Selection of starters:

• ​​Seafood chowder in a rich cream base
• ​Confit duck terrine with apple & plum compote
• ​Dunkeld smoked salmon with watercress & caper dressing served with walnut bread
• ​Goats cheese & red onion tart with micro salad & balsamic glaze
• White wine chilli and garlic king prawn served over pilau rice

Section of mains:

• Seared 8oz ribeye steak with sautéed potatoes & herb baked tomatoes
• ​Braised lamb shank in a rich red wine gravy on a bed of creamed potatoes
• ​​Herb crusted fillet of cod on a new potato & broad bean cassoulet
• ​​Wild mushroom risotto with toasted walnuts & rocket.

Selection of sweets:

• ​​Vanilla crème brulee with homemade shortbread
• ​Sticky toffee pudding with butterscotch sauce & vanilla ice cream
• ​Cheesecake of your choice
• ​Strawberry of banoffee pavlova