AMUSE BOUCHE

Leek and truffle veloute

CANAPES

Chef’s Selection

TO BEGIN

Balentine of Loch Duart salmon with  Gin cured cucumber, compressed watermelon, fromage biac and caviar

THEN ONTO

Roast  fillet of aged Scotch beef with pomme fondant, rose shallot puree, king oyster mushrooms and a port wine jus 

TO END WITH

Fresh Scottish raspberry and shortbread tart with rose cream and pink peppercorns and honeycomb