Soup of The Day (V)
Plump Atlantic prawns held in a creamy Maire Rose sauce (GF)
Warm goat's cheese and red onion tart with red pepper coulis (V)
Wild boar pate on crisp leaves with a strawberry compote (N)
Main Course
Choose from:
Succulent tender braised shin of Scottish beef coated in
a red wine and rosemary sauce (GF)
Chicken stuffed with haggis and drenched in a whisky sauce (GF)(N)
Supreme of salmon naped in a tomato caper and vanilla salsa (GF)
A rustic vegetable nut roast with wild miushroom and sherry sauce (N)(GF)(V)
