SAMPLE THREE COURSE DINNER MENU Roulade of Duck Foie Gras flavoured with Honey and Armagnac, Homemade Tomato Chutney and Toasted Brioche Or Pan Fried Fillet of Summer Mackerel with Girvan Potatoes, Pickled Beetroot, Crème Fraiche and Arenkha Caviar Roast Cannon of Girvan Lamb with Ratatouille Cous Cous, Aubergine Purée, Confit Garlic and a Bell Pepper and Port reduction Or Potato Crusted Fillet of West Coast Halibut, Cauliflower Purée, Buttered Spinach and a Sherry Vinegar and Brown Butter Reduction New Season Raspberry and Shortbread Tart with Rose Cream Chantilly Or A Selection of Scottish Cheeses with Walnut Bread, Wholemeal Crackers and Scottish Oatcakes Supplement of £12.00 per person for Cheese and Dessert Freshly Ground Sumatra Gayo Coffee with Petit Fours Executive Chef – David Alexander Head Chef – Tyron Ellul