A cairn of Chontrelle and wild mushrooms sautéed in garlic butter served on croutons.

Fresh tagliatelle tossed in seasonal vegetables bound in a white wine cream sauce sprinkled with fresh herbs.

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Fantail of Ogeon melon set on a port wine and orange coulis.

Home made cream of broccoli and stilton soup accompanied by home made crusty brown bread.

Medallions of local Scottish lamb served with a redcurrant and red wine jus.

Platter of Rannoch smoked meats (duck, wild boar, chicken & venison) served with Scottish oatcakes and redcurrant jelly.

Grilled fillet of Tay salmon served with a hot parsley butter set in a bed of poached leeks.

Scottish smoked salmon set on a bed of crisp salad leaves drizzled with dill and yoghurt dressing accompanied by home made crusty brown bread.

Rib eye steak Bonny Prince Charlie flamed in brandy served with a creamy pepper corn sauce.

Fresh chargrilled sardines served on a sun dried tomato and basil salad.

Fillet of chicken pan fried smothered in an Arran mustard and mushroom cream.

Fantail of ogeon melon topped with west coast prawns set on a bed of crisp salad leaves smothered with a rich marie-rose sauce.

Medallions of venison seared in red wine and glazed with a pink peppercorn sauce.

Homemade cream of carrot and coriander soup served with homemade crusty brown bread.

Fillet steak auld alliance, pan fried flamed in brandy in a pink pepper corn sauce.