Eleanore

Crispy haggis bon bons served with a tangy whisky marmalade for a modern take on a Scottish classic.

Perfectly seared scallops paired with rich Stornoway black pudding and a crisp apple purée.

Tender Aberdeen Angus beef fillet encased in pastry, served with creamy Arran mustard mashed potatoes and a red wine jus.

Flaky Loch Fyne salmon fillet, oven-roasted and served with fresh asparagus and a light dill cream sauce.

A delicate tart filled with the creamy, smoky flavors of Cullen Skink, featuring smoked haddock and leeks.

A rustic tartlet filled with earthy wild mushrooms, creamy Scottish crowdie cheese, and crunchy toasted hazelnuts.