Starters

Cream of Tomato and Red Pepper Soup
served with Spicy Crème Fraîche (v)
•
Leek and Potato Soup topped with Lockerbie Cheese Crouton (v)
•
Smoked Bacon and Lentil Soup
•
Sweet Potato and Roasted Pepper Soup (v)
•
North Atlantic Prawns with Seasonal Leaves and Topped
with a Marie Rose Sauce
•
Smoked Scottish Salmon with Lemon and Chive Mayonnaise
•
Smoked Salmon Roulade with Beetroot Chutney and Micro Herbs
•
Haggis Cake with Butter Turnip and Whisky Jus

Chicken Liver Pate with Onion Chutney and Toasted Brioche
•
Chicken and Black Pudding Terrine with Caramelised Shallot
and Cracked Pepper Mayo
•
Goats Cheese and Sun-Dried Tomato Tart with Pesto Dressing (v)
•
Seasonal Melon and Berries Terrine served with Citrus Sorbet
and Malibu Syrup (v)
•
Highland Hot Smoked Salmon flavoured in Malt Whisky bound
together with Lemon and Caper Crème Fraîche topped with
Sweet Cucumber and Micro Herb Leaves
•
Braised Belly Pork with Black Pudding, Apple Chutney
and Thyme Sauce

Main Course

Chicken Breast with Black Pudding, Cauliflower Puree with a
Smoked Bacon and Thyme Jus
•
Chicken Breast with Haggis cake and finished
with a Whisky and Pepper Sauce
•
Scottish Steak Pie topped with Crispy Puff Pastry
•
Marinated Salmon Fillet topped with Asparagus
and finished with White Wine and Leek Sauce
•
Chicken Wellington filled with Spinach and Mushrooms served
with French Beans and Smoked Bacon, Fondant Potato and
Caramelised White Onion Sauce
•
Rib Eye of Roast Beef with Yorkshire Pudding
•
Giant Grilled Mushrooms filled with Chargrilled Vegetables and
topped with Goat’s Cheese (Starter and Main Course) (v)
•
Mushroom, Spring Onion and Butternut Squash Risotto (v)
•
Braised Cannon of Beef topped with Haggis served with
Fondant Potato, Carrot and Turnip Mash and Thyme Jus
•
Chicken Breast filled with Mozzarella and Asparagus Mousse
served with Chive and Spring Onion Cake finished
with White Onion Sauce
•
Roast Lamb Rump topped with Apricot and Herb Crust served with
Crushed New Potatoes, Caramelised Carrots and Rosemary Jus

Desserts

Lemon Tart with Vanilla Cream
•
Traditional Apple Pie and Thick Custard
•
Baileys Cheesecake with Fudge Ice Cream
and White Chocolate Sauce
•
Terry’s Chocolate Orange Cheesecake with a Butterscotch Sauce
•
Chocolate Fudge Cake with a Vanilla Pod Ice Cream
•
Vanilla Crème Brule with Whisky Berries and Scottish Shortbread
•
Meringue Nest filled with Mascarpone Cream and Honey Berries
•
Selection of Cheese, Biscuits and Onion Chutney
•
Caramelised Apple Tartlet topped with Shortbread Crumble
with Cinnamon Ice Cream
•
Warm Chocolate Brownies with Salted Caramel Sauce
and Clotted Cream
•
White Chocolate Cheesecake topped with Strawberry Compote
served with Butterscotch Sauce
•
Chocolate Tart served with Cappuccino Cream
and Berry Compote