**

Cream of Garden Leek and Potato Soup

A Tasting of Scottish Seafood

with Crisp Salad Leaves and Lemon Olive Oil Dressing

Fresh Field Mushrooms

dipped in Batter, Shallow Fried until Golden, accompanied by Salad Leaves  and a Little Pot of Tomato, Garlic and Parsley Mayonnaise

Tartlet of Caramelised Red Onions and Goats Cheese

on Salad Leaves, finished with a Vibrant Herb Oil

***

Grilled Lamb Chops and Pan Fried Liver

With Bacon, Crispy Onion Rings and a Honey Rosemary Gravy

Casserole of Highland Venison

cooked with Root vegetables and a Rich Red Wine Sauce, topped with a Spoon of Turnip and Potato Clapshot

Pan Seared Fillet of West Coast Salmon

Set on a Cullen Skink Sauce of Naturally Smoked Haddock, Potatoes, Onions and Cream.

Oven Baked Butternut Squash and Cashew Nut Roast

Edged by a Rich Orange and Red Currant Dressing

***

Warm Pecan Nut Tartlet

With Caramel Sauce and Vanilla Ice Cream

A Light Steamed Syrup Sponge Pudding

With Hot Custard

A Slice of Milk and Dark Chocolate Terrine

served with a Mixed Berry Compote

A Trio of Scottish Cheeses

served with Water Biscuits, Grapes, Crisp Celery and Highland Oatcakes

***

Freshly Brewed Tea and Coffee served in the Lounge

2 Courses £16.50

3 Courses £21.50