Starters
Spring vegetable consommé (4,7) V
Pistou of fine herbs, local bloomer bread, Orkney butter
Orkney langoustines (4, 7, 11)
Textures of carrot, nasturtium powder
Home-smoked duck breast (4, 7)
Salad of fresh and pickled vegetables
Mains
Galantine of chicken (1, 2, 4, 5)
Tarragon and wild mushroom stuffing
Halibut fillet (1, 2, 4, 5, 10, 13)
Hazelnut crust, wild mushroom sauce
Grilled and marinated aubergine(2, 8) V
Sesame and homemade curd cheese
All main courses are served with potato terrine and seasonal vegetables
Desserts
Peach melba (2)
Almonds and raspberry coulis
Chocolate fondant (1, 2, 9, 10)
Salted caramel, toasted peanut ice cream
Selection of Scottish cheese (1, 2, 4, 7)
Grapes, pickles, chutney, oatcakes
Allergens: 1 Wheat, 2 Milk, 3 Soya, 4 Celery, 5 Egg, 6 Sulphites, 7 Mustard, 8 Sesame, 9 Peanuts, 10 Nuts, 11 Crustaceans, 12 Lupin, 13 Fish, 14 Molluscs