Appetisers
Ballotine of Orkney Salmon
Saffron Potato & Avruga Citrus Vinaigrette
Risotto of Scottish Woodland Mushrooms
Shaved Parmesan
Velouté of Parsnip
Pear Crème Fraîche & Port Wine Reduction
Parfait of Duck Livers
Fig Chutney, Toasted Brioche & Balsamico
Main Courses
Roast Haunch of Highland Venison
Chestnut & Shallot Stuffing with Pickled Walnut Sauce
Pan Seared Fillet of Seabass
Fricassée of Snow Peas and Leeks with Vanilla Butter
Truffled Tagliatelle with Young Vegetables
Wilted Red Chard & Truffle Froth
Breast of Cornfed Chicken
Potato Fondant, Braised Cabbage & Garniture Bourgogne
Desserts
Caramelised Lemon Tart
Crème Fraîche Sorbet
Warm Sticky Toffee Pudding
Braeburn Apple Compote & Vanilla Ice-Cream
Bitter Chocolate & Orange Marquise
Nougatine Wafers
Selection of Celtic Cheese & Biscuits
Tea & Coffee
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