Key: V = vegetarian GF = Gluten-free

“Creating our festive menus from the best of Perthshire’s local produce is always a treat, as is celebrating with you at this exciting time of the year. It’s great to have you with us, and I hope you’ll enjoy the modern twists in my

traditional Christmas menu.” Neil McLean, Executive Chef

Roasted sweet potato soup homemade of course, topped with toasted pine kernels, warming and earthy (v)

Oak smoked Speyside salmon with a lemon raspberry dressing. Traditionally cured with a meltingly soft texture (gf)

Guinea fowl and spiced chicken terrine A little exotic with a lot of flavour. Enjoyed with toasted olive bread, plum and bramble chutney

Filo pastry crown. A hearty mix of butterbean, walnut, cherry tomato compote and spiced tofu (v)

Traditional roast turkey with sage and onion stuffing and all the trimmings; chipolata sausages, roast potatoes, brussels sprouts, carrots rounded off with a rich pan gravy for maximum taste

Roast sirloin of Speyside beef served with roast potatoes, brussels sprouts, carrots and with a whisky and baby onion

jus. Our Strathdee beef is hung for 28 days for maximum flavour and tenderness (gf)

Fillet of salmon topped with red pepper saffron mousse alongside cracked black pepper rosti, brussels sprouts, carrots and a rich butter cream sauce. Heavenly (gf)

Beetroot tortelli with goats cheese salad enlivened with a zingy ginger balsamic dressing, herb flatbread (v)

Cheese selection

Morangie Brie (a creamy, soft cheese from Tain in the Scottish Highlands) and Mull of Kintyre cheddar, ready to grace your oatcakes. Served with generous helping of grapes and jewel-like quince jelly

Traditional Christmas pudding with a fruity cherry compote, hot brandy sauce

Baileys crème brulee served with coffee polenta biscuit. A classic with a boozy twist (v)

Trio of chocolate terrine with an inventive marmelade ice cream (v)

Tea, coffee and mini Christmas pie