A selection of chef's canapés on arrival

To begin
Wild mushroom & truffle soup, slivers of parmesan VE*
Chicken & apricot terrine, date purée, pickled carrot, tarragon croutes

Intermediate
Scottish salmon roulade, mini beets, creme fraiche, dill crumb
Champagne sorbet VE

Mains
Braised rump of lamb, spring onion & potato purée, wilted tenderstem, rosemary jus
Poached Scottish salmon, crushed new potatoes, dill beurre blanc, wilted greens
Smokey bean & sweet potato wellington, tomato compote, buttered new potatoes V

Desserts
Bailey's creme brulée, lemon shortbread biscuit, fudge pieces
Rich chocolate tart, spiced berry compote, vanilla bean ice cream VE*
Chef's choice of cheeses, chutney, celery, grapes, oat biscuit

 V suitable for vegetarians VE* vegan option available
To view details on allergens please visit our Allergen Information page.