Starters

West coast hand dived scallops with a light oriental dressing.
Served with mixed garden leaves.

Smoked trout and horseradish mousse
Served with mini melba toast and salad leaves.

Dressed crab with grapefruit and blood orange.
A timbale of crab, fruits and frisee lettuce with a light dressing.

Sweet chilli and hot camambert tart
Served with rocket leaves and balsamic syrup.

Pear, mango and avocado salad (v)
With dressed peppery leaves.

Main course

Glazed Scottish salmon on a bed of horseradish mash.
Served with beets, greens and foaming hollandaise sauce.

Canard aux peaches
With herby new potatoes and ratatouille.

Honey roasted pork
With roasted potatoes, carrot and celeriac mash and hot apple sauce.

Roast fillet of Scottish highland beef
With roasted potatoes, honey glazed carrots and greens.

Rosemary and garlic roasted lamb
With roasted feta vegetables and dauphionise potatoes.

Leek and tallagio risotto (v)
This lovely cheese melts slowly into the risotto ensuring a delicious creamy finish.

Pudding

Warmed treacle tart pudding
Served with homemade vanilla ice-cream or cream.

Yummy Chocolate brownies
With tangy lime and orange ice-cream.

Passion fruit cups
Packed full of flavour and served with mini shortbread biscuits.

Eton Mess
A scrumptious mess of meringue, fresh fruits and cream.

Ginger creme brulee
Ginger flavoured creme with crispy caramel topping. Served with ginger star biscuits.