Beetroot Salad

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Mille Feuille of Smoked Salmon, pickled cucumber and horseradish cream with Caesar dressing

Cream of Broccoli soup topped with toasted almonds

Galia Melon served with orange sorbet

A salad of Wood Pigeon, croutons, crispy bacon and pine kernels with a Madeira dressing

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Loin of Scottish Lamb accompanied by Chateau potatoes Broccoli florets, carrot subric and chervil sauce

Supreme of Gressingham Duck served with fondant potato Savoy cabbage, cherry tomatoes and a cranberry and tarragon sauce

Fillet of  Sea Bream set on cous cous
surrounded by baby corn, broad beans and veloute sauce

Grande Assiette Vegetarienne

Vegetables and potatoes are individually tailored to complement each main dish. An additional selection of vegetables and potatoes or a green salad are available on request.

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A selection of sweets or Scottish cheeses

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Coffee and Petit Fours