Sample Menu
The dishes set out below give a flavour of the cuisine that Hilary and Gordon provide.
Game Terrine - with homemade chutney and oat biscuits
Arbroath Smokie Mousse - with Sauce Vierge
Parma Ham - with sliced pear, rocket and blue cheese
Rod caught Trout - with almonds and beurre blanc
Pork fillet callops - with a cream and ginger sauce
Vegetarian Lasagne
Sea Bass - pan fried and served on a bed of shredded leeks and beans
Home made ice creams served in brandy snap baskets
Chocolate and raspberry pots
Tarte tatin