Savory parmesan tartlet filled with creamy Scottish brie & roasted red peppers

Honey roasted fresh figs with goats cheese

flavoured with balsamic vinegar

A salad of Stornoway black pudding, roasted apple & beetroot

on a bed of crisp rocket

Moroccan vegetable tagine served with cous cous

and finished with sour cream

Pan fried breast of duck on a bed of pickled red cabbage & mash

with a reduction of star anise, wild cranberry & burgundy wine

Griddled fresh tuna loin steak on a bed of char grilled vegetables

finished with a red pesto

Apple & maple spiced pork fillet on sauteed sweet potato & roasted fennel

with a wholegraine mustard sauce