Gougere

Haggis bonbon

Beetroot and confit duck

Crispy risotto, tomato fondue

Mushroom, soya nage

Caramelized shallot, smoked salmon, truffle cream

Chilled sweet corn soup
Basil sorbet, crispy veal sweetbreads, salted almonds

Sauteed baby squid, vivaldi new potatoes
Truffle, malt and pumpernickel sand, asparagus

Langoustines, potato and orange mousseline
Langoustine consomme

Presse of foie gras and smoked pheasant
Rhubarb curd

Brown crab and blue fin tuna
Sweet pepper coullis, pickled mushrooms and wasabi ice-cream

Steamed sea bass, oyster ravioli
Runner beans, lemon grass cappucino

Red mullet
Smoked haddock and potato mousseline, scallops, bone marrow and red wine sauce

Roast iberico pork loin
Epoisses fondue with Medjool date, Phantassie farm organic vegetables, star anise jus

Poached anjou pigeon, calamari risotto
Oyster rissolee and Savoy cabbage

Braised shin of Ross-shire beef
Mushroom ravioli, pumpkin puree