Sample Menu 1

Chilli chicken dumpling with basil, chilli and coconut broth
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Grilled fillet of Salmon with lime and poppy seed on caper crushed potatoes and lemon butter sauce
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Selection of Scottish cheeses with oatcakes, figs and mincemeat bread and chutneys


Sample Menu 2

Pan seared quail breast on steamed spring onion, with watermelon, toasted pine nuts and quail vinaigrette
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Pan fried loin of Alladale Venison on wilted greens, red currant and game jus and a honey and fig tart
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White chocolate crème brulee with amaretto biscuits


Sample Menu 3

Seared Hand Dived scallops with Chickpea and Goats Cheese Falafel and Yellow Pepper Vinaigrette
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Olive Gremolata Sutherland Lamb with Lentil tart and Spiced Plum Sauce
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Gratin of Fruits with an Elderflower Sorbet and Cardamon Biscuits


Sample Menu 4

Rillette of Wild Duck with Spiced Pear and fennel oaties
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Poached Fillet of North Sea Haddock on a Cauliflower and Almond Puree with a seafood Bouillabaisse
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Blueberry and Fig tart with lemon mascarpone


Sample Menu 5

Thin tomato tart with pesto and friture of herbs and deep fried Halloumi
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Buttered Halibut with creamed leek and oyster and champagne sauce
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Vanilla Panacotta with grilled rhubarb and mint


Sample Menu 6

Salad of slow roasted wood pigeon with hazelnuts and apples
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Breast of corn-fed chicken with wild garlic pesto, pancetta and mushroom gateaux and chorizo feuillantine
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An assiette of banana tarte tatin, sticky ginger pudding and Balsamic caramel ice cream