Nathaniel’s Restaurant

Ask your server for flavours

Bloody Mary, Pink grapefruit mojito & espresso martini

Cream of broccoli and leek soup served a blue cheese crouton

Asparagus in a tempura batter served with Isle of Harris crab and wild garlic aioli

Char grilled pigeon breast served with Jerusalem artichoke purée, lambs' lettuce and a red wine reduction

Terrine of Loch Fyne smoked salmon with dill blinis, lemon crème fraise and avocado salad

Salad of spring greens, cashew nuts, rhubarb, beetroot and Black Crowdie with a chervil and Cupar honey dressing

Ask your server for today's special

Fillet of hake on spring greens, with saffron potatoes and sorrel cream sauce

Supreme of corn-fed chicken served with Lyonnaise potatoes, grilled asparagus spears and wild mushroom and leek sauce

Seared loin of Scottish roe deer with honey glazed baby carrots, oatmeal potatoes, broad beans and a balsamic jus

Dry matured for a minimum of 28 days and char grilled to perfection

With a warm melting centre, served with white chocolate ice cream and Glayva drizzled red berry compote

Feuille de brick nest with caramelized pineapple in white rum and coconut liqueur, served tableside over coconut ice cream

Rhubarb and ginger pannacotta with rhubarb compote, tuille biscuit and crème Chantilly

Mango meringue with a mango and mint coulis

Selection of 4 local Scottish artisan cheeses served with oat cakes, quince jelly and homemade chutney

Made with a selection of seasonal fresh vegetables from our walled garden, served with a homemade cheese scone

Picked daily by our chefs and gardeners, using the freshest and finest ingredients from our walled garden

sundried tomato, pesto Genovese and Scottish buffalo mozzarella

Howgate brie and cranberry sauce

with Craigsanquhar's caramelized onion chutney

Flame grilled to perfection, served on toasted brioche bun with skinny fries, crisp garden salad and our special house burger relish

Craigsanquhar's hen egg from our free-range flock, wrapped in award winning Stornoway black pudding, served mixed salad leaves from our garden and our homemade signature chilli jam

Char Grilled breast of corn-fed chicken, Puddledub back bacon, Scottish buffalo mozzarella, wild rocket and black garlic mayo, sided with skinny fries and garden garnish salad

Mature cheddar, Puddledub bacon, sour cream and chives

Meringue nest filled with Cairnie Farm strawberries, raspberries, blueberries and crème Chantilly, garnished with fresh mint and a raspberry coulis drizzle

Decadent chocolate brownie with Nelsons of Culross caramel ice cream, crème Chantilly, chocolate and toffee sauce

ask your server for today's special

with Puddledub's bacon & sausage and a homemade Craigsanquhar plum chutney

with crispy Puddledub's bacon and maple syrup

with a choice of eggs, toasted bagel & rocket leaves

topped with poached eggs with a side of rocket, tomatoes and balsamic glaze

with a side of fresh fruit, natural yogurt and croissant

with a side of heather honey and natural yoghurt

Artisan pork sausages, Puddledub's back bacon, Stornoway black pudding, haggis, baked beans, grilled tomato, mushrooms, tattie scone, eggs either fried, scrambled or poached and toast

with black garlic mayo, vine tomatoes, Puddledub's bacon, crisp salad and skinny fries

with bacon, lettuce, tomatoes, egg, and mayonnaise sided with skinny fries and dressed garnish salad

with Arran grain mustard

with black garlic mayo and rocket

with chive and lemon crème fraiche

with Craigsanquhar plum chutney

with horseradish crème fraiche and watercress

served with Craigsanquhar's own Jams

Made with a selection of seasonal fresh vegetables from our walled garden, served with a homemade cheese scone

Picked daily by our chefs and gardeners, using the freshest and finest ingredients from our walled garden

sundried tomato, pesto Genovese and Scottish buffalo mozzarella

Howgate brie and cranberry sauce

with Craigsanquhar's caramelized onion chutney

Flame grilled to perfection, served on toasted brioche bun with skinny fries, crisp garden salad and our special house burger relish

Craigsanquhar's hen egg from our free-range flock, wrapped in award winning Stornoway black pudding, served mixed salad leaves from our garden and our homemade signature chilli jam

Char Grilled breast of corn-fed chicken, Puddledub back bacon, Scottish buffalo mozzarella, wild rocket and black garlic mayo, sided with skinny fries and garden garnish salad

Mature cheddar, Puddledub bacon, sour cream and chives

Meringue nest filled with Cairnie Farm strawberries, raspberries, blueberries and crème Chantilly, garnished with fresh mint and a raspberry coulis drizzle

Decadent chocolate brownie with Nelsons of Culross caramel ice cream, crème Chantilly, chocolate and toffee sauce

ask your server for today's special

Ask your server for flavours

Bloody Mary, Pink grapefruit mojito espresso martini

Cream of broccoli and leek soup served a blue cheese crouton

Asparagus in a tempura batter served with Isle of Harris crab and wild garlic aioli

Char grilled pigeon breast served with Jerusalem artichoke purée, lambs' lettuce and a red wine reduction

Terrine of Loch Fyne smoked salmon with dill blinis, lemon crème fraise and avocado salad

Salad of spring greens, cashew nuts, rhubarb, beetroot and Black Crowdie with a chervil and Cupar honey dressing

Ask your server for today's special

Fillet of hake on spring greens, with saffron potatoes and sorrel cream sauce

Supreme of corn-fed chicken served with Lyonnaise potatoes, grilled asparagus spears and wild mushroom and leek sauce

Seared loin of Scottish roe deer with honey glazed baby carrots, oatmeal potatoes, broad beans and a balsamic jus

Dry matured for a minimum of 28 days and char grilled to perfection

With a warm melting centre, served with white chocolate ice cream and Glayva drizzled red berry compote

Feuille de brick nest with caramelized pineapple in white rum and coconut liqueur, served tableside over coconut ice cream

Rhubarb and ginger pannacotta with rhubarb compote, tuille biscuit and crème Chantilly

Mango meringue with a mango and mint coulis

Selection of 4 local Scottish artisan cheeses served with oat cakes, quince jelly and homemade chutney

with Puddledub's bacon sausage and a homemade Craigsanquhar plum chutney

with crispy Puddledub's bacon and maple syrup

with a choice of eggs, toasted bagel rocket leaves

topped with poached eggs with a side of rocket, tomatoes and balsamic glaze

with a side of fresh fruit, natural yogurt and croissant

with a side of heather honey and natural yoghurt

Artisan pork sausages, Puddledub's back bacon, Stornoway black pudding, haggis, baked beans, grilled tomato, mushrooms, tattie scone, eggs either fried, scrambled or poached and toast

with black garlic mayo, vine tomatoes, Puddledub's bacon, crisp salad and skinny fries

with bacon, lettuce, tomatoes, egg, and mayonnaise sided with skinny fries and dressed garnish salad

with Arran grain mustard

with black garlic mayo and rocket

with chive and lemon crème fraiche

with Craigsanquhar plum chutney

with horseradish crème fraiche and watercress

served with Craigsanquhar's own Jams

Made with a selection of seasonal fresh vegetables from our walled garden, served with a homemade cheese scone

Picked daily by our chefs and gardeners, using the freshest and finest ingredients from our walled garden

sundried tomato, pesto Genovese and Scottish buffalo mozzarella

Howgate brie and cranberry sauce

with Craigsanquhar's caramelized onion chutney

Flame grilled to perfection, served on toasted brioche bun with skinny fries, crisp garden salad and our special house burger relish

Craigsanquhar's hen egg from our free-range flock, wrapped in award winning Stornoway black pudding, served mixed salad leaves from our garden and our homemade signature chilli jam

Char Grilled breast of corn-fed chicken, Puddledub back bacon, Scottish buffalo mozzarella, wild rocket and black garlic mayo, sided with skinny fries and garden garnish salad

Mature cheddar, Puddledub bacon, sour cream and chives

Meringue nest filled with Cairnie Farm strawberries, raspberries, blueberries and crème Chantilly, garnished with fresh mint and a raspberry coulis drizzle

Decadent chocolate brownie with Nelsons of Culross caramel ice cream, crème Chantilly, chocolate and toffee sauce

ask your server for today's special

Ask your server for flavours

Bloody Mary, Pink grapefruit mojito & espresso martini

Cream of broccoli and leek soup served a blue cheese crouton

Asparagus in a tempura batter served with Isle of Harris crab and wild garlic aioli

Char grilled pigeon breast served with Jerusalem artichoke purée, lambs' lettuce and a red wine reduction

Terrine of Loch Fyne smoked salmon with dill blinis, lemon crème fraise and avocado salad

Salad of spring greens, cashew nuts, rhubarb, beetroot and Black Crowdie with a chervil and Cupar honey dressing

Ask your server for today's special

Fillet of hake on spring greens, with saffron potatoes and sorrel cream sauce

Supreme of corn-fed chicken served with Lyonnaise potatoes, grilled asparagus spears and wild mushroom and leek sauce

Seared loin of Scottish roe deer with honey glazed baby carrots, oatmeal potatoes, broad beans and a balsamic jus

Dry matured for a minimum of 28 days and char grilled to perfection

With a warm melting centre, served with white chocolate ice cream and Glayva drizzled red berry compote

Feuille de brick nest with caramelized pineapple in white rum and coconut liqueur, served tableside over coconut ice cream

Rhubarb and ginger pannacotta with rhubarb compote, tuille biscuit and crème Chantilly

Mango meringue with a mango and mint coulis

Selection of 4 local Scottish artisan cheeses served with oat cakes, quince jelly and homemade chutney

with Puddledub's bacon & sausage and a homemade Craigsanquhar plum chutney

with crispy Puddledub's bacon and maple syrup

with a choice of eggs, toasted bagel & rocket leaves

topped with poached eggs with a side of rocket, tomatoes and balsamic glaze

with a side of fresh fruit, natural yogurt and croissant

with a side of heather honey and natural yoghurt

Artisan pork sausages, Puddledub's back bacon, Stornoway black pudding, haggis, baked beans, grilled tomato, mushrooms, tattie scone, eggs either fried, scrambled or poached and toast

with black garlic mayo, vine tomatoes, Puddledub's bacon, crisp salad and skinny fries

with bacon, lettuce, tomatoes, egg, and mayonnaise sided with skinny fries and dressed garnish salad