SAMPLE MENUS
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- To Begin
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- Soufflé
- double baked soufflé - Isle of Mull Tobermory Cheddar
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- Poached Monkfish
- ginger spiced lentils - orange, vanilla and cardamom dressing
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- Angus Wood Pigeon
- roast wood pigeon breast - cep risotto - crispy shallots - pickled girolles
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- Intermediete
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- Veloute
- cauliflower - Arbroath Smokie - crab dumplings
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- Main Courses
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- Gressingham Duck
- roast supreme - confit leg - glazed apple - celeriac remoulade
- honey & cracked black pepper sauce
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- West Coast Hake
- pan fried hake fillet - courgette beignet - carrot tagliatelle
- lobster cannelloni - sauce vierge
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- Glamis Estate Roe Deer
- roasted loin - slow cooked haunch - shallot and hazelnut puree
- sarladaise potato - parsley root
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- And to follow
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- Vanilla Panna Cotta
- passion fruit soup - mango sorbet - pineapple tuile
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- Hot Chocolate Pudding
- Drambuie melting centre - honeycomb ice cream - cherry compote
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- Scottish Farmhouse Cheese
- Strathdon Blue - Black Wax Cheddar - Criffel - Morangie - Gruth Dubh
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- -oOo-
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- Filter Coffee - petit fours
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- To Begin
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- Soup
- carrot and mushroom - pesto - parmesan sippets
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- Quail
- whole boneless quail - Stornoway black pudding
- thyme blinis - puy lentils
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- Main Courses
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- Line Caught Sea Bass
- pan fried sea bass - fine beans - Thai fish cake - shellfish sauce
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- Gask Farm Forfar Beef
- slow braised featherblade beef - vanilla parsnip - spinach
- roast foie gras - dauphinoise - Pinot Noir jus
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- And to follow
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- Bread and Butter Pudding
- bread and butter pudding - mandarin ice cream - vanilla sauce
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- Scottish Farmhouse Cheese
- Morangie brie - Strathdon Blue - Tobermory Cheddar
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- -oOo-
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- Coffee - infusions - petit Fours
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