Menu 1

Menu 2

Menu 4

Menu 5

Menu 6

Starter

Hand dived West Coast Scallops
served with Angus Asparagus tips and crispy bacon bits
Suggested Wine:- 2005 Vouray Sec-Tendre, Chateau Gaudrelle

Main

Fillet of Venison served with a herb and oatmeal topping
red cabbage and dauphinoise potatoes
Suggested Wine:- 2002 Château de Gironville, Haut-Medoc

Dessert

Crannochan
(traditional Scottish blend of cream, fresh berries, oatmeal and whisky)
Suggested Wine:- 2007 Domaine des Quarres Half, Coteaux du Layon Faye La Magdelaine

or

Dram of single malt whisky

Selection of Scottish Cheeses
served with homemade oatcakes

Fresh Filter Coffee

served with handmade Scottish tablet