Starters

Pan seared scallops, celeriac puree, crispy pancetta, vinocotto

Poached duck egg, grilled asparagus, cherry tomatoes, hollandaise

Chicken and beetroot salad, wild rocket, feta cheese, horeseradish dressing

Haggis, neeps and tatties, malt whisky cream

Sauteed tiger prawns, wild mushrooms, green beans, crustacean dressing

Main Courses

Grilled fillet of halibut, garlic mussels, dil beurre blanc

Highland venison haunch steak, black pudding, red current jus

Celeriac and potato rosti, stuffed tomato, caramelized red onion, parsley and coriander sauce

Baked Scottish salmon, steamed langoustine, lemon and chive sauce

Slow cooked lamb shank, rosemary and thyme dumplings, rich gravy