Confit pork, apricot and pistachio terrine with broad bean and fennel salad, sourdough crostini and tarragon oil
Roasted butternut squash tortellini with sauce vierge, Parmesan crisp and sautéed wild mushrooms
Gravadlax of Scottish salmon with honey and mustard dressing, chive Bellini pancakes, crème fraiche, micro herb salad and mini caper berries
Mains
Roasted vegetable tain with tomato and basil sauce, confit garlic and endive and goat cheese salad
Caramelised pork belly with crispy kale, apple puree, black olive caramel medley of baby vegetables and Parisienne potatoes
Pan seared crispy duck breast with confit leg croquette, carrot with orange and rosemary, fondant potato, Tender stem broccoli, black berry and port jus
Desserts
Cranachan with oatmeal pannacotta, Drambuie gel, raspberry sorbet, fresh raspberries and raspberry coulis
Dark chocolate mousse, orange gel, fresh orange, chocolate soil and chocolate tuille
Almond and lemon with frangipane torte, lemon curd and honey and thyme ice cream