The Black Grape

Sweet pan-seared scallops served atop a tender celeriac puree, finished with a crispy haggis crumble and a whisky cream sauce.

Locally sourced venison loin, perfectly roasted and served with a rich bramble and red wine jus, dauphinoise potatoes, and seasonal greens.

Flaky smoked haddock and leeks in a creamy sauce, baked in a golden puff pastry and served with a dressed side salad.

A traditional, creamy Scottish soup with smoked haddock, potatoes, and onions, served with a generous slice of crusty artisan bread.

Earthy mushrooms and fresh spinach baked in a golden, flaky pastry, served with a rich vegetarian gravy and roasted root vegetables.

Slow-braised Aberdeen Angus beef cheek, incredibly tender and flavorful, served with a clapshot and a rich gravy.