STARTERS
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Pumpkin and Sweet Potato Soup, Goats Cheese
Fritter (vegetarian)

Baked Oysters, Green Cabbage and Black Lard, Chive Sabayon

Plate of Scottish Salmon, marinated, smoked and seared,
Scallion Blinis, Lime and Wasabi Fromage Frais

Peppered Rare Beef, Rocket Salad, Parmesan Shavings,
Virgin Olive Oil

Crab Meat and Prawns, Cucumber Salad, Dill Crème Fraîche

Wild Mushrooms and Fennel Soup (vegetarian)

Ballotine of Duck Foie Gras, Roasted Fig, Toasted Brioche,
Black Truffel Caramel

Boneless Quail, Truffle Brussels Sprouts, Foie Gras
and Veal Jus

Seared Scallops, Saffron Risotto, Organic Leaves,
Lemon Zest Cream

MAIN COURSES
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Duck Fillet, Sweet Potato Fondant, Pear, Red Onion Compote,
Chard Green Asparagus, Star Anis and Pinot Noir Sauce

Pavé of Salmon, Crab Meat and Ginger Risotto,
Baby Asparagus, Shellfish Sauce

Fillet of Beef, Wild Mushrooms Duxelle, Smoked Bacon and
Green Asparagus Ragoue, Mushroom Mash, Foie Gras
and Pepper Sauce

Potato Gnocchi, Char-grilled Vegetables, Rocket Salad,
Basil Cream (vegetarian)

Fillet of Monkfish, Celeriac Mash, Garlic Spinach, Smoked Oysters
and Tarragon Sauce

Braised Ox Cheek, Scallion Mash, Baby Vegetables,
Madeira Sauce

Loin of Venison, Red Cabbage, Baked Apple, Potato Fondant,
Wild Cranberry Jam, Black Truffle and Port Jus

Fillet of Sea-bass, Fennel Compote, Tomato Fondue
and Pipperade Sauce

Corn-fed Chicken Supreme, Roasted Root Vegetables
and Thyme Jus

Pork Mixed Grill with Roasted Apple, Bacon and Mustard
Seed Bernaise Sauce

Roast Rump of Lamb, Minted Lyonnaise Potato,
Wild Mushroom Cream

Slow Roasted Pork Fillet with Pearl Barley, Sage Stuffing
and Prune Sauce

ALL SWEET
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Whisky Rice Pudding with Warm Syruped Dryed Fruits

Warm Lemon and Almond Pudding with Fresh Raspberrys

Glass of Dark Chocolate Mousse with Icy Frothy Coffee

Scottish Famous Raspberry Craniachan

Crème Brûlée with Vanilla Pods

Selection of Cheese with Grape Chutney