S t a r t e r s

Traditional Haggis, Neeps and Tatties with a Whisky and Coarse Grain Mustard Cream

Terrine of Pheasant and Smoked Chicken studded with Pistachio Nuts and Red Onion Compote

Twice Baked Crab Soufflé dressed with a Chilli and Coriander Salsa

Mille Feuille of Wild Mushrooms and Asparagus in a Cream Veloute Sauce

M a i n C o u r s e

Roasted Black Gold Fillet Steak accompanied by a Fondant Potato, Baby Vegetables and Red Wine Jus

Seared Calves Liver resting upon Fried Polenta and drizzled with a Fig Vinaigrette

Parma Ham wrapped Monkfish Fillet sliced upon Puy Lentils and served with Saffron Aioli

Caramelised Shallots, Baby Leaves and Baby Corn resting upon a Rosti Potato and circled with a Cherry Tomato and Basil Compote

S w e e t s

Feullantine of Red Fruits served with Kirsch Sabayon

Warm Chocolate Fondant Pudding accompanied y a Vanilla and Mint Ice Cream

Calvados Rice Brule’s served with Apple Tulles

Selection of Scottish Cheeses served with Grapes, Celery and Assortment of Biscuits


£29.50 per person

S t a r t e r s

Seafood Chowder

Smooth Chicken Liver Pate served with Salad Leaves, Melba toast and Cumberland Sauce

Smoked Salmon and Prawn Timbale served with Marie Rose Sauce and Crusty Bread

Roasted Cherry Tomato Tart with Basil and Oregano served with Salad Leaves and Balsamic Dressing

M a i n C o u r s e

Roast Sirloin of Beef served with Horseradish Mash, also a Spring Onion and Wild Mushroom Jus

Soy and Honey Blast Roasted Breast of Duck served upon Roasted Butternut Squash and drizzled with an Orange and Rosemary Jus

Char-grilled Tuna Steak accompanied by a Chilli spiced Salsa and a Basil Risotto

Sauté of Broccoli Florets, Artichoke Hearts and Crispy Garlic resting upon a timbale of Sesame Rice and a drizzle of Oyster Sauce

S w e e t s

Chocolate and Tiramisu Parfait

Lime Soufflé

Apricot and Almond Sponge Pudding with Sauce Anglais

Selection of Scottish Cheeses served with Grapes, Celery and Assortment of Biscuits


£24.50 per person

S t a r t e r s

Minestrone Soup

Warm Smoked Chicken and Crispy Pancetta Salad served with Garlic Croutons and Pesto Dressing

Home Cured Scottish Salmon served with a Citrus Butter Sauce, Grained Bread and Caper Berries

Galia Melon served with Lemon Sorbet and accompanied by a Orange and Chilli Coulis

M a i n C o u r s e

Roast Garlic and Rosemary studded Leg of Lamb served with Mint Potato Croquettes and Rich Roast Jus

Crispy Coated Breast of Guinea Fowl served upon a Sweetcorn and Potato Mash with Roast Cherry Tomatoes

Baked Fillet of Haddock served on a bed of Spinach accompanied by a Creamy Cheese Sauce

Spinach, Ricotta and Pine Nut Filo Pie

S w e e t s

Normandy Apple Tart glazed with Apricot Syrup and served with Baileys Ice Cream

Chocolate Mousse

Local Strawberries marinated in Cointreau served Fresh Cream

Selection of Scottish Cheeses served with Grapes, Celery and Assortment of Biscuits


£22.50 per person

S t a r t e r s

Chef’s freshly prepared Soup of the Day

Grilled Black Pudding served with Poached Egg, Crispy Bacon and Coarse Grain Mustard Sauce

Smoked Peppered Mackerel Pate served with a Horseradish and Orange Compote and Warm Toast

Warm Goats Cheese, Grape and Pickled Shallot Salad accompanied by Tarragon and Mixed Leaves

M a i n C o u r s e

Roast Cracked Black Peppered Loin of Pork served with Caramelised Apple Slices and a Sage and Cream Jus

Char-grilled Lemon and Tarragon Chicken Breast nestled upon a Savoury Cous Cous and drizzled with a Spiced Aromatic Sauce

Crispy Fried Salmon resting upon a bed of soft Greens and glazed with a Garlic and Herb Mayonnaise

Penne Pasta served with Mediterranean Vegetables, bound in a Tomato and Herb Sauce and topped with a Cheesy Breadcrumb Crust

S w e e t s

Sticky Toffee Pudding served with Butterscotch Sauce and Vanilla Ice Cream

Orange Crème Caramel served with Chocolate Covered Pear

Selection of Scottish Cheeses served with Grapes, Celery and Assortment of Biscuits

Assortment of Local Ice Creams

£20.50 per person inc, t/c tablet