Haggis bon-bon served with grain mustard & honey mustard mayo
Sun blush tomato & herb arancini
Smoked chilli, coriander crab cake & sweet chilli mayo
~
Cold
Chicken liver pate served with tomato chutney on pumpernickel bread
Ham hock terrine with piccalilli on crisp toast
Smoked salmon & lemon cream cheese on mini oat cakes
Red onion & goats cheese tart fine
Focaccia crisp with savoury cheese curd & chilli jam

Salad bar
Chefs daily salad bar comprising of proteins, vegetables, pulses & salad leaves with a selection of condiment & dressing.

Selection of freshly baked breads

Mains
(please choose two of the following)
• Sri Lankan chicken curry with green beans & sweet potato
• Spicy aromatic chicken curry simmered with sweet potato, coconut milk, curry leaves & green beans
• Chicken ala king – sautéed chicken simmered in a creamy white wine sauce finished with mixed peppers, mushroom & freshly chopped herbs
• Braised chicken casserole – slow cooked chicken thighs braised in red wine, onion, smoked bacon & mushroom sauce
• Beef Piperade – slow cooked braised beef, root vegetables & mixed peppers in a red wine sauce finished with tabasco
• Grilled pork steak with a red pesto & Mediterranean herb crust, with a rich tomato sauce
• Italian style thyme & oregano meatballs served with a rich tomato bolognaise & penne pasta
• North African beef prune & lemon tagine – Slow cooked beef with aromatic north African spiced olives & preserved lemon

Vegetarian
(please choose one of the following)
• Chunky Italian winter minestrone & borlotti bean stew with root vegetable finished with basil & thyme
• Vegan Indian lentil, chick pea & spinach dhal “cottage” pies with sweet potato topping
• Spiced lentil, chick peas simmered in a masala of Indian spices, topped with sweet potato mash & onion seeds
• Pumpkin ravioli – pillows of fresh egg pasta with pumpkin filling, fresh herbs & olive oil

Dessert:
(please choose one of the following)
• Black forest Crumble with vanilla custard
• Coconut, pineapple & lemongrass rice pudding
• Raspberry frangipane tart with whipped double cream

Starters
Sweet potato, turnip & red lentil soup served with a haggis bon bon and mustard cream
Salad of grilled & marinated vegetables, breaded halloumi cheese
Scottish smoked salmon, west coast crab & Loch Etive trout terrine served with sauce marie rose, micro herb & young leaf salad with malted bread loaf

Main course
Pan roasted breast of chicken served with garlic & thyme hasselback potatoes, carrot fondant, clap-shot croquette, sautéed spinach topped with a brandy & mushroom jus
Roasted rump of Scotch lamb served with a lemon & thyme polenta cake, grilled courgette, sweet & sour peppers, tender stem broccoli, salsa verde & jus
Scottish sirloin of beef served with parsnip & parsnip & horseradish puree, mustard seed roasted carrots. herb creamed potato, shallot & port wine tart with red wine jus

Desserts
Pear, apple & blackberry tart with almond frangipane topped with crème Normande
Dark chocolate brownie served with a raspberry compote, vanilla cream & macaron
Apple tart tatin served with Calvados syrup & traditional ice-cream