Starters

• Seared Isle of Mull Scallops on a bed of herb Risotto with a Langoustine Sauce
• Pot Roast Breast of Wood Pigeon served with a Butternut Squash Gratin and Red Cabbage
• Roast Fillet of Pittenweem Cod with a Haricot Bean Cassoulet and Rouille Potatoes
• Local Seafood Saffron Broth

Main Course

• Roast Breast of Free Range Farm Duck with Bombay Potatoes on a Plum Sauce
• Selection of Seafood from Pittenweem Market on a Champagne Butter Sauce
• Roast Saddle of Venison with Wild Mushrooms and Brown lentils on a Game sauce
• Roast Fillet of Aberdeen Angus Beef served with Potato Mash, Red Onion Marmalade and Horseradish Flavoured Sauce

Desserts

• Steamed Apricot and Syrup Sponge on a Cream Custard with Raspberry Ripple Ice Cream
• Coconut Meringue wafers layered with Cairnie Strawberries and Cream on a Tayberry Sauce
• Plate of Chocolate Desserts
• Individual Pear tatin served with Toasted Almond Ice Cream and a Blackcurrant Sauce
• Selection of Scottish Cheeses with Home-made Biscuits