Goats Cheese, Crushed Garden Pea & Roast Tomato�Tartlet,�with a Roast Red Pepper Pesto
Terrine of Confit Duck & Wild Mushrooms Wrapped in Savoy Cabbage, Served with Toasted Brioche
Kinloch Fishcakes (Salmon, Scallops, Langoustines, French Beans & Fennel) Complemented with a Mango Hollandaise
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Lobster Bisque or Passionfruit Sorbet
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Rosemary Roasted Loin of Highland Venison, with Fondant Potatoes & a Red Wine & Wild Berry Jus
Roulade of Fillet Beef, Stuffed with Capers, Rocket, Sun Blush Tomatoes,� Horseradish & Bell Pepper, Resting on a Haggis Potato Cake, Served with a Light Mustard Cream
Dill Crusted Fillet of Halibut with a Spring Onion Mash and Leek & Cream Sauce
Butternut Squash Risotto Topped with Fresh Parmesan Shavings
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Island Cheese & Oatcakes Garnished with Celery, Grapes, Nuts & Fruit Chutney
Pistachio & Almond Creme Brulee Served with Tuille Biscuits
Cranachan Pavlova with Fresh Raspberries & Lochranza Whisky
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Coffee & Mints
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