the roost menus

Sample evening menu

STARTERS

Leek & potato velouté garnished with sorrel cream (v) - £4.95

Escabèche of Goldenloch rainbow trout with mesclum salad, tapenade toasts - £6.25

Orkney crab & avocado salad, chilled tomato consommé - £6.95

Foie gras & oxtail balontine with walnut crostini, pea shoot & apple salad, red grape syrup - £7.50

MAIN COURSES

Oven roasted Guinea fowl breast with pearl barley & summer root vegetables, pheasant back mushrooms, roast salsify,
port & orange jus - £17.95

Baked Shetland plaice fillets with Loch Fyne langoustines, home-made saffron tagliatelle, new season asparagus, roasted fennel, shellfish sauce - £19.95

Jim Fairlie lamb loin & braised flank with black olive and rosemary crushed potatoes, ratatouille, baby spinach, red wine &
garlic jus - £18.95

Beetroot & chive risotto, broad beans, watercress foam (v) - £14.95

DESSERTS

Warm chocolate fondant with poached rhubarb, lavender & honeycomb ice cream - £6.00

Ginger crème brûlée, mango sorbet, crunchy almond biscuits - £5.50

Pear tarte tatin with vanilla ice cream, raspberry & star anise syrup - £5.50

Selection of Scottish & French cheeses served with quince jelly & handmade oatcakes - £6.95