STARTERS
Roast Pepper Courgette and Tomato Tart with Caramelised Onion and Roast Chestnut Puree
Hot Smoked Salmon Potato Cake stuffed with Egg, and Lemon Ricotta, topped with Tiger Prawn
Roast Duck, Spring Onion and Pepper Spring Roll with Spicy Pear and Fig Chutney
Venison, Haggis, Black Pudding and Whisky Mash, wrapped in Serrano Ham
Smoked Pheasant and Applewood Pork Loin with Baby Beetroot and Egg with, a Spicy Orange Dressing
Crab, Avocado Mint and Coconut with Mixed Salad Leaves
Seared Scallops with Orange Sesame Glaze
MAINS
Oven baked Salmon with Tangy Tomato, Basil and Feta Dressing on Warm New Potato and Mixed Bean Salad
Smoked Haddock with parmesan Mash, Poached Egg and Creamy Cheddar
Oven Baked Seabass with Sweet Soy, Chilli and Lemongrass Dressing with Sweet Potato Mash
Seared Langoustine and Scallop with an Orange, Pernod and Crème Fraiche Dressing and Parmesan Mask
Roast Venison with blue Cheese Mash and Toulouse Sausage
Roast Leg of Lamb Marinated with Spices, Brandy, Red Wine with Sweet Potato Mash
Aberdeen Angus Fillet Steak with Rich Red Wine, Balsamic and Tomato Sauce
Prime T Bone Steak with Green Peppercorn and Brandy Cream Sauce
Roast Honeyed Chicken stuffed with Tomato and Mozzarella on Crispy Black Pudding Potato Rosti
Crispy Duck Breast and Leg with a Honeyed BBQ Sauce and Spicy Chickpea Mash
Chargrilled Spice Rubbed Thick Pork Loin with Spicy Apple Sauce
Marinated Field Mushrooms stuffed with Caramelised Onions, Tomato and
Spinach and Goat’s Cheese on Parmesan Mask
Artichoke, Feta, and Fennel Tart with Guacamole and Roasted Tomato on Parmesan Mash
DESSERTS
Sticky Toffee Pudding
Vanilla Cheesecake
Chocolate Truffle Brandy Torte
Cheese and biscuits