Starters

• Haggis, neeps and tatties
• Goats cheese and spinach roulade served with a mixed leave chard salad
• Collops of seasonal melon with champagne sorbet and fruit coulis
• Chicken liver parfait with gooseberry chutney
• Mackerel and mousse terrine with a lemon dill mayonnaise and frisee leaves

Mains

• Roast loin of pork with tarragon and grain mustard café au lait sauce
• Pan seared chicken with a lemon and thyme jus
• Roast rib eye of beef with a green peppercorn sauce
• Baked loin of salmon with chive butter sauce
• Con fit shoulder of lamb with a rosemary and apricot pan gravy

Desserts

• Sticky toffee pudding with butterscotch sauce and vanilla ice-cream
• Strawberry cheesecake with a berry compote and mint syrup
• Apple and cinnamon crumble tart with vanilla crème anglaise
• Cointreau crème brûlée served with orange shortbread
• Drambuie flavour fruit trifle