Dinner

Starters

Ravioli of langoustine tails with buttered cabbage
£6.95

Half a dozen Kilbrandon oysters grilled with creamed leek
£6.95

Roast breast of pigeon with a pearl barley and wild mushroom risotto
£5.95

A salad of lobster and keta caviar with a white truffle oil
£7.50

To follow...

Soup of the evening
£2.50

A ramekin of Cullen skink
£1.95

Lemon thyme and celery sorbet
£1.95

A quarter dozen fresh Kilbrandon oysters
£2.95

Main Courses

Hand - dived scallops dusted with Japanese spices, with a wasabi mash and sweet chilli dressing
£13.50

Fillet of halibut topped with a foie gras, chicken and truffle mousse and served with a Sauternes sauce
£12.95

Roasted cod loin crusted in a blue cheese and black olive crumb, with a tomato and coriander vinaigrette
£11.95

Corn - fed chicken breast filled with a smoked bacon farce on savoury lentils with roast shallots and a madeira and sherry jus
£11.95

Puddings

Crème brulee served with a "petit panier de fruit"
£3.95

Dark and white chocolate tort with pistachio sauce anglaise, chocolate wafer and spiral tuilles
£4.25

Raspberry and Drambuie mousse with crisp thistle butter biscuits
£3.95

Poached peach with caramelised banana, passion fruit sorbet and a strawberry sauce
£3.95

A selection of well matured cheeses
£

Dessert Wines A glass of Riesling Auslese
£3.00

A half bottle of Orange Muscat & Flora, Brown Brothers
£10.95

A half bottle of Late Harvested Riesling, Brown Brothers
£10.95

Ports

A glass of Fonseca Bin 27, Fine Reserve
£1.90

A glass of 1983 Vintage Fonseca
£5.00

Coffees