Navarin of Perthshire lamb
Casserole of lamb with roasted root vegetables
Duck Cassoulet
Roast duck breast served on a chorizo and haricot bean cassoulet
Coq au Vin
Pieces of tender chicken breast in a rich red wine sauce with button mushrooms, baby onions and bacon
Roast sirloin of Scottish beef
Roast sirloin of beef served with a confit of garlic polenta and jus
Warm home smoked pork salad
Home-smoked pork loin served with French beans and a shallot salad, with a grainy mustard dressing
Confit of salmon
Warm confit of salmon served with a lime and coriander dressing
Seared red mullet
Seared red mullet served on caramelised onion mashed potato, with a kalamata olive tapenade
Smoked haddock risotto
Smoked haddock risotto served with spinach and parmesan cheese shavings
Roast monkfish
Roasted monkfish served with a confit of potatoes and a red chard salad
Seared tuna Niçoise
Rare tuna served on a Niçoise salad
Warm asparagus salad
Tender asparagus spears served on confit of potatoes with mint, baby spinach and a lemon dressing
Roast butternut squash risotto and Roquefort
Roast butternut squash risotto served with Roquefort cheese
Chickpea cassoulet
Braised chickpeas served with a garlic and tomato consommé, finished with fresh herbs and lime juice
Char-grilled vegetable salad
Char-grilled Mediterranean vegetables tossed in a herb salad with a goat’s cheese dressing
Wild mushroom spiced cous cous salad
Sautéed wild mushrooms served on a spicy cous cous salad
Madagascan vanilla crème brûlée
Crème brûlée served with biscotti
Chocolate muffin temptation
Chocolate mousse and chocolate muffin, layered in a bowl with Belgian chocolate & cream
Baked rice pudding
Baked rice pudding served with Armagnac prunes and clotted cream
Mixed fruit crumble
Seasonal fruit crumble served with Chantilly cream
Raspberry trifle
Sherry-infused sponge with raspberry coulis, raspberries, vanilla crème anglais and cream |
