e: info@sinclairskitchen.co.uk ​  t: 01307 818 080 

FESTIVE MENU

1st - 24th December

STARTERS

Soup of the day with rustic bread - £5

Chicken liver parfait with apple & brandy chutney & toasted brioche - £6.50

Gin bothy cured smoked salmon with crab marie rose, sourdough croutons & sauce vierge  - £8

Smoked pheasant roulade wrapped in cured ham, black pudding bon bons, caramelised pears & Madeira jus - £7.50

Glazed goats cheese with salt baked beetroots, honey roast figs, toasted walnuts & herb oil (V) - £7


MAINS

Kelly bronze turkey ballotine with cranberry, walnut & orange stuffing with dauphinoise potatoes, roast root vegetables, savoy cabbage, pancetta & jus - £16.50

Confit Gressingham duck leg with braised red cabbage, potato fondant, parsnip puree & poached pear - £17

Roast loin of venison with potato rosti, glazed carrot, butternut squash puree, buttered spinach & jus - £19

Pan fried cod fillet with king prawns, potato terrine, kale & shellfish sauce - £16.50

Wild mushroom & brie risotto balls with chestnut puree, spinach & roasted garlic sauce (V) - £15
 

DESSERTS

Fettercairn whisky & heather honey pannacotta with plum compot & hazelnut oat crumble - £6.50

Dark chocolate & orange profiteroles with salted caramel ice cream - £6

Sticky toffee pudding with vanilla ice cream - £5.50

Crème brulée with pear compot & homemade shortbread - £6

Scottish cheese selection with crudités, homemade chutney & oatcakes - £9


Bar Menu and daily specials also available.


Groups of 10+ guests

2 courses - £20

3 courses - £25

​Including tea & filter coffee