Starter
Cream of tomato and basil soup topped with crunchy croutons
Smoked bacon and chicken liver pate with spiced apple compote
Fantail of seasonal melon with an array of soft fruits napped by a
pomegranate syrup.
Skewered king prawns, crisps salad leaves amd mango salsa
Confit of duck leg on a crisp rocket salad with a balsamic dressing
Slithers of fine scottish smoked salmon napped in a caper berry dressing
Crisp pork belly resting on creamed peas scented with cranberry sauce
Mains
Traditional turkey with all the trimmings - lashed in a red wine jus.
Roast rib of beef smothered in a whisky jus lie
Soft poached salmon coated in a citrus sauce.
Wild mushroom filo parcels with a stilton sauce.
Slow braised haunch of venison drenched in an orange and ginger jus.
Char grilled chicken breast floating over creamy risotto with a
sherry sauce.
Steamed cod fillet on a fresh ratatouie and a rich tomato sauce.
(Vegetarian option available on request)
Desserts
Homemade xmas pudding with a creamy anglaise.
White chocolate and vanilla cheesecake with fruits of the forest compote.
Ballencrieff sticky toffee pudding with a ball of vanilla ice cream.
Selection of fine Scottish cheeses and oatcakes.
