PRICE
A fine selection of canapes to start
FINE TENDER SCOTTISH SMOKED VENISON SERVED ON CHAR-GRILLED ASPARAGUS
TOPPED BY POACHED DUCK EGG
TWICE BAKED MATURE CHEESES SOUFFLE
Soup Course
CREAM OF BUTTERNUT SQUASH LACED WITH TRUFFLE OIL
Intermediate
A REFRESHING BALL OF LIME SORBET HELD IN A GINGER BASKET
Fish Course
DELICATE SOFT POACHED COLLOPS OF LOBSTER NAPPED IN A
PINK CHAMPAGNE FUMET
Main Course
TENDER SCOTCH FILLET OF BEEF PLACED ON A POTATO GRATIAN
TOPPED WITH A QUENELLE OF HAGGIS AND A MALT WHISKY JUS
Final Temptation
A TRADITIONAL CRANACHAIN PARFAIT WITH RASPBERRY COULIS
After Dinner
HAND MADE WHISKY TRUFFLES
VEGETARIAN OPTIONS AVAILABLE UPON REQUEST
