Starter
Bruschetta topped with roasted vegetables, served with mixed herb salad & balsamic glaze
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Tower of haggis, neeps & tatties with creamed glayva sauce
Main Course
Sorn estate braised feather blade of beef, slow cooked in a rich pino noir red wine jus, served with dauphinoise potatoes, red cabbage timbale, Frenchman beans & leak
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Locally sourced breast of chicken with peppercorn sauce, severed with dauphinoise potatoes & seasonal vegetable parcel
Dessert
Baileys cheesecake & caramel sauce served with ice cream
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Lemon posset garnished with berries & a gingerbread heart