A selection of Appetisers

Wild Mushroom and Roasted Artichoke Soup with Crème Fraiche
Cullen Skink with Clams
Carpaccio of Beetroot with Warm Goats Cheese and Rocket Salad
Pan Fried Black Pudding on Haggis Risotto with Pancetta
Chicken Liver Pate with Onion Marmalade and Herb Crostini
Fish Cakes with Lemon and Caper Mayonnaise
Warm Duck Salad with Honey Roasted Cashew Nut Dressing
Seared Hand Dived King Scallop with Smoked Salmon, Garlic and Caviar Butter Sauce

A selection of Main Courses

Charred Fillet or Sirloin of Aberdeen Angus Beef with Green Peppercorn Sauce
Lyonnaise Potatoes with Fine Beans Pan Fried Fillets of Mackerel with Steamed Clams
in Sun Blushed Tomato Sauce Spinach and Crab Mash with Wilted Greens
Roast Rack or Rump of New Season Lamb with Rosemary and Redcurrant Jus, Delmonico Potatoes Red Cabbage, Grilled Courgette and Vine Tomatoes
Baked Aubergine with Wild Mushroom Risotto
Marinated Mediterranean Vegetables with Shavings of Parmesan
Medley of Seabass, Salmon and Tiger Prawns with Garlic Fish Nagè, Pea Risotto with Asparagus
Roast Tenderloin of Boar with Morel Mushroom Sauce and Serrano Ham, Arran Mustard Mash with Savoy Cabbage and Roasted Carrots

A selection of Deserts

Rhubarb Crème Brulee with Shortbread
Sticky Toffee Pudding with Butterscotch Sauce Chocolate
Mousse with Marinated Cherries in Kirsch
Caramelised Lemon Tart with Raspberries and Crème Fraiche
Poached Fruits with with a fresh vanila sauce Tiramisu Crème Brulee with Shortbread
Chocolate Mousse with Marinated Cherries in Kirsch
Selection of Clarks Specialty Cheeses and Oatcakes