Menu - Rhubarb

Haggis; black pudding; Lorne link sausages; tomato; mushroom; spinach; toasted crumpet; homemade potato scone & your choice of free‐range eggs to your liking

Haggis; black pudding; Lorne link sausage; tomato; mushroom & spinach

Oatmeal cooked slowly overnight served sweet; salty / neutral & topped + your choice of berries; rhubarb; raspberry jam / honey

clotted cream ice cream

smoked garlic velouté; spinach purée; purple sprouting broccoli; lemon; langoustine bisque risotto

dried fruit & pistachio farce; potato fondant; golden turnip; cime de rapa; red cabbage purée

triple‐cooked chips; cherry tomatoes; oyster mushrooms; shallot; peppercorn sauce

smoked kidney; truffle mousseline; chicory; leek; scurvy grass

buttermilk; black olive; blood orange; granary soda bread

roast cauliflower; quinoa; puffed wild rice; spiced carrot dressing

roasted cauliflower & capers; new season wild garlic; grelot onion

croustillant; coconut sorbet

roast Jerusalem artichokes; Puy lentils; Gran Moravia cheese & walnut

seasonal vegetables; potatoes; Madeira jus; Béarnaise sauce (400g)

Calvados caramel; vanilla ice cream for two

orange ice cream

Bramley Apple; rum‐soaked golden raisins; salted walnuts; rum ice cream

white chocolate sherbet

braised kale; red endive; hay‐baked celeriac; red wine jus

poached conference pear; pecan nuts; sourdough

shaved vegetables; crispy Parmesan; mushroom broth

crème fraiche; Granny Smith apple; wild leek; sourdough crisp

confit Chantenay carrot; beurre noisette Hollandaise; pickled Roscoff onion; parsley

tempura mussels; charred cucumber; Champagne butter

potato & truffle salad; tempura broccoli; braised red cabbage; dripping roast carrots; watercress & shallot salad; apple jelly; sauce grand veneur

Two Course Lunch Menu

Large toasted crumpet topped + pulled Ayrshire ham hock; two chestnut Maran eggs & hollandaise sauce

Large toasted crumpet topped + creamed spinach; two soft‐poached chestnut Maran eggs; hollandaise sauce & a twist of cracked black pepper

A full flavoured green tea from Yunnan; the birthplace of tea in China + a fresh; clear & relatively strong infusion when infused for several minutes; but it is also a tea that can be enjoyed lightly infused for a delicious subtle grassy note

One / two poached chestnut Maran eggs on dark whole meal soda bread; Prestonfield smoked salmon & topped + hollandaise sauce

Swiss muesli; low gluten & classic granola & all the usual household favourites including Weetabix; Cornflakes; Coco Pops & Rice Krispies

choux pastry; fermented golden raisins; truffle & celery

caramel mousse; hazelnut dacquoise; East Lothian rapeseed oil ice cream

Brie de Meaux; Ossau‐Iraty; aged Comté; oatcakes & spiced apple chutney

St Andrews Farmhouse cheddar; Wee Comrie; Blackmount; oatcakes & pickles

Prestonfield's own‐cured Shetland salmon; horseradish set cream; saffron‐pickled onions; nibbed oats

Dark chocolate & caramel fondant; blood orange sorbet

The scent of a wood‐burning fire & the taste reminiscent of a smoky single‐malt whisky. This is an earthy; smoky; aromatic & truly delicious tea. 'Lapsang Souchong ' was a favourite tea of Sir Winston Churchill & is one of the most recognisable of a