VALENTINE’S DINNER TO BEGIN S E A F O O D S H A R I N G B OA R D Oysters, King Prawns, 1881 Gin Cured Salmon, Highland Mussels, Green Salad, War Bannock Cr, Fi, G, Mi
V E G G I E B OA R D Polenta Chips, Bubble & Squeak Scotch Egg, Black Pudding, Haggis, Arancini, Celeriac Fondant, Cheese Balls, Crispy Olives G, Ce, Mi, Eg
TO CONTINUE Fillet of Beef Wellington, Chateau Potatoes, Roasted Root Veg, Cherry Vine Tomatoes, Béarnaise Sauce & Bordelaise Sauce G, Sd, Eg, Mi, Ce
Foraged Mushroom & Chestnut Wellington, Roast Parsnips & Carrots, Rosemary Roasted Baby Potatoes, Brussel Sprouts, Mushroom & Cranberry Jus G, Mi, Eg
TO END Assiette of Chocolate Desserts to share Mi, Eg, G
A N D F I N A L LY Coffee & Tablet Mi
A LLERG ENS Dishes are prepared in our kitchens where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact. Please notify your server about all food allergies. Celery - Ce
Crustaceans - Cr Eggs - E Fish - F Gluten - G Lupin - Lu Milk - Mi Molluscs - Mo Mustard - Mu Peanut - PNut Sesame Seeds - Se Soya - So Sulphur Dioxide – Sd Vegetarian – V Vegan – Vg
Nuts - N