Starters Roast pepper and tomato soup, croutons (v) New potato salad, crème fraiche, curry oil (v) (ng) Black pudding, bacon, baby gem lettuce and crouton salad Gravlax, pickled cucumber, orange segments, charred lemon (ng) (df) Game terrine, game mousse, pistachio, apricots, cranberries (v) (ng) Prawn and crayfish cocktail Chicken liver Parfait, chargrilled tomato chutney
Mains Slow roast sirloin of Scottish beef Roast sage and garlic crusted Ayrshire pork Yorkshire pudding, red wine gravy Chicken and wild mushroom pie (ng) North Sea cod fillet, ratatouille, sun blushed tomato, herb and rapeseed oil dressing (ng) Potato gnocchi, curried Isle of Mull cheddar and cauliflower (v) Roast potatoes (v) Glazed green vegetables (v) (ng) Roasted carrots and parsnips (v)
Desserts Scottish berry Eton mess, crushed meringue White chocolate and raspberry crème Brulee Apple and rhubarb crumble with vanilla custard Scottish cheese selection served with artisan wheat wafers,