Terrine of Duck Foie Gras with Toasted Honey Brioche and Ice Wine Jelly Ice Wine Jelly Truffled Rack of Lamb with Pomme Anna, Parsnip Purée, Rosemary infused Lamb Stock reduction and Watercress Oil Delicate Sausage of Smoked Salmon with a Cucumber Salad and a Lemon and Olive Oil Dressing Highland Roe Deer Wellington with Thyme Mash, Baby Vegetables and a Cinnamon and Port Reduction Smoked Salmon Tartar
