1st March

Smoked Haddock Gnocchi

Locally smoked haddock served with potato gnocchi, sautéed leeks and Gruyère cream topping, finished with lemon oil and fresh parsley.

Celeriac and Apple Soup with Truffle Oil

A velvety soup of roasted celeriac and tart apples, topped with a splash of truffle oil and crispy croutons.

Hot Smoked Salmon 'Rillettes'

Local hot smoked salmon with cucumber ribbons, pickled shallots, lemon crème fraiche served on toasted sourdough

Spiced cauliflower fritters

Golden, crispy fritters made with roasted cauliflower and toasted cumin, with zesty coriander and lime yogurt, fresh pomegranate seeds and micro herbs

Beer Battered Haddock

Fresh Haddock from Peterhead, with light crispy beer batter, served with triple-cooked chunky chips, homemade caper & herb tartare, and a charred lemon wedge.

8oz Sirloin Steak

Aberdeenshire sirloin steak from John Stewarts in Banff served with baby roast potatoes, vine tomato, Crispy onions and a rich Drambuie sauce.

Pan Seared Salmon

Pan-seared Scottish salmon from Inshore fish Macduff, served with roasted Mediterranean vegetables, honey & balsamic reduction and buttery smashed potatoes.

North Sea Monkfish with chilli and soy

Seared monkfish from Saltwater seafood Macduff, with chilli and soy, wok tossed vegetables and fragrant jasmine rice

Thai Green Curry

Thai green chicken curry, fresh chicken breast, courgettes, mushrooms, fresh basil and mixed jasmine rice

Lemon Posset with Raspberries and Shortbread

Lemon posset, served with fresh raspberries and buttery shortbread.

Sticky Toffee Pudding with Butterscotch Sauce

Warm spiced date sponge with butterscotch sauce, honeycomb and vanilla ice cream.

Elderflower Panna Cotta with Honeycomb and Mixed Berries

Panna cotta infused with elderflower, served with crunchy honeycomb and fresh mixed berries. Drizzled with wildflower honey from Aberdeenshire.