Starters

Fig, mozzarella and Parma ham salad with balsamic glaze

Bresaola ravioli

Beef ravioli with roast gravy

Pear, croutons and pecans salad with Blue cheese dressing

Scallops wrapped in bacon and served on Thermidor sauce

Haggis parcels on buttery leeks and a creamy Whisky and wholegrain mustard sauce

Red onion and Brie tatin

Shellfish broth

Homemade chicken liver paté, tomato and garlic relish and walnut bread

Scallop gratin

Scallops in garlic butter on cauliflower purèe