Winter Menu
2 Courses £32
3 Courses £39
STARTERS
Roast Duck Breast
With prune & pistachio Terrine Carrot remoulade, Tarragon Whipped Butter, homemade toasted hoagie GF available
North Berwick crab on warm soda bread
With crème fraiche, dill compressed cucumber, nasturtium *Supplement of – 4
Chilled kombu braised beetroot
With whipped crowdie salad, mâché, pickled golden beet emulsion, nori chips, chardonnay vinegar reduction V | VG
Soup of the day
V | VG
Roast pear
With torched goat’s cheese & roquette salad, sherry vinegar EVOO V | GF
Moules frites
With 1/2kg mussels cooked with white wine cream and parsley V | GF available
MAINS
8oz Ribeye Steak
With Koffman Fries, Watercress Salad, Café du Paris Butter *Supplement with ⅔ courses – £9 GF available
Venison and Chestnut Mushroom Casserole
With Honey Roast & Vichy Heritage Carrots, Paris Mash GF
Rainbow Chard Dolmadakia
With Roast Courgette, King Oyster Mushroom, Porcini and Barley Broth, caramelised parsnip mash, chard tempura, basil oil V | GF
10oz Chargrilled Pork Cutlet
With Paris Mashroast Celeriac & Honey purée, Grain Mustard Jus GF
Seared fillet of Salmon
With Broad Bean, Tarragon & Salmon roe Beurre Blanc, Wilted Rainbow Chard, Chive oil GF
SIDES
Mashed Potato
With Truffle & Parmesan GF
Roasted Carrots
V | VG | GF
Roasted Savoy Cabbage
V | VG | GF
French Fries
V | VG | GF available Add truffle & parmesan – £3
PUDDINGS
Sticky toffee pudding
With caramelised banana, banana curd, warm toffee sauce, vanilla ice cream
Dark chocolate financier
With roast plum, plum gel, coffee anglaisem V | GF
Warm Pimkie orchard apple tart fine
With butterscotch sauce, calvados reduction, vanilla ice cream V
Orange crème brulée
With sea buckthorn gel, orange and mint salad, Chantilly cream V | GF
Scottish cheese board
With quince jelly, grapes and oatcakes *Supplement with ⅔ courses – £4 V | GF
St Luca Ice cream & sorbet selection
V | VG | GF
