Starters

Roulade of Smoked and Cured Salmon
served with Potato and Creme Fraiche Salad, lemon Dressing and Dill Vinaigrette

Assiette of Winter Fruits
served with a Cranberry and Mulled Wine Syrup and Exotic Fruit Sorbet

Herb Crusted Crottin
Served with Rocket and Pear Salad and Warm Tomato Relish

Pan Seared Silver Sea Bream
Served on Provencal vegetable Tart with Roast Red Pepper and Chilli Dressing

Wild Mushroom Risotto Cake
Served with Truffled Spinach and Morel Sauce

Trio of Smoked, Fresh and Confit Duck
Served with Fine leaf salad, Kumquat and Orange Compote and Red Wine Reduction

Intermediate Course

Lightly Curried Parsnip and Apple Soup
With Coriander Cream

Gin and Tonic Sorbet
Served on Crushed Pineapple

~~oo0oo~~

Main Courses

Roast Breast of Farmyard Turkey
Served with Apricot and Tarragon Stuffing, Braised Fondant Potato,
Root Vegetable medley, Creamed Sprouts with Pinenuts and a Pan Roast
Gravy

Medallion of Scottish Beef with Chateau Potatoes,
Creamed Celeriac, Ayrshire Bacon and Green Bean Parcel, Forrest Mushroom Sauce and Madeira Jus

Roast  Loin and Braised Haunch of Venison
served with Goats Cheese Dauphinoise, Savoy Cabbage with  Bacon  and Pine Nuts Glazed Winter Vegetables and a Grande Marniere and Orange Jus

Baked Fillet of Halibut with Tartar Crust
Served on crushed potatoes with crème fraiche and chives, wilted Spinach and Braised Fennel and  a
Tomato and Dill Dressing

Seared Escalope of  Salmon
served on lightly spiced Cous Cous with vegetable Stir fry, Langoustine Tempura and a Lemongrass and Chilli Dressing

Breast of Corn Fed Chicken
served with Foie Gras and Haggis Bon Bon, Pureed  Neeps and Creamed Tatties, and  a Malt Whisky and Thyme laced Sauce

Parcel of Field Mushroom, Spinach and Crotin Cheese
served on Ratatouille Vegetables with Warm Pimento and Basil Dressing
 
~~oo0oo~~

Lochgreen Steamed Christmas Pudding
topped with Mascapone Ice Cream with Brandy Sauce and, warm  Butterscotch 

Vanilla  Crumble Parfait
With Cinnamon and  Mincemeat Fritter, Pear Puree and Chilled  Anglaise

Passion Fruit Souffle
Served with Pineapple tart tatin and Coconut Ice Cream

Sour Cream and Apple Tart
Served with Compote of Winter Berries and Mulled Wine Syrup

Warm Chocolate Fondant
served with a Macerated Cherry compote
 and Hazelnut Ice Cream

Selection of Scottish and Continental Cheeses
With Seasonal Chutney and Toasted Oatcakes

~~oo0oo~~

Freshly Ground Coffee
served with Mincemeat and Mascapone Fuffs

~~ooOoo~~

£75