Winter Vegetable Scotch Broth

Seared Sea Scallops with Sweetcorn Puree
and Smoked Bacon Powder

Pheasant & Redcurrant Boudain
on Haggis Risotto

Pumpkin "Drop-Scones" with Chive Creme Fraiche
Roasted Pumpkin Seeds and Winter Vegetable Tuille

Kiln Roasted Loch Fyne Salmon with Surf Clams
and Horseradish Veloute

Mains

Pan Roasted Venison Haunch with Leek & Potato Gratin
Wilted Greens and Juniper Berry Jus

Fillet of Cod with Jerusalem Artichoke Remoulade,
Fine Beans and Beurre Blanc

Crowdie Cheese, Kale & Buckwheat Tartlet
and Mache Salad

Trio of Scottish Pork with Baby 'Neeps' & Carrots,
Mashed Potato and Madeira Jus

Rib of Scotch Beef on Braised Red Cabbage,
Parsnip Puree and Port Jus

Desserts

Trio of Chocolate Mousse with Chilli & Cardamom Shortbread

Spiced Blood Orange Soup with Honeycomb Croutons

Praline Coated, Lavender Bavarois
with Honey & Lemon Sorbet

Selection of Scottish Cheeses
with Homemade Oat Biscuits

Festive Ice Cream Selection served in Brandy Snap Basket

Menu subject to slight change  - Last Updated 2nd December 2010