Chef's Highlights
FIRST COURSE
Cured Loch Duart salmon, fennel salad, avocado & pink grapefruit
"Award winning, small, independent Scottish salmon farming company based in Northwest Scotland."
MAIN COURSE
Fillet of local beef Wellington, celeriac pureé, watercress salad & Madeira reduction
"Seared rare beef fillet wrapped in spinach with chicken mousse, feuille de brick pancake and egg glazed puff pastry."
DESSERT
Apple tarte tatin, Normandy crème fraîche (v)
"Named after the hotel serving it as its signature dish, a pastry in which the fruit is caramelised in butter and sugar before the tart is baked."