Selection of Deluxe Canapes

From the Hills and Glens
Boudin of Quail with Stornaway Black Pudding
Served on a Potato and Chive Scone with Truffled Spinach, Carmelised Apples and Calvados Jus
 
Combination of Local Fish and Shellfish
Troon Langoustine and Provencal vegetable Tart
Topped with Seared Silver Sea Bream and served with Roast Red Pepper Dressing

Refresher Course
Iced Peach Sorbet laced with Schnapps Puree

The Main

Fillet of Beef with Truffle Parfait and Cured ham
with Red Rooster and Dunsyre Blue Potato Cake, Crab apple and Red onion relish selection of Market vegetables and Madeira Jus

Confection of Drambuie and Raspberries
Chilled Drambuie Parfait served with white Chocolate Ripple and Warm Preserved Raspberry Souffle

Coffee and Hand Made Dainties