Lee Beale

Starter

Cream of jerusalem artichoke soup with truffle oil

Twice baked Isle of Mull cheddar soufflee

Seared mackerel fillet with an orange and chicory salad and ginger dressing

Main course

Slow cooked daube of highland venison with a celeriac puree, creamed potato and port wine sauce

Or

Roast breast chicken carved over lightly spiced white bean, chorizo and duck confit cassoulet

Or

Grilled fillet of seabass with a mussel and chive broth, buttered vegetables and pommes anna

Dessert

Orange and drambuie creme brulee with homemade shortbread biscuits

Or

Warm black treacle and ginger sponge pudding and caramel sauce

Or

Homemade millionaires cheesecake with a vanilla sauce

Starter

Wild Mushroom and Goats Cheese Brushetta with a Rocket Salad

Or

White Onion Soup with a Gruyere Crouton

Or

Seared King Prawn Nicoise Salad

Main course

Slow Cooked Feathrblade of Beef and a Rich Red Wine Sauce with Dauphinois potatoes

Or

Salmon and Spinach En Croute with Crushed New Potatoes, Tender Stem Broccoli and a Lemon and Parsley Sauce

Or

Asparagus and Gruyere Tart with a Warm Potato and Green Bean Salad

Dessert

Warm Apple Tart with a Clotted Cream Ice Cream

Or

Soft Berry and Mascarpone Pavlova with a Raspberry Coulis

Or

Chocolate Mousse with Raspberry Compote and Pistachio Praline

Starter

Celeriac Soup with Crispy Smoked Bacon

Or

West coast Scallops, Black Pudding caramelised Apples and Cider Sauce

Or

Roast wood Pigeon Breast with a Walnut and Pomegranate Salad

Main course

Roast Fillet of Pork, wilted Greens, Skirlie crust and red wine sauce

Or

Pan Fried Hake Fillet minted Pea Puree and Shallot cream Sauce

Or

Wild Mushroom Wellington Herb Roasted New Potatoes and Truffled White Wine Sauce

Dessert

Apple and Bramble Crumble, Vanilla Ice Cream

Or

Lemon Posset with Ginger Shortbread Biscuits

Or

Honey and Whiskey Mousse Fresh Raspberries