Sample Menu

Starters
- Pan-fried North Atlantic king prawn with garlic, fresh chilli, parsley and sourdough
- Grilled lamb ribs with apple brandy glaze
- Baked camembert with sourdough and toasted nuts
Mains
- Gressingham honey roast duck breast with fondant potatoes, duck croquette, celeriac puree and thyme jus
- Lemon sole Meunier & king prawn with boiled potatoes, brown butter, lemon and green vegetables
- Rigatoni or gnocchi with lentil bolognese
Desserts
- Belgian chocolate mousse with Ian Burnett Highland Chocolatier bon bon
- Peach melba with toasted brioche, poached peach and vanilla ice cream
- Petit gateau with vanilla ice cream and chocolate pearls