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