Starters
Cream of wild mushroom tarragon soup topped with chives.
Wild boar pate with crisp salad leaves.
North Atlantic prawns nestled on a fan of paw paw topped by a creamy
marie rose sauce.
Intermediate
A refreshing ball of lemon sorbet.
Mains
Roast turkey with all the trimmings lashed by a red wine jus.
Prime Scottish roast beef smothered in a chasseur sauce.
Steamed lemon sole coated in an orange burr blanc.
(vegetarian option available on request)
Desserts:
Xmas pudding with a Baileys toffee sauce.
White chocolate and vanilla cheesecake with the fruits of the forest compote.
Pavlova smothered with wild berries.