Donald Macgillivray

Starter

Pan fried scallops, apple fondant, black pudding, cider reduction

Or

Venison carpaccio, Jerusalem artichoke, pickled red cabbage, rocket, parmesan

Or

salt baked winter vegetables, pumpkin and pearl barley, leek paysanne, ricotta (V)

Main Course

Corn fed guinea fowl breast, butternut squash orzo pasta, broccoli, hazelnut citrus dressing

Or

Roast wild halibut, Fennel and clam risotto, girolle mushrooms, dill oil

Or

Butternut squash sage lasagne, runner beans, wilted spinach, pinenuts, mozzarella (V)

Dessert

Apple tarte tatin bourbon almond milk sorbet, dark caramel

Or

Set chocolate custard, textures of satsuma, hazelnut praline

Starter

Mallard breast with leg ham, orange glazed chicory, poached salsify, wild mushrooms

Or

Rabbit loin with confi meat wrapped in katafi, aromatic artichoke and carrot barigoule, pancetta jus

Main Course

Oven roasted grouse and leg meat pithivier, braised artichoke, celeriac Boulanger, beetroot capriccio, jus

Or

Wild sea bass fillet heritage tomatoes, confi potatoes, courgette ribbons, basil sauce

Dessert

Mango parfait, passion fruit soup, coconut and lime doughnuts

Or

Pineapple and banana cheesecake, blackberries

Starter

Honey roast wood pigeon breast, charred spring onion, beetroot fondant, bilberry sauce

Or

Smoked salmon tartar, dill pickled cucumber, black olive soil, caviar

Or

Warm wye valley asparagus, crisp duck egg, watercress sauce (V)

Main Course

Pan roasted lamb loin, peperonata, wild garlic gnocchi, broad beans, oregano jus

Or

Almond poached free range chicken toasted pearl couscous, purple sprouting broccoli, lemon buerre noisette

Or

Textures of beetroot, goats curd, braised fennel, walnut crumb (V)

Dessert

Chocolate pave, Armagnac poached cherries, almond mascarpone mousse

Or

Blueberry and mint mille feuille pistachio and lemon glaze