Starters Pan Seared Foe Gras with an Assiette of Ginger Bread and Peppered Pineapple Salsa £9.25, Potato and Mushroom Terrine with Mushroom A la Grecque £5.95, Salad of Quail Eggs with Creme Fraiche, Celery Salt and Herb Salad £5.25, Open Ravioli of Salsify, Baby Leek and Haricot Blanc with Baby Beetroot Salad £6.95, Presse of Smoked Salmon, Fromage Blanc and Chives with Crab and Coriander Salad £8.95, Soup De Poisson with Gruyere Cheese, Croutons and Saffron Rouille £5.75. Main Courses: Slow cooked Loin of Venison 55'C, Koffmann Cabbage, Pommes Dauphinoise, Sauce Grand Veneur £18.95, Whole Pan Fried Megrim Sole with Salted Grapes, Beurre Noisette and Panache of Seasonal Vegetables and Potatoes £13.95, Stuffed Saddle of Rabbit and Bolognaise with Quinoa, Carrot Puree and Sherry Vinegar Jus £14.75, Roast Breast and Confit Leg Guniea Fowl, Smoked Bacon and Pearl Barley Risotto, Goats Cheese Emulsion £15.95, Assiette of Local Pig: Belly, Head, Fillet and Black Pudding with Boulangere Potatoes and Apple Fluid Gel, Sauce Gribiche £15.95, Pan Seared Hand Dived Scallop and Crispy Chicken Wings with Sweetcorn Pancakem, Puree and Foam £17.95. The Scotch Beef: Braised Blade and Scotch Beefm, Caramelised Calves Sweetbreads and Pomme Puree, Madeira Jus £19.95, Slow Cooked 10z Ribeye Steak with Cafe De Paris Butter, Pont Neuf adn Sauteed Shiitake Mushrooms £21.95, Slow cooked 10z Rump Steak with grilled Plum Tomato, Flat Cap Mushroom, Pont Neuf and Rocket Salad £20.95

Fork Buffet 1: Scottish Smoked Salmon on Granary Bread with Cracked Black Pepper and Lemon Oil, Chicken & Goose Liver Parfait with Petit Waldorf Salad, Goats Cheese & Red Onion Tartlet, Seasonal Melon with Parma Ham & Blue Figs, Selection of Salads & Dips, Beef Bourguignon with Parsley Mash, Pot a feu of Scottish Seafood with Saffron Potatoes and Pak Choi, Mini Meringue Nests with Fresh Local Raspberries, Date and Toffee Pudding with Pouring Cream, Platter of Fresh Fruit with Vanilla Syrup, Fork Buffet 2: Ham Hock & Split Pea Terrine, Selection of Scottish Seafood with Lemon & Granary Bread: Smoked Salmon, Prawn marie Rose & Hot Roast Salmon, Chicken Caesar Salad with aged Parmesan and Silver Skin Anchovies, Goats Cheese & Beetroot Crostini with Beetroot Gel, Selection of Salads & Dips, Haggis, Neeps and Tatties with Whisky Cream, Risotto of Smoked Haddock & Leek, Chocolate Cups with Baileys Mousse, Lemon Posset with Almond Wafer, Fresh Fruit Tartlets,

Smoked Salmon Mousse on mini oatcake, Warm Quiche Lorraine, Haggis Beignet with Whisky Mayonnaise, Wild Mushroom Palimers, Creamed Goats Cheese Crostini, Mini Baked Potato with Creamed Cheese, Melon & Parma Ham Skewers

Dinner Menu Selector Starters: Pave of Hot Roast Salmon on a Potato & Chive Salad, Pea Shoots & Lemon Oil, Chicken & Goose Liver Parfait, Petit Waldorf Salad & Cumberland Syrup, Cockaleekie Soup, Chilled Honeydew Melon, Red Win Poached Plum & Light Spiced Pannacotta, Vine Tomato & Mozzarella Salad with Rocket & Basil Pesto. Main Courses: Breast of Chicken on a Wild Mushroom and Chive Risotto, Green Beans & Chive Cream, Roast Chump of Scotch Lamb, Dauphinoise Potatoes, Ratatouille & Black Olive Jus, Braised Blade of Scotch Beef, Barley Bannock, Spinach Forestiere & Black Peppercorn Baked Shetland Salmon, Crab Crushed Potatoes & Sugar Snap Peas, Honey Roast Breast of Duck, Brasied Red Cabbage, Pomme Fondant & Five Spice Jus. Vegetarian Main Courses: Tartlet of Spiced Aubergine & Coconut Milk with Mizuna Salad, Risotto of Butternut Squash & Sage with Nut Brown Butter, Carrot & Parsnip Charlotte with Cumin Scented Cream & Carrot Crisps. Desserts: Red Wine Light Poached Pear with Baked Rice Pudding & Clotted Cream, Apple Tart Tatin with Vanilla Ice Cream, Malteser Creme Brulee with Buttery Shortbread, Dark Chocolate Tart with Creme Fraiche & Burnt Orange Syrup, Selection of Scottish Cheese, Oatcakes & Homemade Chutney.

Chef's Menu of the Day

Finger Buffet 1: Selection of Sandwiches & Tortilla Wraps with a variety of fillings, Mini Steak Pies, Prawn Marie Rose Vol-au vents, Tomato and Feta Cheese on Herb Potato Scones, Seasonal Melon with Parma Ham and Blue Figs, Finger Buffet 2: Selection of Sandwiches & Tortilla Wraps with a variety of fillings, Scottish Smoked Salmon on buttered brown bread with Horseradish Mayonnaise, Mange and Chicken coated with Coconut Milk and Spiced Sake Sauce, Mini Baked Potatoes with Garlic and Thyme Soft Cheese, Mini Cottage Pies with Cheese Glaze, Finger Buffet 3: Selection of Sandwiches & Tortilla Wraps with a variety of fillings, Haggis Beignet with Whisky Mayonnaise, Pickled Herring on Potato Salad, Tempura Vegetables with Hoi Sin Sauce, Rilette of Pork & Capers on mini toast, Tasting of Gazapachio with flaked Crab, Raspberry Pavlova,