New Year's Eve Menu

Butternut Squash Soup
Truffle oil

Smoked Salmon and Leek Tartlet
Horseradish cream

Roasted Heritage Beetroot, Goats Cheese Curd, Walnuts
Honey and mustard vinaigrette

Fillet of local beef
Haggis croquette, fondant potato, roasted parsnip and carrots, tarragon and red wine sauce

Pearl Barley Risotto (v)
Wild mushrooms, marjoram, winter truffle

Mains are accompanied by heritage vegetables and thyme and garlic roast potatoes.

Chocolate and Hazelnut Tart
Pistachio ice cream

British Cheese Board
Artisan crackers, chutney, celery and grapes

Coffee and Petit Fours