Banquet Menu 1

Trio of Scottish Salmon with marinated green asparagus and lemon

Haggis and Clap shot Tart with Arran mustard and Whisky Sauce

Highland Venison and Walnut terrine with dried apricot and red onion chutney

Cold Smoked Scrabster Lobster with Lime Dressing

Loch Etive Mussels cooked in White Wine and Vegetable Julienne

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Cappuccino of wild woodland mushrooms with truffle oil

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Roast saddle of Highland Venison with Cassis Sauce

Roast Perthshire Beef with Red Wine Gravy

Wild Salmon Medallions and roasted red pepper sauce

Goat’s Cheese and sun dried tomato tartlet with herb crust

Roasted Baby Potatoes and Gratin Dauphinoise
Chef’s Selection of seasonal Vegetables

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Individual Bread and Butter Pudding with Butterscotch Ice Cream

Peach and Almond Frangipane with warm caramelised peaches

Fresh Strawberry and Raspberry Tartlets with pistachio custard and flaked almonds

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Freshly Brewed Coffee and Tea with Tablet and Petit Fours