Starter
Hand dived West Coast Scallops
served with Angus Asparagus tips and crispy bacon bits
Suggested Wine:- 2005 Vouray Sec-Tendre, Chateau Gaudrelle
Main
Fillet of Venison served with a herb and oatmeal topping
red cabbage and dauphinoise potatoes
Suggested Wine:- 2002 Château de Gironville, Haut-Medoc
Dessert
Crannochan
(traditional Scottish blend of cream, fresh berries, oatmeal and whisky)
Suggested Wine:- 2007 Domaine des Quarres Half, Coteaux du Layon Faye La Magdelaine
or
Dram of single malt whisky
Selection of Scottish Cheeses
served with homemade oatcakes
Fresh Filter Coffee
served with handmade Scottish tablet
