Devil's Advocate

Crispy bites of traditional haggis served with spiced turnip purée and a whisky mustard cream sauce.

Delicate pan-seared sea scallops served over mint pea purée with crispy bacon lardons.

Comforting house-made soup crafted with farm-fresh seasonal vegetables and herbs, served with artisan bread.

Tender duck breast with crispy skin, served with fondant potatoes and a rich wild blackberry reduction.

Fresh grilled salmon filet set over pearl barley risotto, sauteed asparagus, and a dill beurre blanc.

Lamb shank braised slowly in Scottish dark ale, served atop rich garlic mashed potatoes and roasted roots.

Juicy local Angus beef patty, aged Scottish cheddar, smoked bacon, onion jam, and house secret sauce on a brioche bun.

Creamy Arborio rice simmered with seasonal wild mushrooms, white truffle oil, and freshly grated Parmesan cheese.

A master blend of peated Scotch whisky, sweet vermouth, orange liqueur, and a hint of charred grapefruit.

A curated flight of three distinct single malt whiskies sampled from Speyside, Islay, and Highland regions.

Locally brewed New England IPA on draft featuring bright citrus hop aromas and a crisp finish.

Classic moist sponge cake packed with dates, drenched in warm sticky toffee sauce, served with vanilla bean ice cream.