Cask and Vine

Small or Large

Salt (Ve), Peking Duck (Ve)

Truffle (Ve), Ibérico Ham

Rustica (Ve), Tomato (Ve)

With tomato pesto and Parmigiano Reggiano

Skin-on Fries With Bravas Sauce

With a whisky mayonnaise

With Yoghurt and Mint Sauce and Pomegranate Seeds

3 meats and 3 cheeses of your choice from the next page with bread and crackers

Enjoy a selection of 3 meats or cheeses of your choice from the next page

From pure-bred free range, acorn-fed, 100% Iberian breed black pigs. Cured for over 2 years.

Clava Brie, St Andrews Cheddar, Great Glen Pork Salami, Great Glen Venison Salami, Haggis Bon Bons with a whisky mayonnaise, and Scottish Oatcakes

Dressed with Arbequina Extra Virgin Olive Oil and Giusti Balsamic Vinegar of Modena

Plump, pickled mussels from Galician Rias Gallegas. Served with toasted bread

Flavourful and soft belly tuna. Served with toasted bread

Traditionally fished Cantabrian Sardines. Served with toasted bread

Served with oatcakes and Galloway Lodge Bramley Apple Chutney

Served with oatcakes and Galloway Lodge Bramley Apple Chutney

From the heart of the Scottish Highlands. Made from lean pork with a selection of herbs and spices.

Pure Scottish Venison lightly spiced with green pepper

surcharge for choosing this meat in platter (0.50/1.00 single/sharer) +£0.50

From free-range, acorn-fed black Iberian pigs blended with smoked paprika and garlic. Aged at least 4 months.

From free-range, acorn-fed black Iberian pigs blended with black peppercorns. Aged at least 4 months.

From free-range, acorn-fed black Iberian pigs, cured for at least 6 months and dusted with De La Vera Spanish Paprika

surcharge for choosing this meat in platter (1.00/2.00 single/sharer) +£1

From free range, acorn-fed, 100% Iberian breed black pigs. Cured for over 2 years. Nutty and melt in your mouth.

surcharge for choosing this meat in platter (2.00/4.00 single/sharer) +£2

14 month aged reserva Jamon from La Rioja region.

Made to the traditional specifications of the Bologna Mortadella Consortium; pure pork with pistachios.

From farmhouse pigs. Marinated with white wine, salt and black peppercorns, hand tied, and cured 4-6 months.

Typical Calabrian spicy salami with a flat shape. Lean pork enriched with black pepper and spicy pepperoncino.

From the shores of the Moray Firth this shows earthy, creamy, grassy flavours. (Pasteurised, Cow's milk, Vegetarian)

Castile-La Mancha cheese cured for 6 months. Intense nutty flavours with caramel and fruit. (Pasteurised, Sheep's milk)

Aged 2 months producing a creamy and lightly sweet cheese, washed with red wine giving it a red bark and light wine aroma. (Pasteurised, Goat's milk)

A creamy salty blue cheese, from the Asturias region of Spain and aged up to 4 months. (Pasteurised, Cow's milk)

Young cheese from Bergamo that is delicate, creamy and sweet with a tangy finish. (Pasteurised, Cow's milk)

A young provolone, it shows a robust yet delicate creamy flavour. (Pasteurised, Cow's milk, Vegetarian)

Served with rocket and roquito peppers in a cabernet sauvignon dressing

Served with rocket and roquito peppers in a cabernet sauvignon dressing

Served with rocket and roquito peppers in a cabernet sauvignon dressing

Made from Biancolilla olives from Sicily, it has a mild fruity flavour, well-rounded taste with light peppery finish. (Vegetarian)

Made from the Nocellara del Belice olive, spicy and herbaceous, clear and persistent with a medium fruity flavour

Produced in Navarra, using 100% Arbequina olives. Sweet and grassy with hints of green tomato and light peppery aftertaste

Made from olives indigenous to the north of Spain, Arbequina, and the south, Picual. Clean tasting with grass and tomato notes

Made from Picual olives in the South East of Spain. Notes of fruited green olives, tomato, fig, apple, grass and unripe almond

Hailing from Perthshire it offers a light, green buttery flavour

Explore the tastes of oil from Spain, Italy and Scotland; Núñez de Prado (Spain), Brindisa North & South (Spain), Summer Harvest (Scotland) and Centonzie Bioolio (Italy)

Floral Picudo, sweet Hojiblanca and robust Picual olives, cold-pressed. Organic oil with tropical flavours of passion fruit and papaya