Entree
Gazpacho Shot Tickler with Cool Tomato, Cucumber Chilli, Fennel Seed & Parmesan Crisp
Wood Smoked Salmon with asparagus Crème Fraiche & Hazelnut
Crispy Pulled Pork Patties with Lime Mayo & Cumin Seed Salad
Traditional Scottish Cullen Skink
Main
Pan Roast Loin of Scottish Venison with Green Peppercorn Sauce & Honey Glazed
Truffle Tagliatelle with Shaved Celeriac & Basil Oil
Pan fried sea bass fillet served with crushed new potatoes wilted rocket and garlic butter
Roasted West Country Chicken Breast with Roasted Sweet Potatoes, Seasonal Greens & Gravy
Rib eye steak with thyme hollandaise and roast sweet potatoes
Dessert
Chocolate Crushed Meringue Mess with Seasonal Berries
Warm Apple Crumble Tart with Cinnamon Custard & Clotted Cream
Panna Cotta with raspberries & pomegranate seeds
Local Cheese Trio with Crackers & Fruit Chutney
