Starters

Goat’s cheese and roasted pepper tart served with a rocket and spinach salad

Roasted squash & sweet potato soup with a chilli butter crouton and fresh coriander.

Smoked Mackerel (St Monans) pate and home made walnut, leek and seed bread

Main courses

Supreme of chicken filled with a spicy haggis and wrapped in bacon served with a glayva and cream sauce, Roasted garlic and rosemary vegetables & dauphinoise potatoes

Seafood platter

Beef bourguignon cooked with shallots, mushrooms and lardons of smoked bacon, served with wild rice

Mustard crusted roast topside of beef served with onion marmalade tartlet, Honey & cumin braised carrots with toasted bread crumbs

Giant Mushroom Caps stuffed with a creamy Wild mushroom and squash Risotto topped with Parmesan Cheese

Desserts

Strawberry pavlova cointreu crème and a raspberry coulis
Crème Brulee and thistle shortbread
Cranachan
Cheeseboard
Vanilla ice cream and a warm tablet sauce

followed by

Coffee/ suki tea and homemade tablet to finish off (YUM!)