A north-east hotel has revealed a new version of its Poachers menu.
Maryculter House at Kirkton of Maryculter in Aberdeen has launched the seasonal offering which showcases a range of different dishes.
Featuring starters including seafood bouillabaisse, Stonehaven haggis Scotsh egg, beetroot cured gravadlax of Portsory salmon and a range of other dishes, head chef Alan Clarke has put local produce at the forefront of the eatery’s offering.
For main, customers can enjoy pork tomohawk, steaks and burgers from the grill, not to mention, confit duck, wild mushroom croquette, halibut, Highland beef and partridge.
On the dessert menu there’s rhubarb and custard cheesecake, treacle tart, lemon and meringues, chocolate delice and Scottish cheeses.