Course 1

Smooth chicken and duck liver pate flamed with brandy served with a spiced kumquat and orange relish and Arran oatie

OR

Fanned, chilled sweet galia melon accompanied by a salad of slow roasted cherry tomatoes, basil, rocket and torn buffalo
mozzarella

Course 3

Pot roasted breast of chicken served with creamy dauphinoise potatoes, a trio of buttered green beans, chantenay carrots,
sugar snap peas and finished with a classic chasseur sauce

OR

Slow roasted sirloin of Scotch beef garnished with duck fat roasted chateau potatoes, Yorkshire pudding, a panache of
buttered basted seasonal vegetables and a rich red wine sauce

Vegetarian Option

Creamy wild mushroom and Borettane onion risotto finished with mascarpone, white truffle oil and parmesan shards