Gala Dinner

20 November 2019

Starter

• Smoked salmon, prawn and prosecco parfait, pea shoot salad, caviar and balsamic dressing with a sprinkling of white crab on top
• Roasted tomato basil and Cheshire cheesecake served with grains and beetroot, parsnip puree herb oil (V)

Haggis Course

• Trio of haggis, neeps and tatties served with oat cakes
• Trio of vegetarian haggis, neeps and tatties served with oat cakes (V)

Main

• Roasted heather and rosemary rump of lamb, crushed grain mustard potatoes, curly kale, honey glazed carrots with artisanal Scottish chocolate jus
• Polenta and spicy courgette gateau with crushed mustard potatoes, curly kale, honey glazed carrot, pan jus (V)

Dessert

• Rhubarb and custard sphere on a cinnamon biscuit, raspberry glaze with Drambuie raspberries