Dinner
1 Course £19.95
2 Course £26.95
3 Course £33.50
Monday to Sunday 6.00pm - 9.00pm

Starters

CHICKEN AND LEEK TERRINE
Prune compote, leek crisps, rocket salad

SPICED CURED SEA TROUT
Spinach puree, puffed rice, charred cauliflower, coriander and lemon dressing

CHEF’S SOUP (V)
Using fresh seasonal market vegetables

MUSHROOM CROSTINI (V)
Melted goat’s cheese, rocket leaves, balsamic glaze

CULLEN SKINK
Smoked haddock, leek and potato soup, warm potato scone

WARM BEEF SALAD
Beef fillet, citrus segments, fennel, rocket, blue cheese, white wine, croutons

Mains

CHICKEN “MARYLAND”
Bacon, chicken, corn, peas, mash, banana crumb, torched pineapple, house jus

GRESSINGHAM DUCK
Pan roasted, fondant potato, bacon cabbage, chantenay carrots, cherry jus

LOCAL SALMON
Fennel, spinach, rocket, pea and orange risotto

BUTTERNUT SQUASH GNOCCHI (V)
Roast butternut squash, salt ‘n’ spiced pumpkin seeds, spinach, cauliflower crumb

SCOTTISH FILLET OF BEEF (£12 SUPPLEMENT CHARGE)
Hand cut chips, mushroom, tomato and onion
Add, red wine sauce, pepper sauce or garlic and herb butter

FILLET OF SOLE
Grapes, samphire, caviar butter, parsley and lemon mashed potatoes and winter vegetables.

Desserts

CHOCOLATE MOUSSE
Boozy, minted cream, tempered chocolate, shortbread

KPCH STICKY TOFFEE PUDDING
Toffee sauce, vanilla ice cream

SELECTION OF SCOTTISH CHEESES
Onion chutney, grapes, celery, oatcakes

TRIO OF CHEFS’ ICE CREAM / SORBET
Candies fruit and nuts

LEMON CHEESECAKE
Citrus gel, lemon curd, raspberry sorbet, chocolate snow, meringue

RHUBARB CRUMBLE
Banana and ginger ice cream, torched rhubarb

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dinner menu