Served with a rustic roll
Starter-Poached Pear
Cinnamon red wine and thyme, toasted pistachio’s spinach & rocket leaves, crumbled feta, raspberry dressing
Starter-Chicken & Herb Terrine
Mixed Scottish berries, grain mustard jus, curly endive and crisp ciabatta
Starter-Salmon Gravlax
Beetroot cured salmon gravlax, goats cheese & cinnamon mousse with honey baked fig, roasted in rosemary
Main- Risotto
Parsnip risotto, sweetened with local highland honey, topped with dehydrated apple crisps
Main-Hand Carved Turkey Breast
Black berry stuffing wrapped in pancetta, with oven roasted brussel’s, garlic crushed potato’s red currant jus
Main-Barbary Duck Breast
Red wine and thyme mixed berry braised red cabbage, apple and sweet potato mash, thyme jus
Main- Pan-Roasted Monkfish
Served with a tomato herb chowder made of Scottish salmon, cod, shellfish with toasted ciabatta
Main- Braised Blade of Beef
Horseradish mashed potato, buttered kale red wine & thyme jus
Dessert- Apple Tart
Warmed apple and plum tart, Arran vanilla ice cream
Dessert- Passion Fruit Pannacotta
Blackberry compote and a crisp tuille biscuit
Dessert- Polenta Cake
Lemon and ginger stem polenta cake with strawberry coulis, finished with fresh winter berries
Dessert-Tia Maria Brownie
Bramble compote & pouring cream
