Main's
MEAT
FISH
VEGETARIAN
MEAT
- Chicken Balmoral With Clapshot Potatoes, Bacon And Savoy Cabbage Braise With A Whisky Sauce
- Confit Duck Leg, Caramelised Red Chicory And Crispy Potato Stack With A Light Honey And Star Anise Jus
- Slow Braised Daube Of Beef With Orange And Red Wine Served With Buttered Mash And Crisp Greens
- Free Range Chicken Supreme With Stornoway Black Pudding Mash, Buttered Baby Veg And A Light Sage Jus
- Short Rib Of Beef Bourgignone Served With Glazed Onions, Pancetta Lardons And Button Mushrooms With A Creamy Mash Potato
- Roasted Fillet Of Highland Beef With Classic Dauphinoise Potatoes, Green Beans And A Caramelised Shallot Puree With A Horseradish Jus
- Roasted Breast Of Guinea Fowl With A Niçoise Potato Cake, Slow Roasted Tomato And Courgette Ribbons Dressed With A Light Oregano Sauce
- Roasted Rump Of Lamb With Bubble And Squeak, Cumin Roasted Chantenay Carrots And A Thyme Gravy
- Pork Loin Roasted In A Fennel, Garlic And Balsamic Marinade Served With Sweet Potato Mash And Roasted Mediterranean Vegetables
FISH
- Seared Fillet Of Halibut With A Beetroot Boulangère And Minted Pea Puree With A Spiced Citrus Oil Olive Oil
- Crispy Skinned Sea Bass With A Salt Cod Mash And A Chorizo Burre Blanc
- Salmon Wrapped In Pancetta And Encased In Filo Served With Saffron Potatoes And A Herby Butter Sauce
- Tapenade Crusted Salmon With Rocket Pesto Baby Potatoes And A Red Pepper Dressing
- Sea Bream On A Crisp Potato Rösti With Wok Fried Bok Choi, Chilli And Ginger
- Cod Fillet Baked With A Herb Crust Served with Wilted Spinach With A Potato Fondant And Sauce Vierge
- Oven Roasted Monkfish Served With A Pancetta, Smoked Paprika And Chick Pea Stew With Basil Mayonnaise
VEGETARIAN
- Cannelloni Of Crushed Sweet Potato, Aubergine And Courgette Gateaux And A Roasted Piquillo Pepper Sauce
- Caramelised Shallot And Jerusalem Artichoke Tartlet With A Mustard Cream Sauce
- Twice Baked Cauliflower Cheese Soufflé With Griddled Broccoli And A Sauce Vierge
- Bocconcini, Slow Roasted Tomato And Olive Stuffed Risotto Ball On Char Grilled Vegetables With Artichokes And A Lemon aioli
- Parmesan Gnocchi With Wild Mushrooms, Baby Spinach And A Truffle Sauce