy, tomato purée, cream, lots of smoked paprika,

fish and chicken stock, topped with crayfish tails and served with a crusty bread roll

starter

Orkney pan fried king scallop

served with pea purée, black pudding, topped with a pancetta crisp

middle course

main course

pre-pudding

baked Scottish salmon fillet

served pink with fresh asparagus and buttered new potatoes, hollandaise on the side

desert

coffee/tea

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