Sample Menu Starters:-

• Hot Smoked Salmon, Avocado & Mango Salsa, Crisp Herb Salad, Mint & Coriander Dressing.

• Trio of Seafood, Smoked Salmon & prawn Terrine, Tartare of Salmon & Crème Fraiche, Crab Croquette, Red Onion & Caper Salsa.

• Terrine of Smoked Salmon, Smoked Trout, Red Onion & Caper Salsa.

• Cannelloni of Smoked Salmon & Crab, Asparagus & Herb Salad.

• Confit of Duck & Ham Hock Terrine, White Bean & Truffle puree.

• Butternut Squash & Saffron Soup.

• Smooth Chicken Liver Parfait, Toasted Brioche, Spiced Plum Chutney.

• Cream of Cauliflower Soup, Cheese & Ham Toastie.

• Pressed Vegetable Terrine, Sauce Vierge & Herb Salad.

• White Bean & Truffle Veloute, Tortellini of Confit Duck.

• Crab Tian, Parmesan Crisp, Tomato Essence & Sorbet.

• Scotch Broth.

• Cock a Leekie.

• Potato & Leek Soup.

• Cullen Skink.

• Haggis Neeps & Tatties.

• Traditional Smoked Salmon, Brown Bread, Capers & Lemons.

• Smoked Haddock Fish Cake, Herb Salad & Spicy Tomato Dressing.

• Smoked Mackerel Pate, Toasted Brioche, Herb Salad & Horseradish Dressing.

• Smoked Trout Pate, Rocket & Watercress Salad & Lemon Dressing.

• Hot Oak Roast Salmon, Potato & Shallot Salad.

Sample Menu Mains:-

• Roast Rib Roast, Yorkshire Puddings, Roast Potatoes, & Honey Roast Vegetables.

• Roast Loin & Bon Bon of Lamb, Fondant Potato, Spiced Butternut Squash Puree.

• Seared Halibut, Crushed Potatoes, Mussel, leek & Smoked Bacon Casserole, Baby Carrots.

• Roast Beef Wellington, Fondant Potato, Caramelised Shallots & Wild Mushrooms, Green Beans & Port Wine Jus.

• Roast Breast of Corn Fed Chicken, Wilted Cabbage & Bacon, Pommery Mustard Mash, Tarragon Café Au Lait.

• Seared Sea Bass, Minestrone of Vegetables, Mussel & Herb Broth.

• Pan Fried Turbot, Confit Potatoes, Asparagus, Tomato Fondue & Vanilla Foam.

• Stuffed Saddle of Lamb, Fondant Potato, Spiced Carrot Puree.

• Fillet of Aberdeen Angus Beef, Braised Oxtail, Wild Mushrooms, & Caramelised Shallots, Port Wine Jus.

• Roast Breast of Chicken, Skirlie, Mustard Veloute.

• Roast Chicken Balmoral, Clapshot, Whisky Cream Sauce.

• Roast Chicken Breast Stuffed with Prunes, Barley & Leek Broth.

• Cod Fillet, Rarebit Crust, Leek & Saffron Stew.

• Grilled Salmon Fillet, Crab Brandade, Prawn & Herb Veloute.

• Grilled Salmon, Asparagus, New Potatoes, Hollandaise Sauce.

• Rich Venison Stew, Roast Root Vegetables, Parsnip Mash.

• Stuffed Shoulder of Lamb, Braised Red Cabbage, Rosemary Mash, Red Currant Sauce.

• Stuffed Loin of Lamb, Wilted Cabbage & Bacon, Basil & Mint Jus.

• Steak Pie.

• Shepherds Pie.

• Grilled Fillet Steak, Fondant Potato, Wild Mushroom & Madeira Jus.

• Roast Fillet of Beef, Gratin Potatoes, Caramelised Red Onions, Summer Beans.

• Baked Beef Wellington, Horseradish Mash, Roast Parsnips Port Wine Jus.

Sample Menu Desserts:-

• White Chocolate & Summer Berry Bavarois, Strawberry Sorbet.

• Vanilla Panna Cotta, Strawberry & Mint Soup.

• Glazed Lemon Tart, Minted Strawberry Salsa, Orange Sorbet.

• Strawberry & Vanilla Delice, Strawberry Crumble, & Daiquiri.

• Chocolate Tart, Banana Milk Shake, Rum & Raisin Ice Cream.

• Vanilla Scented Crème Brulee, Home-Made Shortbread.

• Rhubarb Crumble, Ginger Infused Ice Cream & Custard.

• Tangy Lemon Tart, Mascarpone sorbet, Candied Zest, Raspberry Coulis.

• Warm Spiced Carrot Pudding, Vanilla Ice Cream, Orange Salad.

• Orange Panna Cotta, Fresh Summer Berries & Sabayon.

• Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream.

• Orange Bavarois, Minted Berries, Cointreau Sabayon.

• Traditional Cranachan.