Starters

 

Pan Seared West Coast Scallops          

Cauliflower Tempura, Walnut dressing and Capers

Salad of Inverawe Smoked Salmon and Orkney brown Crab

Pickled Cucumber, Horseradish Mayonnaise and soft boiled Quail Egg

                                                  

Mains

 

Oven Roasted Loin of Pork  Confit Pork Cheeks  Stornoway Black Pudding Raviol

with caramelised shallots, Celeriac Puree and Calvados Jus 

Pan fried Fillet of Halibut with West Coast Langoustine

Fricassee of Morels Broad Beans and Spätzle, Parsley Foam and Mushroom Velouté

 

 

Desserts

Lemon Meringue Pie                       

Layer Cake and crème Fraiche Sorbet

 

Apple and Marzipan Tart    

Whisky Sauce and Clotted Cream Ice Cream

 

 

Selection of Scottish and Continental Cheeses with Oatcakes  and Quince Jelly