'A Morning on The Estate'

Parker House Brioche

House-made Butter

Stuffed Quail

Black Truffle Purée, Salsify

Heritage Beetroot Tart

Sherry Vinegar, Pine Kernel, Sorrel, Goat's Curd

Hand-dived Orkney Scallop

Onion and Kombu Broth, Buttermilk Grains, N25 Caviar

Confit Heritage Potato

Charred Leeks, Leek Purée, Potato Espuma

Creedy Carver Duck

Turnip, Burnt Pear, Bitter Leaves

Curried Monkfish Tail

Monterosa Tomatoes, Saffron Risotto, Tomato Butter Sauce

Heritage Carrot

Wild Rice, Chervil, Vadouvan

Halibut

Truffled Cauliflower Purée, Stuffed and Glazed Chicken Wing, Crispy Cauliflower, Mushrooms

Border’s Lamb

Imam Bayildi, Pastilla, Apricot Ketchup

Selection of Scottish Cheese (Available as an Additional Course - Please Enquire)

Fig Chutney, Fruit Bread

Rhubarb Custard Trifle

Forced Yorkshire Rhubarb, Oat Crumble, Vanilla Custard

Chocolate and Whisky

Peat Smoked Valrhona Jivara Chocolate, Salted Caramel, Vanilla, Whisky Ice Cream

Honey , Toast and Tea

Borders Honey Mouse, Caramelised Sourdough, Citrus Curd, Earl Grey Ice Cream

Yorkshire Forced Rhubarb

White Chocolate and Cardamom Bavoise, Lemon Sponge, Custard