Lunch Sample Menu
Cauliflower, Ham Hock and Truffle Soup
Grilled Fillet of Salted Cod with a Vine Cherry Tomato Emulsion
Slow Roast Breast of Gressingham Duck served with Haggis Bon Bon, Pickled Beetroot, Cider Potato and a Coriander & Port Reduction
Raspberry and Vanilla Creme Brulee served with a Small Brandy Snap Basket filled with Scottish Strawberries
Selection of Fine Scottish and European Cheeses
Coffee and Petit Fours