Wild mushroom veloute shot with nutmeg milk. (V)

Jerusalem artichoke Veloute shot with hazelnut oil. (V)

Panko crusted sole with sauce gribiche.

Cone of fish and chips with vinegar powder.

Warm boudin blanc with crispy celeric and truffle emulsion.

Warm morcilla (Spanish Blackpudding) with candied bramley apple

Toasted brioche with wild mushroom ragout and pea shoots (V)

Blythswood steak and chips, Buccleuch fillet steak and twice cooked fries served in small bamboo cone with a touch of Bearnaise sauce (Supplement)

Beans on toast, French coco beans braised in vine tomato sauce served on a small buttered croute (V)

Mini quails egg Benedict royal with smoked salmon, hollandaise and chives on a muffin (V)

Warm ratte potato fondant with avruga caviar and sour cream.

Creamed salt cod with toasted crostini and piquillo pepper.

Warm goasts cheese and spinach frittata with rocket aioli (V)

Mini parmesan arancini with tallegio fondue (V)

 

 

A selection of freshly made crostini with a seasonal selection of delicious toppings including:
Tuscan chicken liver parfait with balsamic jelly, buffalo mozzarella with wine, tomato and basil, roasted vegetables with rocket aioli, smoked salmon mousse with pickled cucumber. 

Tartar of loch duart salmon with whipped horseradish, brioche crumbs and dill.

Smokey aubergine caviar with chickpea puree in a crisp cornet (V)

Baby beetroot with truffled chive crème fraiche (V)

Chilled watermelons salmorejo with prawn a la plancha.

Filo tartlets filled with lemon roasted fennel, feta and kalamata olives.

Spanish potato tortilla with smoked paprika aioli (V)

Japanese style grilled aubergine wraps with ponzu dressing.

Marinated salmon cone with avocado and rock chives.

Peeled prawns tossed in chilli and lime zest with Japanese mayo.

Californian avocado sushi rolls with sweet chilli.

Asparagus wrapped in smoked salmon with lemon confit.