Starters

Hand-Dived West Coast Scallops served with D. Gilmour Black Pudding, curried Cauliflower Puree with Crispy Pancetta, Herb Oil

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D. Gilmour Haggis, Neeps and Tatties served with a Speyside Whisky Cream

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Baked Goat’s Cheese, Beetroot and Caramelised Red Onion Tart with Truffle and Kingussie Honey

Main Course

Pan-Fried Peterhead Hake, Crushed Potato and Leek served with Carrot Jam, Citrus Salsa and Seasonal Greens

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Roast Loin of Simpson Game Venison served with Rosemary and Garlic Confit Sweet Potato, Savoy Cabbage and Pancetta, Rainbow Carrots, Black Pudding Bon Bon, and a Port and Redcurrant Sauce

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Caramelised Butternut Squash Risotto topped with Parmesan, Sage and Tenderstem Broccoli, Herb Oil

Pudding

Sticky Toffee Pudding served with Toffee Sauce and Vanilla Ice Cream

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Lemon Posset served with Summer Berries and Homemade Shortbread