2 Course Lunch
Freshly made soup of the day with a crusty roll
Sweet melon with fresh fruits and a mango sauce
Smooth liver pate with chutney and oatcakes
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Baked chicken supreme in a creamy mushroom sauce
Grilled salmon fillet on a citrus butter sauce
Ribbons of pasta in a Napoli sauce with Tuscan vegetables
(All served with fresh market vegetables and potatoes)
Sample Fork Buffet
Soup of the day
*
Chicken Madras Curry
Fragrant Basmati Rice
Penne Pasta Provencal
Baked Jacket potatoes
Seasonal salad selection
Oils, dips and dressings
*
Tea & Coffee
Beef and red wine casserole
New potatoes and market vegetables
Mushroom and Parmesan Risotto
Baked Jacket potatoes
Seasonal salad selection
Oils, dips and dressings
*
Strawberry shortcake with fresh dairy cream
*
Tea & Coffee
Caledonian Tapas Platters
Golden Haggis Fritters
Skewered Venison Sausages
Smoked Haddock and Oatmeal Crumble
Heather Honey and Chilli Chipolatas
Crunchy North Sea Scampi Tails
Rustic cheese with Highland Oatcakes
Poached Shetland Salmon Wraps
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Sugar dusted shortbread
Perthshire berry tartlets
Freshly brewed filter coffee