Starters:

"Gravalax" Cured Scottish Salmon with

Soft Herb Salad and Dill Sauce

Sauteed Fillet of Sea Bass with Red Onion,

Sundried Tomato, Olive and Herbs

Breast of wild wood Pigeon with Seared Foie Gras,

Wild Mushroom and White Truffle oil

Cream of Roast parsnip and

chestnut Soup with garlic croutons (v) 

Mains:

Seared Wild Salmon and Scallop with Parmesan and pea Risotto

finished with creamy lobster and tarragon bisque 

Roast Fillet of Atlantic Cod loin with red Tapenade Crust,

Herb Mash and Chive emoulsion

Oven Roasted rump of welsch Lamb with garlic Gratin Potatoes,

minted jus, horseradish crisps

Grilled flat mushrooms filled with Larkshire blue cheese with red chard

and roquette salad, parmassan wafer (v)

Desserts:

Strawberry and Vanilla scented parfait with and a

 Raspberry compote, almond tuille

Warm Date and ginger Pudding with

Butterscotch Sauce

White chocolate and Grandmarier Tart with

caramilised satsuma Oranges