Starters

Duck Liver Terrine (GFO)
Brandied parfait of duck and duck livers, balsamic fruit preserves and French crisp bread

Scallop and Tiger Prawn Thermidor
Tarragon and brandy thermidor sauce, vintage cheese gratin

Twice Baked Applewood Cheese Souffle (V)
Sun-dried tomato and leek cream sauce

Mains

Beef Fillet with Flaky Pastry
Seared fillet of Scottish beef, enveloped in golden puff pastry, wild mushroom duxelle and Parma ham

Classic Chicken with Red Wine (GF)
Supreme of chicken, red wine, tarragon and thyme, field mushrooms, caramelised shallots and vine tomatoes

Eastern Cauliflower and caramelised Red Pepper Balti (VE GF)
Lentils, beans, and chickpeas

Desserts

Sticky Toffee
Sticky toffee caramel pudding, butterscotch sauce

Dark chocolate and orange parfait delice (VE GF)
Toasted almond and red berries

Raspberry and frangipane tart (VE, GF)
Raspberry sorbet