Sample Menu 

 

 Cream of Celeriac and Apple Soup

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Salmon Rilette served with Achiltibuie Smoked Salmon 

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Chicken and Apricot Terrine with a Fennel and Orange Salad 

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Caramelized Red Onion and Goats Cheese Tart with Pesto

 

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Oven Baked Sea Bass Fillet with Herb Butter and Prawns

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Nairnshire Lamb Casserole with Risotto

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Slow Braised  Nairnshire Ox Cheek Burgundy with Sweet Potato Puree

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Tenderloin of Alladale Estate Venison with Slowly Braised Red Cabbage and a Port Jus

 

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Lemon Posset with Blueberries and Coconut Biscotti

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Dark Chocolate Tart with Baileys Ice Cream

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Plum and Cream Meringue Roulade

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Selection of Scottish Cheeses with Stockan’s Orkney Oatcakes

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