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Menu
Appetiser
- Due of Melon
compote of fruits, with peppered strawberries
- Tian of Haggis, Neeps & Tatties
Smothered in an Arran mustard cream sauce
- Chef's own Chicken Liver Paté
Served with red onion chutney and oatcakes
Entréé
- Medallion of beef fillet
dauphinoise potatoes, green beans, braised red cabbage & rosemary jus
- Pan Roasted Salmon
with a lemon and corriander potato rosti, lime, chilli and tomato salsa
- Heather Honey Roasted Chicken
with colcannon mash, selection of market vegetables with a Glayva jus
Dessert
- Trio of Desserts
Lemon Tart, Strawberry Pavlova & Chantilly cream filled profiteroles
- Cheeseboard
