LONG VACATION DINNER MENU

Ceviche of rainbow trout, truffled crispy quail egg,
pickled samphire, avocado and lime sorbet, mango salsa

Vegetarian:
Ceviche of organic tofu, truffled crispy quail egg, pickled samphire
avocado and lime sorbet, mango salsa
*
Mustard and thyme crusted fillet of Aberdeen Angus beef
Horseradish and shallot puree, morel mushroom and fois gras
Port jus and Bearnaise (A)

Vegetarian:
Mustard and thyme crusted artichoke and asparagus gateau
Horseradish and shallot puree, morel mushroom
and sun blushed tomato, Bearnaise
Pan haggerty
Bouquetiere of fresh seasonal vegetables
*
Scottish cheeseboard
Coriander oat cakes
Single malt whiskey chutney (A)
*
Coffee and mints
English apple and vanilla bean brulee tart
with poached rhubarb and cassis syrup (A)