A composition in courses.

Spring

Menu One

1. I
   Glazed FocacciaHomemade whipped butter

   Wine — Krone Brut 2018

2. II
   Marinated TomatoAsparagus, lardo, parmesan, basil oil, tomato consommé

   Wine — Rosso di Montalcino

   Cocktail — Pork fat washed vodka, roast tomato and basil syrup, black pepper, salt, tartaric acid

3. III
   Confit ColeyWhite bean ragout, courgetteAlternative — Stuffed Hispi Cabbage — white bean ragout, courgette

   Wine — Picpoul de Pinet

4. IV
   Stuffed Lamb SaddleBraised lamb, pea tartlet, wild garlic pea crush, jus

   Wine — Côtes du Rhône

   Cocktail — Arbikie pea gin, butter essence, wild garlic, tartaric acid, pea foam

5. V
   Apple SorbetApple salsa — palate cleanser

   Cocktail — Balsamic caviar, apple liqueur, Asti, olive oil

6. VI
   Lemon, White Chocolate and RhubarbLemon genoise, white chocolate mousse, rhubarb compote, compressed rhubarb, milk sorbet

   Cocktail — Rhubarb liqueur, white chocolate liqueur, lemon oleo, saccharum, clarified cream

7. VII
   Petit Fours

   Whisky — Clydeside red wine cask strength