* Party menus are subject to change due to seasonality, availability and other issues beyond our control. A menu pre-order is required for most parties.

Sample Menu 2011
This menu will be confirmed later on in the year.

Starter
Chicken liver and foie gras parfait, Cumberland sauce and toasted brioche
or
Ballantine of Scottish salmon, herb crème fraiche, winter leaves, balsamic
or
Peppered goats cheese salad, beetroot carpaccio, roasted hazelnut vinaigrette
or
Creamy parsnip soup with chilli and parmesan

Main course
Herb crusted loin of venison, slow braised red cabbage, dauphiniose potato and redcurrant gravy
or
Sauté chicken breast, pancetta, chanterelles, celeriac and pan fried potato gnocchi
or
Roasted fillet of Scrabster cod, herb mash, butter poached leeks, Avruga caviar and chive cream sauce
or
Slow braised shoulder of lamb, fennel marmalade, saute potatoes, aubergine, tomato and olive sauce

Dessert
Bitter chocolate tart with a vanilla poached pear
or
Warm Bramley apple tarte tatin, chilli and lime syrup, crème fraiche ice cream
or
Raspberry and heather honey crème brulee, Gartmore shortbread
or
Passion fruit mousse, macerated berries, raspberry butter sauce