formal dining

We have a wide portfolio of interesting and innovative menus for formal lunches and dinners. We use the freshest local ingredients to create fantastic seasonal menus tailor made to your requirements. Our fully trained staff are on hand to provide you with exactly the level of service you require.

Seasonal menu

spring 2007

To start

• Vine tomato and summer herb terrine with a balsamic reduction and basil pesto
• Hot smoked salmon stacked with a warm new potato salad capers and dill with a pickled cucumber salsa
• Flash fried had dived Scottish scallops with a turmeric and lemon buerre blanc and courgette spaghetti
• House smoked Carpaccio of venison with a herb salad and port and pear chutney

The main event

• Cannon of Scottish spring lamb char-grilled with a minted pea risotto blanched asparagus and balsamic reduction
• Medium roast fillet of Aberdeen Angus with seared wild mushrooms Drambuie jus and appetite horseradish
• Collops of Scottish venison haunch served pink on wilted bok choi with a plum and star anise jus
• Char-grilled guinea fowl with Lyonnaise style potatoes and a ragout of green beans vine tomato black olives and basil

For encore

• Orange and Drambuie scented crème brulee with a cinnamon tuille
• Dark chocolate terrine with marinated cherries and ginger crème anglaise
• Grapefruit baveroise with an apple and mint sorbe
• Mango and passionfruit parfait with a spiced plum compote