The tearoom will be closed on Friday 10th June.
We will also be taking a wee break from the 27th June until the 7th July.
Pan fried Scallops with Petite pois puree, Stornoway black pudding and Pancetta crumbs
Rolled Lamb shoulder with fresh apricots, almond cous-cous and chanterelles
Red cooked Pork Belly (Hong Shau Rou) with rice, pok- choi and sesame
Seafood Pasta with Salmon, Scallops and Mussels
Honey and Arran mustard glazed confit duck leg with spelt barley, anise carrot puree and rainbow chard
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