Seafood Cocktail

Crayfish tails, Scottish salmon and prawns mixed with a tangy Marie-Rose sauce. Served on a bed of exotic mixed leaves.

Chargrilled Vegetable And Mozzarella Timbale (v)

Grilled aubergine, courgette and mixed peppers, layered with mozzarella and drizzled with lime and corriander oil. Served with a slice of grilled polenta.

Duck and Orange Pate

A smooth duck liver pate laced with fresh orange juice. Served with Scottish oatcakes.

Chicken Caesar Fillets

Deep-fried whole chicken fillets coated in a Parmesan cheese and breadcrumbs. Served with a classic Caesar dip and dressed salad.

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Traditional Roast Turkey

Local roast turkey crown, served with chipolata, bacon, skirlie and rich turkey gravy.

Baked Halibut Supreme

A tender halibut fillet served with a creamy Chardonnay and dill sauce.

Roast Loin of Pork

Roast tenderloin of pork, thinly sliced, served with an apple Calvados brandy sauce.

Caramelised Red Onion and Goats Cheese Filo Tart (v)

A crisp filo pastry open tart, filled with sweet roasted red onion and creamy goats cheese, with a hint of balsamic vinegar.

Asparagus and Pecorino Ravioli (v)

Filled pouches of pasta, topped with a rich tomato and basil sauce with mozzarella

cheese. Served with a slice of foccacia bread.

(All of the above dishes are served with roast potatoes and winter vegetables.)

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Christmas Pudding (n)

Traditional Christmas pudding served hot with custard.

Chocolate and Peanut Butter Pie (n)

Chocolate biscuit base with a peanut butter and caramel filing and chocolate peanut chunks, topped with creamy cheesecake, chocolate sauce, roasted peanuts and chocolate curls.

Chantilly Profiteroles with Toffee Sauce

Light choux pastry filled with Chantilly cream and topped with toffee sauce.

Fresh Fruit Salad

Fresh melon, grapes, mango, kiwi and pineapple served in a light juice with fresh pouring cream along side.

Available: Saturday 1st December –Monday 24th December 2007

(V) Suitable for vegetarians

(N) Contains nuts40